Mexican Chopped Salad
This refreshing Mexican Chopped Salad with Cilantro Vinaigrette is a marvelous summer entree with fresh corn, jicama, avocados, tomatoes and more! Add some chicken or shrimp for a heartier meal!
Mexican Chopped Salad with Cilantro Vinaigrette
This is a delightful salad for the sultry days of summer. Full of fresh, colorful vegetables, black beans, and Mexican cheese, it’s dressed in a cilantro, lime vinaigrette with a slight kick! This is one of my go-to dishes to take to friends who need a meal, especially when the weather has been hot and miserably humid.
A few years back, I made a double batch to share with my dear friends across while their kitchen was out of commission. They tend to watch their carbs so they loved it. Today, I’m running this to some new parents who could use a break from meal prep. A quick text was needed to see if they were lovers or haters of cilantro and whether to tone down the spice in the salad dressing and I was set.
Easily Adapted for Carnivores
Chicken or grilled shrimp would be wonderful additions especially if there needs to be substantial protein involved to be considered dinner (I speak from experience!). I dusted some chicken with salt, pepper, and some fajita seasoning before cooking, shredding, and adding to the mix for the young family. Stay tuned for the easy chocolate cookie bars I made for their dessert (on the blog in August). Even the hubby with his dessert repertoire of one dish (chocolate chip cookie bars) might be able to whip those up! For a fall or winter alternative, this Crockpot Fiesta Mexican Chicken & Rice would also be a hit!
PRO-Tip: Mix the salad dressings right in a liquid measuring cup. From there, it’s easy to pour into a container or right onto the salad.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from a cocktail to desserts; all recipes showing just how versatile these garden favorites can be! Hosting this month is Laura from Mother Would Know.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Summer Herbs Every Which Way
Cocktail
- Lemon Rosemary Shrub Cocktail from Mother Would Know
Appetizer
- Rosemary Potato Chips with Herb Aioli from The Red Head Baker
Main Course
- Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs from Healthy Delicious
- Grilled Flank Steak with Chimichurri Sauce (Gluten-Free) from The Heritage Cook
Side Dishes
- Mexican Chopped Salad with Cilantro Vinaigrette from That Skinny Chick Can Bake
- Mexican Green Goddess Pasta Salad from Pastry Chef Online
Dessert
- Rosemary Lemon Shortbread Cookies from Creative Culinary
Mexican Chopped Salad with Cilantro Vinaigrette
A marvelous summer salad adapted from Self Magazine
Ingredients
Salad::
- 2 1/2 cups shredded (or chopped) romaine lettuce
- 1 can black beans (12.5 ounces), drained and rinsed
- 1 cup diced tomatoes, or grape tomatoes, halved
- 3/4 cup chopped, peeled jicama
- 3/4 cup frozen corn kernels, thawed (or fresh sweet corn taken off the cob)
- Whole ripe avocado, diced
- 1 red or yellow bell pepper, chopped
- 1/4-1/2 cup queso fresco, crumbled
Dressing::
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons, chopped fresh cilantro
- 1 clove of garlic, minced
- 1/2 teaspoon minced jalapeno
- Salt and freshly ground pepper to taste
Instructions
- Mix all salad ingredients together in large bowl. In glass jar or measuring cup, mix together dressing ingredients, season with salt and pepper to taste. Pour dressing over salad, mix and serve.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 11mgSodium: 379mgCarbohydrates: 31gFiber: 9gSugar: 9gProtein: 9g
66 Comments on “Mexican Chopped Salad”
This is a very timely recipe for me, I am officially on “skinny patrol” after my week of New York restaurants and indulging… I love recipes that are both healthy and flavorful, like this one. 🙂
I love all the variety and colors, very nice salad. And the first pic is awesome, reminds me of a salad niçoise
great idea! I love all the ingredients..yum for summer!
This look wonderful.
Cindy B.
cindyskitchen@yahoo.com
Beautifully presented. I’m loving fresh summer salads at the moment.
This looks so good, especially the dressing.
That tomato tart is unbelievably pretty, Lizzy, and it looks divine. Paired with this salad (love the deconstructed serving platter idea) with the beans and the chilli in the dressing = perfection. Nice to highlight the “lighter” protein options also…I think people forget that beans actually pack quite a protein bang for their buck!
Lizzy…this is so colorful…truly mexican salad and I love the dressing for this salad 🙂 thanks for sharing this colorful salad 🙂
Wow, this salad is beautiful Lizzy! Great colors and Im sure tastes amazing!
This is a beautiful salad! Its just calling me to have a big bowl. It does look perfect for a summer dinner and all of the flavors sound wonderful together!
Your presentation is beautiful.Lisa~~ Cook Lisa Cook
Lizzy-this salad is absolutely splendid for these hot summer days. So colorful, and beautiful. I love the queso cheese you added, and the perfect combinations of the veggies.
Glad you added yourself on this creation…you deserve a lot of credit, and praise for this, my dear friend:D
xoxo
I love this dressing. I love your top picture with all the beautiful colors on the platter.
I like how all your components are lined up alongside each other. Great colors!
Hi Lizzy! Oh my, this looks perfect right now. It has been SO SO hot here in Austin. We need cool dinner options like this. Thank you for sharing, my friend. I’m hungry and wishing I could have THIS for dinner. Blessings and love from Austin!
Our husbands should meet. They could discuss substantial protein. As for me, I am a sucker for salads and don’t even get me started on the virtues of cilantro.
I couldn’t resist making Mexican yesterday either! It’s just so refreshing and perfect for those summer days. Your chopped salad looks so gorgeous! All the colors and the perfectly cut veggies make it look so enticing.
LOVE the presentation in the first pic!!! I want that salad NOW!
I have to thank you so much because now I know what I’m preparing for dinner tonight – brilliant!
Mary
I absolutely love a chunky Mexican style salad! It’s one of my favorites at Chevy’s but I would so much rather make my own! Thanks for sharing 🙂