Chopped Mexican salad is a fresh, colorful salad made with crisp romaine lettuce, black beans, corn, tomatoes, and avocado. Everything is finely chopped so each bite is balanced and full of flavor.
A Quick Look at the Recipe
✅ Recipe Name: Chopped Mexican Salad
🕒 Ready In: ~15 minutes
👪 Serves: 4 servings
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: Romaine lettuce, black beans, corn, avocado, tomatoes
📖 Dietary Info: Gluten-free; vegan
👌 Difficulty: Easy - chop and toss
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A simple lime-based dressing with olive oil, jalapeño, cilantro, and cumin ties the ingredients together without overpowering them. This salad is light, satisfying, and easy to prepare for lunches or quick dinners.
If you enjoy fresh, flavor-forward salads like this, you might also like our Taco Salad, Southwest Quinoa Salad, or Chili Lime Chicken Salad. These recipes pair well with tacos, grilled proteins, or weeknight meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chopped Mexican Salad:
- Key Ingredients:
- Easy Substitutions & Variations:
- How To Make Chopped Mexican Salad:
- Recipe Notes & Tips:
- How to Store:
- Chopped Mexican Salad FAQs:
- More Salad Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Chopped Mexican Salad
Why You'll Love this Chopped Mexican Salad:
Fresh and flavorful: Every bite combines creamy avocado, crisp veggies, and a tangy lime-cilantro dressing.
Quick and easy: Ready in just 15 minutes with no cooking required.
Customizable: Add grilled chicken, shrimp, or tortilla strips for a heartier version.
Perfect for any occasion: Great as a light lunch, taco night side, or colorful potluck dish.
Naturally gluten-free and vegetarian: A wholesome salad everyone can enjoy.
Key Ingredients:
- romaine lettuce. Crisp and sturdy, it holds up well to the zesty dressing. You can also use iceberg or mixed greens if preferred.
- roma tomatoes. Firm and less watery than other varieties, making them perfect for salads.
- avocado. Adds creaminess and healthy fats, use a ripe but firm avocado for easy dicing.
- black beans. Provide plant-based protein and heartiness. Rinse and drain well to remove extra sodium.
- cilantro. Brings a signature Mexican freshness, chop it finely for even distribution.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No Avocado: Omit the avocado or replace it with diced cucumber for freshness and crunch.
- Extra Protein: Add grilled chicken, shrimp, or steak to make the salad more filling.
- Spice Level: Adjust the amount of jalapeño in the dressing to control heat.
- Different Greens: Swap romaine lettuce for shredded cabbage or mixed greens.
- Creamy Option: Stir a spoonful of dairy-free yogurt or sour cream into the dressing for a creamier texture.
How To Make Chopped Mexican Salad:
- Wash and dry the romaine lettuce, then chop it into bite-sized pieces and add to a large mixing bowl.
- Add the diced avocado, red onion, black beans, corn, and Roma tomatoes to the bowl with the lettuce.
- In a small bowl, whisk together the olive oil, lime juice, minced jalapeño, chopped cilantro, and cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Serve immediately, or refrigerate briefly before serving for a slightly chilled salad.
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Recipe Notes & Tips:
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Add Avocado Last: Gently fold in the avocado at the end to prevent it from breaking down.
- Drain Beans Well: Rinse and drain the black beans thoroughly to avoid excess moisture in the salad.
- Taste Before Serving: Lime juice and jalapeño heat can vary, so adjust seasoning as needed.
- Serve Fresh: This salad is best enjoyed shortly after assembling for optimal texture.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 2 days. The avocado may brown slightly, but the flavor will remain good. To minimize browning, squeeze a little extra lime juice over the salad before sealing.
Dressing: Store the lime vinaigrette separately in a jar or small container for up to 5 days. Shake well before using.
Make ahead: Prep all salad ingredients except the avocado and dressing. Combine everything just before serving to keep it fresh and crisp.
Chopped Mexican Salad FAQs:
Chopped Mexican salad pairs well with grilled chicken, shrimp, steak, or tofu. It can also be served alongside tacos or used as a topping for bowls.
To prevent chopped Mexican salad from getting soggy, drain beans thoroughly, avoid overdressing, and wait to add the dressing until just before serving.
Chopped Mexican salad can be partially prepped ahead by chopping the vegetables and mixing the dressing separately. For best texture, combine everything just before serving and add avocado last.
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Chopped Mexican Salad
Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup avocado, diced
- 1 cup red onion, diced
- 1 cup black beans, drained & rinsed
- 1 cup corn
- 2 roma tomatoes, diced
Instructions
- Wash and dry the romaine lettuce, then chop it into bite-sized pieces and add to a large mixing bowl.
- Add the diced avocado, red onion, black beans, corn, and Roma tomatoes to the bowl with the lettuce.
- In a small bowl, whisk together the olive oil, lime juice, minced jalapeño, chopped cilantro, and cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Serve immediately, or refrigerate briefly before serving for a slightly chilled salad.
Nutrition
Notes
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Add Avocado Last: Gently fold in the avocado at the end to prevent it from breaking down.
- Drain Beans Well: Rinse and drain the black beans thoroughly to avoid excess moisture in the salad.
- Taste Before Serving: Lime juice and jalapeño heat can vary, so adjust seasoning as needed.
- Serve Fresh: This salad is best enjoyed shortly after assembling for optimal texture.
Yvonne says
Super yummy!!
Frankie says
Yep, this is pretty high carb for keto. I will make this but use black soy beans instead, and no corn. It does sound good! I look forward to trying it.