This Chopped Mexican Salad Recipe is a crisp, colorful salad made with romaine lettuce, beans, corn, jicama, bell pepper, avocado, and Cotija cheese, all finished with a bright lime dressing. It takes about 20 minutes to prep, chills for an hour, and works as a light lunch, easy side dish, or fresh vegetarian meal.
If you have garden produce to use up, this Mexican chopped salad is one of the easiest ways to turn it into something vibrant, crunchy, and full of flavor.
Fresh goodness and color are at the heart of this chopped Mexican salad. A citrus dressing brightens every bite, and this easy salad can be served as a vegetarian meal or topped with chicken or steak.
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Why You’ll Love This Chopped Mexican Salad
- Loaded with fresh flavor and crunchy texture
- Easy to make ahead for lunches, cookouts, and potlucks
- Naturally vegetarian and gluten-free
- Easy to customize with chicken, steak, shrimp, or tofu
- A great way to use summer produce and pantry staples
Watch How to Make Chopped Mexican Salad
See how quickly this fresh chopped Mexican salad comes together with crisp romaine, black beans, corn, jicama, bell pepper, avocado, Cotija cheese, and a bright homemade lime dressing.
Recipe Time and Yield
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 to 6
Ingredients for Chopped Mexican Salad
For the Lime Dressing
- 1/2 cup freshly squeezed lime juice
- 1/3 cup olive oil
- 1 tablespoon minced cilantro
- 1 teaspoon hot pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons honey
For the Salad
- 6 cups chopped romaine lettuce
- 1 can black beans or pinto beans, rinsed and drained
- 1 cup chopped jicama
- 1 can corn kernels, drained
- 1 bell pepper, diced
- 2 avocados, diced
- 1/2 cup crumbled Cotija cheese
Ingredient Notes
- Romaine lettuce: Gives this salad a crisp, sturdy base.
- Beans: Black beans and pinto beans both work well.
- Jicama: Adds cool crunch. Cucumber is a good substitute.
- Corn: Canned corn is easy, but grilled, roasted, or fresh corn adds even more flavor.
- Avocado: Adds creaminess and balances the tangy dressing.
- Cotija cheese: Salty and crumbly. Feta can be used if needed.
How to Make Chopped Mexican Salad
- Make the dressing. In a small bowl or jar, whisk together the lime juice, olive oil, cilantro, hot pepper flakes, garlic, and honey until well combined.
- Prep the salad ingredients. Chop the romaine, jicama, bell pepper, and avocado. Rinse and drain the beans. Drain the corn.
- Assemble the salad. Arrange the romaine on a large platter or in a large serving bowl. Top with the beans, jicama, corn, bell pepper, avocado, and Cotija cheese.
- Chill. Refrigerate the salad for about 1 hour if desired.
- Dress and serve. Drizzle the lime dressing over the salad just before serving, or serve the dressing on the side.
Tips for the Best Mexican Chopped Salad
- Add the avocado just before serving for the freshest look and texture.
- If you are making this ahead, keep the dressing separate until serving time.
- For more smoky flavor, use grilled or fire-roasted corn.
- Let the dressing sit at room temperature for a few minutes before serving if it has been refrigerated.
- For a heartier salad, top with grilled chicken, steak, shrimp, or tofu.
Easy Variations
- Swap the beans for chickpeas or kidney beans.
- Add cherry tomatoes, sliced red onion, or diced mango.
- Use feta if you cannot find Cotija cheese.
- Turn it into a full meal with grilled protein on top.
- Add crushed tortilla strips or pepitas for extra crunch.
Perfect With
This chopped Mexican salad pairs well with Copycat Taco Bell Bean Burritos, Kraft Famous Queso Dip, or a platter of Shrimp Nachos for an easy meal or party spread.
Make Ahead, Storage, and Leftovers
Make Ahead
You can chop the lettuce, jicama, and bell pepper and make the dressing up to 1 day ahead. Store everything separately in the refrigerator. Add the avocado, cheese, and dressing just before serving.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1 day. For best texture, store the dressing separately.
Leftover Tip
If the salad already contains avocado, press plastic wrap directly against the surface to help reduce browning. A squeeze of fresh lime juice also helps.
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes. The dressing can be made up to 2 days ahead and stored in the refrigerator. Whisk or shake well before serving.
Can I make this salad ahead for a party?
Yes. Prep the ingredients ahead and keep the dressing separate. Add the avocado, Cotija, and dressing just before serving for the freshest results.
Is this chopped Mexican salad vegetarian?
Yes. It is a vegetarian salad as written.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Always double-check packaged ingredients if needed.
What can I use instead of jicama?
Cucumber is a great substitute if you want the same cool crunch.
Can I add protein?
Absolutely. Grilled chicken, steak, shrimp, or tofu all work well here.
Related Posts
Chopped Mexican Salad Recipe
This chopped Mexican salad recipe combines crisp romaine, black beans, corn, jicama, bell pepper, avocado, and Cotija cheese with a bright homemade lime dressing. It is an easy vegetarian salad for lunch, summer dinners, cookouts, and potlucks.
Ingredients
Lime Dressing:
- 1/2 cup freshly squeezed lime juice
- 1/3 cup olive oil
- 1 tablespoon minced fresh cilantro
- 1 teaspoon hot pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons liquid honey
Chopped Mexican Salad:
- 6 cups chopped romaine lettuce
- 1 (15-ounce) can black beans or pinto beans, rinsed and drained
- 1 cup chopped jicama
- 1 (15-ounce) can corn kernels, drained
- 1 bell pepper, diced
- 2 avocados, diced
- 1/2 cup crumbled Cotija cheese
Instructions
1. Make the lime dressing. In a small bowl or jar, whisk together the lime juice, olive oil, cilantro, hot pepper flakes, minced garlic, and honey until well combined.
2. Prepare the salad ingredients. Chop the romaine lettuce, jicama, bell pepper, and avocados. Rinse and drain the beans, then drain the corn.
3. Arrange the chopped romaine on a large serving platter or in a large salad bowl.
4. Top the lettuce with the beans, jicama, corn, bell pepper, avocado, and crumbled Cotija cheese.
5. Cover and refrigerate the assembled salad for 1 hour, if desired.
6. Let the dressing come to room temperature and whisk it again before serving.
7. Drizzle the lime dressing over the salad immediately before serving, or serve it on the side.
Notes
EQUIPMENT
Large serving bowl or platter: Use a bowl or platter large enough to arrange and toss the salad without crushing the ingredients.
Small mixing bowl or jar: Use this to mix and store the lime dressing.
Whisk: Helps combine the lime juice, olive oil, and honey into a smooth dressing.
Sharp knife and cutting board: Needed to chop the romaine, jicama, bell pepper, avocado, and other fresh ingredients.
Measuring cups and spoons: Ensure the dressing has the correct balance of lime, oil, sweetness, garlic, and heat.
EXPERT TIPS
Rinse and drain the beans thoroughly so excess liquid does not make the salad watery.
Drain the corn well before adding it to the salad.
Dry the romaine completely after washing it. Wet lettuce can dilute the dressing and make the salad soggy.
Cut the vegetables into similarly sized pieces so each serving has a balanced mixture of flavors and textures.
Add the avocado shortly before serving to preserve its color and creamy texture.
Keep the lime dressing separate until serving so the romaine remains crisp.
Let refrigerated dressing sit at room temperature for several minutes, then whisk or shake it before serving.
Grilled or fire-roasted corn can be used for a deeper, slightly smoky flavor.
TROUBLESHOOTING
Dressing tastes too tart: Whisk in a little additional honey until the flavor is balanced.
Dressing separates: Separation is normal with a homemade vinaigrette. Whisk or shake it vigorously immediately before serving.
Salad is watery: Make sure the beans and corn are thoroughly drained and the washed lettuce is completely dry.
Romaine becomes soggy: Do not add the dressing until immediately before serving.
Avocado turns brown: Add it just before serving or gently toss the diced avocado with a small amount of fresh lime juice.
Dressing is too spicy: Reduce the hot pepper flakes or add a little more lime juice, olive oil, and honey to dilute the heat.
VARIATIONS
Replace the jicama with diced cucumber for a cool, crisp alternative.
Use black beans, pinto beans, chickpeas, or kidney beans.
Substitute crumbled feta cheese if Cotija cheese is unavailable.
Add cherry tomatoes, diced mango, sliced red onion, pepitas, or crushed tortilla strips.
Top the salad with grilled chicken, steak, shrimp, or tofu for a heartier meal.
For a vegan version, omit the Cotija cheese or use a dairy-free alternative. Replace the honey with maple syrup or agave nectar.
Serving Suggestions
Serve this chopped Mexican salad as a light vegetarian lunch, a fresh summer side dish, or part of a Mexican-inspired dinner. It is especially well suited to cookouts, potlucks, taco nights, and family gatherings.
Pair it with Copycat Taco Bell Bean Burritos for an easy lunch or dinner. It also adds a fresh contrast alongside Shrimp Nachos or a warm serving of Kraft Famous Queso Dip.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1 day. For the best texture, refrigerate the salad and dressing in separate containers. Once dressed, the romaine will gradually soften and the avocado may begin to brown.
Freezing
Freezing is not recommended. Lettuce, avocado, jicama, and bell pepper lose their crisp texture after freezing and thawing.
Reheating
This is a cold salad and should not be reheated. Remove it from the refrigerator shortly before serving. Let the dressing sit at room temperature for several minutes, then whisk or shake it well.
Make Ahead
The lime dressing can be prepared up to 2 days ahead and refrigerated in a sealed jar or container. The lettuce, jicama, and bell pepper can be chopped up to 1 day ahead and stored separately. Assemble the salad and add the avocado, Cotija cheese, and dressing shortly before serving.
More Recipes to Try
For another easy Mexican-inspired dish, make these Copycat Taco Bell Pintos and Cheese. You may also enjoy Copycat Taco Bell Bean Burritos or these party-ready Shrimp Nachos.
Nutrition Disclaimer
Nutritional information is provided as an estimate only. Actual values will vary depending on the brands, exact measurements, substitutions, serving size, and optional ingredients used.
Recipe source: This recipe appears on page 108 of 200 Easy Mexican Recipes by Kelley Cleary Coffeen, copyright 2013 Robert Rose Inc. Used with publisher permission.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the recipeAmount Per Serving: Calories: 419Total Fat: 29gSaturated Fat: 7gUnsaturated Fat: 22gCholesterol: 21mgSodium: 317mgCarbohydrates: 35gFiber: 14gSugar: 10gProtein: 12g
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.
Next Recipe to Try
If you love easy fresh recipes like this one, try Copycat Taco Bell Bean Burritos next.
Tags: chopped Mexican salad, Mexican chopped salad, Mexican salad recipe, summer salad, vegetarian salad, gluten-free salad, black bean corn salad, lime dressing, avocado salad, easy side dish