Let’s talk about the Mexican Chopped Salad. This dish? It’s vibrant, refreshing, and packed with flavor. Imagine crisp veggies, hearty black beans, crunchy tortilla strips, and a zesty lime vinaigrette pulling it all together. It’s the kind of salad that doesn’t just sit on the side—it takes center stage.
This recipe takes inspiration from the classic chopped salads made famous at La Scala restaurant in Beverly Hills back in the ‘50s. But this version? It’s got a bold Mexican twist. Think smoky cumin, a little sweetness from honey, and the crunch of homemade tortilla strips. Sounds good, right?
Whether you’re meal prepping for the week or hosting a taco night with friends, this salad is versatile enough to work as a main course or an eye-catching side dish. Trust me, this one’s a crowd-pleaser.
Quick Recipe Breakdown
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: About 50 minutes
- Servings: 8 (but you can easily adjust)
Skill level? No worries—anyone can pull this one off. The steps are beginner-friendly, but there’s just enough going on (think homemade vinaigrette and tortilla strips) to keep things fun for seasoned cooks.
What You’ll Need
Essential Tools:
- A sharp knife and cutting board
- A large mixing bowl
- A whisk or fork
- Baking sheet
- Microwave
- Optional: A veggie chopper if you love uniform cuts
The Ingredients
Dressing (a tangy must-have!):
- ¼ cup fresh lime juice
- 2 tablespoons honey (swap for agave nectar if vegan)
- ½ teaspoon cumin
- 1 clove garlic, minced
- ½ teaspoon salt
- 2 tablespoons each of canola oil and olive oil
- Freshly cracked black pepper
Tortilla Strips:
- 6 small corn tortillas
- 1½ tablespoons canola oil
- ½ teaspoon salt
Short on time? Grab store-bought tortilla strips!
Salad:
- 1 head of romaine lettuce, chopped
- 1 red bell pepper, diced (or your favorite color!)
- ½ red onion, finely diced
- ½ jicama, peeled and diced
- 1 zucchini, diced
- 4 tomatoes, diced (or use cherry tomatoes sliced in half)
- Corn kernels from 4 ears (or 1½ cups frozen)
- 1½ cups canned black beans, rinsed
- ½ cup chopped cilantro (+ extra for garnish)
Step-by-Step Instructions
Step 1: Whip Up the Dressing
In a small bowl, mix the lime juice, honey, cumin, garlic, and salt. Slowly whisk in the oils until smooth. Taste and tweak the seasoning if needed. Done? Set it aside.
Pro Tip: The dressing should smell bright and citrusy—it’s the star of the show.
Step 2: Make the Tortilla Strips
Preheat your oven to 400°F. Cut the tortillas into thin strips, toss with canola oil and salt, and spread them on a baking sheet. Bake for about 15–20 minutes, stirring every 5 minutes to crisp them evenly. Let them cool.
Time-saving hack: Use store-bought tortilla chips if you’re in a rush.
Step 3: Prep Your Corn
Microwave two ears of corn for 3½ minutes. Let them cool, then cut the kernels off the cob. No fresh corn? Thaw frozen—it works great.
Step 4: Combine the Salad
In a large bowl, toss together the lettuce, bell pepper, onion, jicama, zucchini, tomatoes, black beans, corn, and cilantro. Everything should look bright and colorful.
Step 5: Dress It Up!
Pour the dressing over the salad and toss until it’s evenly coated. Garnish with extra cilantro and serve with tortilla strips—on top or on the side.
Pro Tip: Let the dressed salad sit for 5 minutes before serving. It helps the flavors mingle.
Make It Your Own
- Add Some Heat: Toss in jalapeños, or sprinkle chili powder for a kick.
- Seasonal Swaps: In colder months, roasted red peppers or cherry tomatoes are great substitutes for fresh ones.
- Diet-Friendly Tweaks: Use gluten-free tortillas or agave nectar for a vegan option.
Serving + Storing Tips
- Serve With: Tacos, enchiladas, or even grilled chicken. For dinner parties, plate individual servings with tortilla strips on top.
- Store It: Keep the salad and dressing separate in the fridge for up to 3 days. Tortilla strips? Room temp in an airtight container is perfect.
This Mexican Chopped Salad is all about bold, fresh flavors with a little crunch. It’s an easy way to impress your guests—or just treat yourself. So grab your veggies, whisk up that dressing, and dig in. You’re going to love it!