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Mexican Chopped Salad with Cilantro Vinaigrette | A marvelous entree or side salad!

Mexican Chopped Salad with Cilantro Vinaigrette

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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 ingredients on a white ceramic tray

Mexican Chopped Salad

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.

Overhead view of aMexican Chopped Salad on a white serving plate

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!

Overhead view of Mexican Chopped Salad on a rectangular white tray plus dressing in a canning jar

Progressive EatsProgressive Eats

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



Main Course

Side Dishes


Used in This Mexican Chopped Salad Recipe:

Mexican Chopped Salad with Cilantro Vinaigrette

Mexican Chopped Salad with Cilantro Vinaigrette

A marvelous summer salad adapted from Self Magazine

Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings



  • 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


  • 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


  1. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 310 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 11mg Sodium: 379mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 9g Sugar: 9g Sugar Alcohols: 0g Protein: 9g
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64 comments on “Mexican Chopped Salad with Cilantro Vinaigrette”

  1. Great presentation, Liz and it looks delicious! My family would love it! thanks for sharing!

  2. I’m all about light and fresh summer salads these days!! We love Mexican and this looks just so perfect!!

  3. What lovely summer flavours in such a beautiful salad.

  4. This is so pretty! And makes wonderful use of summer’s bounty. Really good recipe — thanks.

  5. Composed salads are such a nice visual. Love the sounds of the cilantro vinaigrette.

  6. What a perfect summer salad. Thanks for joining this month’s Progressive Eats.

  7. This plate is so gorgeous, looks like a mexican Niçoise! And I am really curious to make the cilantro vinaigrette, I am a huge cilantro fan!

  8. oh wow! looks delicious! and love the colours. ! like summer on a plate 🙂

  9. This looks healthy and delicious. Salads are always good for hot summer days!

  10. What a fabulous salad, and you already know that you had inspired me to make your other chopped salad at the cottage for some vegetarian friends so this one will also be on my to do list! One of my favourite salads at our “Mexican place” is a jicama, avocado and mango salad, it is soooo good, your chopped salad takes it up a notch! Loving the colours too. How nice that you made it for new parents, they must have loved it.

  11. I am hoping to find some decent avocados so I can make this gorgeous salad. For the last several months avocados around here are either hard as a rock or mushy beyond belief. With or without protein I will enjoy this!

  12. Need to try this and like the various adaptions you suggested (for more protein). I have never used queso fresco! I am going to be spending part of the upcoming winter in San Miguel de Allende so trying to acquaint myself with Mexican cuisine – the real deal, I mean.

  13. This is my kind of salad and I can’t wait to try your cilantro vinaigrette – it sounds like the perfect marinade for grilled shrimp!

  14. This looks so refreshing. Perfect for a BBQ party on a hot summer day 🙂

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