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!
PrintMexican Chopped Salad
This Mexican Chopped Salad is a colorful medley of fresh vegetables, hearty black beans, and sweet corn tossed in a zesty lime-honey vinaigrette. Topped with crispy homemade tortilla strips, it’s perfect as a side dish or a light main course. Packed with textures and bold flavors, this recipe is a crowd-pleaser for any occasion.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Salad
- Cuisine: Mexican-inspired
Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 2 tablespoons honey (or agave for vegan)
- ½ teaspoon cumin
- 1 clove garlic, finely minced
- ½ teaspoon salt (plus more to taste)
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
For the Tortilla Strips:
- Six 6-inch corn tortillas
- 1½ tablespoons canola oil
- ½ teaspoon sea salt
For the Salad:
- 1 medium head romaine lettuce, chopped into bite-sized pieces
- 1 medium bell pepper (any color), diced into small cubes
- ½ medium red onion, finely diced
- ½ medium jicama, peeled and diced into small cubes
- 1 medium zucchini, diced into small cubes
- 4 medium tomatoes, seeded and diced
- Kernels from 4 ears of corn (or substitute with 1½ cups frozen sweet corn)
- 1½ cups canned black beans, drained and rinsed
- ½ cup finely chopped cilantro (plus extra leaves for garnish)
Instructions
In a small bowl, whisk together lime juice, honey, cumin, garlic, and salt. Slowly drizzle in canola oil and olive oil while whisking until smooth. Adjust seasoning with more salt or pepper if needed. Set aside.
Preheat your oven to 400°F (200°C). Stack tortillas and slice them into thin strips about ¼ inch wide. Toss with canola oil and sea salt on a baking sheet. Spread evenly and bake for 15–20 minutes, stirring every five minutes until golden brown and crisp. Let cool.
Microwave two ears of corn at a time for about 3½ minutes. Let cool for five minutes before cutting kernels off the cob. If using frozen corn, thaw it beforehand.
In a large bowl, combine romaine lettuce, bell pepper, onion, jicama, zucchini, tomatoes, black beans, cilantro, and corn kernels. Toss gently to mix evenly.
Pour the dressing over the salad and toss until all ingredients are coated. Garnish with additional cilantro leaves if desired. Serve topped with tortilla strips or set them on the side for guests to add as they like.
Notes
Serving Suggestions:
This salad pairs beautifully with grilled chicken, shrimp tacos, or enchiladas. For a lighter meal, enjoy it on its own with extra tortilla strips for crunch.
Tips & Tricks:
- Use seasonal vegetables for the freshest flavor. Frozen corn works well when fresh isn’t available.
- Allow the salad to rest for five minutes after tossing with dressing to let flavors meld together.
Storage & Reheating:
Store undressed salad in an airtight container in the refrigerator for up to three days. Keep dressing in a separate jar and tortilla strips in an airtight bag at room temperature. Re-crisp tortilla strips in the oven if needed before serving.
