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Mexican Chopped Salad

Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
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
 

  1. Step 1 — Prepare the vegetables
  2. 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.
  3. Step 2 — Make the dressing
  4. 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.
  5. Step 3 — Toss the salad
  6. Drizzle the dressing over the chopped vegetables and toss everything together until evenly coated.
  7. Step 4 — Serve immediately or chill
  8. 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.