Welcome to a burst of vibrant flavors and a celebration of Mexican cuisine! Our Chopped Mexican Salad is a delightful fusion of colors, textures, and tastes that will transport your taste buds to the heart of Mexico. Packed with fresh and wholesome ingredients, this salad is a fiesta of health and satisfaction in every bite.
Inspired by the rich culinary heritage of Mexico, our Chopped Mexican Salad is a mouthwatering symphony of crunchy vegetables, zesty herbs, and creamy, tangy dressings. It embodies the essence of Mexican gastronomy by incorporating traditional ingredients like juicy tomatoes, sweet corn, crisp bell peppers, creamy avocado, zingy lime, and a touch of spice from jalapeños or chili peppers.
Perfect for a refreshing lunch, a light dinner, or a side dish that steals the spotlight, our Chopped Mexican Salad is a true ode to the colors and flavors of Mexico. Whether you’re a salad enthusiast, a Mexican food aficionado, or simply someone who appreciates fresh and wholesome cuisine, this salad promises to be a delicious and satisfying journey to the heart of Mexican culture. So, grab your fork and prepare to savor a fiesta of tastes that will leave you craving for more!
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.
Chopped Mexican Salad
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)
How to Make Chopped Mexican Salad
- Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, minced cilantro, hot pepper flakes, minced garlic, and liquid honey. Set aside.
- Assemble the Salad: Spread the chopped romaine lettuce evenly across a large serving platter.
- Arrange the rinsed and drained beans, chopped jicama, drained corn kernels, diced bell pepper, and diced avocados side by side on top of the lettuce.
- Chill the Salad: Garnish the salad with the crumbled Cotija cheese. Cover the platter and refrigerate the salad for at least 1 hour, allowing the flavors to meld and the salad to chill.
- Serve: Just before serving, drizzle the prepared dressing over the salad, ensuring each ingredient gets coated in the zesty flavors.
Tips: For a delightful twist, you can substitute the black or pinto beans with kidney beans or chickpeas according to your preference.
- If fresh jicama is unavailable, you can use cucumbers for a refreshing crunch.
- 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.
Note: This Chopped Mexican Salad is a delightful and colorful entree and can serve as a vibrant side dish alongside your favorite Mexican-inspired main course. Enjoy the medley of flavors and textures that pay homage to the rich culinary heritage of Mexico!
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.
We hope these FAQs help you in creating the perfect Chopped Mexican Salad and enjoy a burst of vibrant flavors in every bite! If you have any more questions, feel free to ask. Happy cooking!
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.