If you’re craving a vibrant and crisp salad that bursts with fresh flavors, you’ve just found your next go-to dish. This Refreshing Mexican Chopped Salad Recipe is a delightful medley of crunchy veggies, juicy tomatoes, sweet corn, and a zesty lime-honey dressing that livens up every bite. It’s a welcome splash of color and zest that’s perfect for warm days, casual dinners, or whenever you want something light yet satisfying. Trust me, once you try this salad, it will quickly become one of your favorites to whip up and share.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients, each carefully chosen to add texture, taste, and vibrant color. The combination of crisp veggies, sweet corn, and beans makes it both wholesome and satisfying.
- Fresh lime juice: Adds bright acidity to balance the sweetness and spice of the dressing.
- Honey: Brings a subtle sweetness that softens the tanginess of the lime.
- Corn tortillas: Cut into strips and baked to create irresistible crunch.
- Romaine lettuce: Provides a fresh, crisp base with a mild, pleasant flavor.
- Bell pepper: Adds a juicy, sweet crunch along with a pop of color.
- Red onion: Offers a sharp bite and depth to the mix, balancing the salad.
- Jicama: A wonderfully crisp and slightly sweet root vegetable that adds unique texture.
- Zucchini: Mild in flavor but packed with moisture and nutrition.
- Tomatoes: Juicy and vibrant, they bring freshness to every bite.
- Corn (fresh or frozen): Sweet kernels provide added sweetness and earthiness.
- Canned black beans: Give the salad protein and a satisfying creaminess.
- Fresh cilantro: The herbaceous finish that lifts the entire salad with bright herbal notes.
How to Make Refreshing Mexican Chopped Salad Recipe
Step 1: Make the Dressing
Start by whisking together fresh lime juice, honey, cumin, garlic, salt, canola oil, and olive oil in a bowl until everything is emulsified beautifully. This dressing is the magic that ties all the bold flavors together, offering a zesty, slightly sweet, and savory taste that complements every element.
Step 2: Prepare Tortilla Strips
Preheat your oven to 400°F and slice your corn tortillas into thin strips. Spread them evenly on a greased baking sheet, then bake for about 15 to 20 minutes or until they’re golden and crunchy. These little strips will give your salad the perfect crisp texture contrast.
Step 3: Cook Corn
If you’re going fresh, microwave two ears of corn at a time for around three and a half minutes, then allow them to cool before cutting the kernels from the cob. If you’re going frozen, just thaw and drain well. The sweet, juicy corn adds a burst of flavor and freshness to the salad.
Step 4: Combine Salad Ingredients
In a large bowl, toss together chopped romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, corn kernels, and plenty of chopped fresh cilantro. Each ingredient brings its own unique crunch, sweetness, or herbaceous note to this lively mix.
Step 5: Dress the Salad
Pour your freshly prepared dressing over the salad mixture and gently toss it all together to make sure every bite is wonderfully coated. The lime-honey dressing merges the flavors and keeps everything fresh and vibrant.
Step 6: Serve
To finish, garnish your salad with whole cilantro leaves and sprinkle the crispy tortilla strips over the top. This final touch adds an irresistible crunch that makes the dish so delightful to eat.
How to Serve Refreshing Mexican Chopped Salad Recipe
Garnishes
Fresh cilantro leaves not only provide a pop of color but also boost the herbal brightness of this salad. You might also consider a sprinkle of crumbled cotija cheese or a few slices of ripe avocado for extra creaminess and richness if you want to jazz it up even more.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, making it perfect for summer barbecues. It’s also a wonderful complement to Mexican classics such as tacos or enchiladas, adding a fresh, healthy balance to heartier dishes.
Creative Ways to Present
For a fun twist, try serving this salad in individual mason jars layered neatly with the dressing at the bottom to keep it fresh until ready to eat. Alternatively, use colorful bowls that complement the salad’s vibrant hues to really make the dish look inviting and festive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the fridge for up to two days. To prevent sogginess, store the crunchy tortilla strips separately and add them just before serving. The fresh veggies will stay crisp if kept chilled properly.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Freezing would compromise the texture of the crisp veggies and fresh cilantro, turning them limp and watery.
Reheating
Since this is a cold salad, reheating isn’t necessary. If you want to warm up any leftovers, just enjoy the salad components cold and separately heat any accompanying protein or sides.
FAQs
Can I make the dressing in advance?
Absolutely! The dressing can be prepared a day ahead and stored in the fridge. Just give it a good whisk before tossing it with the salad to recombine the ingredients.
What can I substitute for jicama if I can’t find it?
If jicama isn’t available, you can swap it with peeled cucumber or peeled green apples for a similar crunch and mild sweetness.
Is there a way to make this salad vegan?
This recipe is naturally vegan as it stands, but if you add extras like cheese, simply omit those to keep it plant-based and delicious.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine. Just make sure to drain and rinse it well to keep the salad from becoming too wet.
How long does this salad last once dressed?
Once dressed, it’s best eaten within a few hours to enjoy the crisp texture and fresh flavors. After that, the vegetables may start to soften and lose their crunch.
Final Thoughts
This Refreshing Mexican Chopped Salad Recipe is one of those dishes that feels like a celebration of fresh ingredients and vibrant flavors. It’s simple enough for a quick lunch but impressive enough for sharing with friends and family. I hope you enjoy making and eating it as much as I do—it’s sure to brighten up your table and your day!
Print
Refreshing Mexican Chopped Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking, Microwaving, No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Refreshing Mexican Chopped Salad is a vibrant, nutritious dish packed with fresh vegetables, sweet corn, and zesty lime dressing. Topped with crispy baked tortilla strips, it combines crunchy textures and bold, tangy flavors, making it perfect as a light lunch or a colorful side dish for any meal.
Ingredients
Dressing
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon olive oil
Salad
- 6 6-inch corn tortillas
- 1 medium head romaine lettuce, chopped
- 1 medium bell pepper, diced
- ½ medium red onion, thinly sliced
- ½ medium jicama, peeled and diced
- 1 medium zucchini, diced
- 4 medium tomatoes, diced
- 4 ears corn (or 2 cups frozen corn, thawed)
- 1½ cups canned black beans, drained and rinsed
- Fresh cilantro, chopped and reserved for garnish
Instructions
- Make the Dressing: In a mixing bowl, whisk together fresh lime juice, honey, ground cumin, minced garlic, salt, canola oil, and olive oil until the dressing is smooth and well combined.
- Prepare Tortilla Strips: Preheat your oven to 400°F (200°C). Cut the corn tortillas into thin strips, then spread them evenly on a greased baking sheet. Bake for 15–20 minutes or until the tortilla strips are crisp and golden brown. Remove and let cool.
- Cook Corn: If using fresh corn, microwave two ears at a time for about 3½ minutes. Allow to cool before carefully cutting the kernels off the cob. If using frozen corn, ensure it is thawed before adding to the salad.
- Combine Salad Ingredients: In a large bowl, add chopped romaine lettuce, diced bell pepper, thinly sliced red onion, diced jicama, diced zucchini, diced tomatoes, black beans, corn kernels, and chopped cilantro. Toss gently to mix all ingredients evenly.
- Dress the Salad: Pour the prepared lime dressing over the salad mixture. Stir gently but thoroughly to coat all the vegetables and beans with the dressing.
- Serve: Transfer the salad to serving bowls or a platter. Garnish with whole fresh cilantro leaves and sprinkle the crispy tortilla strips on top just before serving to maintain their crunch.
Notes
- For extra protein, you can add grilled chicken or shrimp.
- Feel free to substitute black beans with pinto beans or chickpeas for variety.
- The baked tortilla strips add crunch without added fat from frying.
- If fresh corn is not available, thawed frozen corn works well.
- Adjust honey in the dressing according to your preferred sweetness level.
