Mexican Chopped Salad

If you’re looking for a refreshing, quick salad with bold flavors, this Mexican Chopped Salad hits all the right notes. It’s packed with colorful vegetables like tomatoes, peppers, corn, and black beans, topped with a zesty lime dressing that ties everything together. Whether you’re serving it as a side dish, pairing it with grilled chicken, or having it as a light lunch, this salad is a fresh, healthy option that never gets old.

What makes this salad so special is its versatility. You can easily add protein like grilled chicken, shrimp, or even cheese, and make it your own. The dressing is simple yet bursting with flavor, giving the salad a citrusy zing that perfectly complements the crunchy veggies.

Mixed Mexican chopped salad with beans, tortilla strips, and dressing, in a white bowl on a wooden table.

Can I add cheese to this salad?

Yes! Crumbled cotija cheese or shredded cheddar cheese are great options to add a creamy, salty element to the salad.

How can I make this salad spicy?

To add heat, include chopped jalapeños in the salad or mix some hot sauce (like Cholula) into the dressing. You can also sprinkle some chili flakes or cayenne pepper.

Can I make this salad ahead of time?

Yes, you can prepare the veggies and store them in an airtight container in the fridge for up to 1 day before serving. Keep the dressing separate until ready to toss to keep the veggies fresh and crisp.

How do I prevent the avocado from browning?

To prevent browning, you can add the avocado just before serving or drizzle a little extra lime juice over the diced avocado before adding it to the salad.

Can I make this salad without cilantro?

Yes! If you’re not a fan of cilantro, you can leave it out or replace it with fresh parsley or mint for a different herbal note.

Hand stirring lettuce and cherry tomatoes in a bowl, with Mexican salad ingredients in small bowls around it, on a wooden table.

Mexican Chopped Salad

Print Recipe

Prep Time 20

Cook Time 0

Total Time 20

Servings: 6 people

Course: Salad

Ingredients Method Notes

Ingredients

For the Salad:
1 head romaine lettuce chopped (or 5 cups mixed greens)
1 cup cherry tomatoes quartered
1 cup cucumber diced
1 bell pepper diced (red or yellow)
1 cup corn kernels fresh, frozen, or canned
1 cup black beans drained and rinsed
½ red onion finely diced
1 ripe avocado diced
¼ cup fresh cilantro chopped
For the Dressing:
⅓ cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 tsp chili powder
½ tsp ground cumin
1 tsp honey
½ tsp salt
¼ tsp black pepper

Method

Step 1 — Prepare the vegetables
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Dice the tomatoes, cucumber, bell pepper, red onion, and avocado, and add them to the bowl. Add the corn, black beans, and fresh cilantro.
Step 2 — Make the dressing
In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, chili powder, cumin, honey, salt, and pepper. Taste and adjust seasoning if needed — more lime juice for tang, or honey for a little sweetness.
Step 3 — Toss the salad
Drizzle the dressing over the chopped vegetables and toss everything together until evenly coated.
Step 4 — Serve immediately or chill
This salad is best served immediately so the veggies stay crisp, but you can chill it for 30 minutes if you prefer it cold. Just be sure to wait until serving to add the avocado to keep it from browning.

Notes

Don’t Add Avocado Too Early: Avocado browns quickly after being cut. Add it to the salad just before serving to ensure it stays fresh and vibrant.

Customize with Protein: This salad can be turned into a full meal by adding grilled chicken, steak, shrimp, or even quinoa for a vegetarian option.

Storage: If making ahead, keep the dressing separate and toss just before serving. The salad will keep for 1–2 days in the fridge without the avocado.

Use Fresh Corn: If using frozen corn, thaw it first. Fresh corn will give you the best crunch and flavor.

Add more spice: If you love heat, add chopped jalapeños or a pinch of cayenne to the dressing or the salad itself.

Adjust for Texture: To give the salad even more crunch, consider adding crushed tortilla chips on top just before serving. They add texture and make the dish feel more like a classic Mexican fiesta salad.