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”
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.
This looks healthy and delicious. Salads are always good for hot summer days!
oh wow! looks delicious! and love the colours. ! like summer on a plate 🙂
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!
What a perfect summer salad. Thanks for joining this month’s Progressive Eats.
Composed salads are such a nice visual. Love the sounds of the cilantro vinaigrette.
This is so pretty! And makes wonderful use of summer’s bounty. Really good recipe — thanks.
What lovely summer flavours in such a beautiful salad.
I’m all about light and fresh summer salads these days!! We love Mexican and this looks just so perfect!!
Great presentation, Liz and it looks delicious! My family would love it! thanks for sharing!
Fantastic ingredient combination, Liz, and that vinaigrette sounds wonderful!
I love Mexican flavors and this is the perfect salad for hot summer days and nights! Perfect accompaniment for our #ProgressiveEats dinner and it could easily be my entire meal. Love this beautiful, healthy dish!!
Mmm…I love a good summer salad! I love how versatile this is and how easy to customize according to personal taste. I bet your neighbors and friends were delighted to get a yummy meal like this one!
I love Mexican flavors, and this salad sounds fantastic. Such an easy peasy and delicious salad. That Cilantro Vinaigrette sounds wonderful. I am sure this is so full of fantastic flavors.
A terrific summer salad recipe indeed! I must try that dressing too – this is my favorite way to eat in the summer. Thanks for sharing!
This is a long time fav of mine havent done this in a long time but looks like I need to do this again asap!
beautiful colourful salad thank you for linking it to the food palette series rainbow colours
What a beautiful, colorful salad, Lizzy! I love the addition of jicama too. Great presentation!
This is a beautiful salad and I LOVE your presentation! Yum!
I am happy with a good salad. It used to be pasta but not it is a healthy choice. this sounds filling enough to make a really good lunch.