Chopped Mexican Salad: Ingredients From Your Own Garden
Nothing says “fresh” like a salad packed with ingredients grown right in your own garden. This Chopped Mexican Salad is a perfect way to use your harvest and enjoy a burst of Mexican flavors in every bite. With fresh romaine, beans, corn, and avocado, this dish is both nutritious and delicious.
Fresh goodness and color are at the heart of this fresh chopped salad. A citrus marinade refreshes these chopped veggies. This is a wonderful vegetarian meal but can be topped with chicken or steak as well.
How to Make Chopped Mexican Salad
Prep Time: 20 minutes
Refrigeration Time: 1 hour
Servings: 4-6
Ingredients
- Dressing:
- ½ cup freshly squeezed lime juice
- ⅓ cup olive oil
- 1 tbsp minced cilantro
- 1 tsp hot pepper flakes
- 2 cloves garlic, minced
- 2 tbsp liquid honey
- Salad:
- 6 cups chopped romaine lettuce
- 1 can black or pinto beans (rinsed and drained)
- 1 cup chopped jicama
- 1 can corn kernels (drained)
- 1 bell pepper (diced)
- 2 avocados (diced)
- ½ cup crumbled Cotija cheese
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Step-by-Step Instructions
1. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic, and honey. Set aside.
2. Assemble the Salad: Spread chopped romaine on a large platter, and arrange the beans, jicama, corn, bell pepper, and avocado on top.
3. Chill: Garnish with Cotija cheese and refrigerate for at least 1 hour.
4. Serve: Drizzle the dressing over the salad and enjoy!Tips
- Sub out jicama with cucumbers for crunch.
- Add grilled chicken or steak for protein.
- For a delightful twist, you can substitute the black or pinto beans with kidney beans or chickpeas according to your preference.
- Cotija cheese adds a delightful saltiness to the salad, but if unavailable, feta cheese can be used as a substitute.
- Instead of canned corn, you can use 11⁄2 cups of thawed frozen corn kernels or cooked fresh corn in this recipe. Grilled or fire-roasted corn will add additional flavor.
- Dressing is best served at room temperature
Frequently Asked Questions (FAQs) for Chopped Mexican Salad
Here are the Frequently Asked Questions (FAQs) for the Chopped Mexican Salad recipe:
- Can I make the dressing ahead of time?
- Yes, you can prepare the dressing in advance and store it in the refrigerator for up to 2 days. Just give it a good whisk before drizzling it over the salad.
- How long can I refrigerate the salad before serving?
- You can refrigerate the assembled salad for up to 24 hours before serving. However, it’s best to add the dressing just before serving to keep the salad fresh and vibrant.
- Can I customize the salad with additional ingredients?
- Absolutely! Feel free to get creative and add your favorite toppings. Some popular additions include cherry tomatoes, sliced red onions, diced mango, or toasted pumpkin seeds.
- Can I make this salad in advance for a potluck or party?
- Yes, this salad is perfect for a potluck or party since it can be assembled ahead of time. Keep it refrigerated until you’re ready to serve and add the dressing just before serving.
- How do I store leftover salad?
- Store any leftovers in an airtight container in the refrigerator. Keep in mind that avocados may oxidize and turn brown over time. To minimize this, drizzle some extra lime juice over the diced avocados before storing and press plastic wrap directly against the salad’s surface.
- Can I make this salad vegan-friendly?
- Absolutely! To make it vegan, omit the Cotija cheese or replace it with a dairy-free alternative like vegan cheese or nutritional yeast.
- Is this salad gluten-free?
- Yes, this Chopped Mexican Salad is gluten-free as long as the ingredients you use, including the dressing, are free from gluten.
- Can I add protein to the salad to make it a complete meal?
- Yes, you can add grilled chicken, shrimp, or tofu to make it a well-rounded and satisfying meal.
- Can I use a different type of lettuce for this salad?
- Certainly! While romaine lettuce provides a sturdy base, you can use other greens like iceberg lettuce, green leaf lettuce, or a mix of baby greens according to your taste.
- How spicy is the dressing? Can I adjust the heat level?
- The spiciness of the dressing can be adjusted to your liking. If you prefer a milder dressing, reduce the amount of hot pepper flakes. Conversely, if you enjoy more heat, you can increase the amount or even add a dash of hot sauce.
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Chopped Mexican Salad Recipe
Ingredients
Dressing
- 1⁄2 cup freshly squeezed lime juice
- 1⁄3 cup olive oil
- 1 tbsp minced cilantro
- 1 tsp hot pepper flakes
- 2 cloves garlic, minced
- 2 tbsp liquid honey
Salad:
- 6 cups chopped romaine lettuce
- 1 can (14 to 19 oz) black or pinto beans, rinsed and drained
- 1 cup chopped peeled jicama
- 1 can (14 to 15 oz) corn kernels, drained (see Tips)
- 1 yellow or red bell pepper, seeded, cored and diced
- 2 ripe avocados, peeled and diced
- 1⁄2 cup crumbled Cotija cheese (see Tips)
Instructions
- Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.
- Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.
- Drizzle with dressing before serving.
Notes
Tips
- Sub out jicama with cucumbers for crunch.
- Add grilled chicken or steak for protein.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 10mgSodium: 151mgCarbohydrates: 26gFiber: 9gSugar: 8gProtein: 7g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.