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–+ servings
Mexican Chopped Salad

Mexican Chopped Salad: Fresh, Vibrant, and Totally Customizable

A vibrant Mexican Chopped Salad filled with fresh veggies and zesty flavors, fully customizable and perfect for any occasion.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Substitute with green leaf or iceberg lettuce if desired.
  • 1 can Black Beans Rinsed and drained; can replace with pinto beans or chickpeas.
  • 1 cup Corn Use fresh, frozen, or canned depending on availability.
  • 1 each Red and Orange Bell Peppers Can also use yellow bell peppers.
  • 1 each Red Onion Soak in cold water to reduce sharpness.
  • 1 cup Cherry Tomatoes Can substitute with diced regular tomatoes.
  • 1 each Avocado Can substitute with diced mango.
  • 1/2 cup Cotija Cheese (or Feta) Omit for a dairy-free option.
  • 1/4 cup Fresh Cilantro Must be fresh for best flavor.
For the Dressing
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 1/4 cup Sour Cream (or Greek Yogurt) Omit or replace with additional mayonnaise.
  • 1/4 cup Buttermilk Substitute with regular milk mixed with vinegar.
  • 2 tablespoons Lime Juice Freshly squeezed is ideal.
  • 1 clove Garlic Freshly minced is preferred.
  • 1 teaspoon Ground Cumin Adjust based on spice tolerance.
  • 1 teaspoon Chili Powder Adjust based on spice tolerance.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Toppings
  • 1 cup Tortilla Strips Can replace with crushed tortilla chips.
  • 1/4 cup Pickled Jalapeños Fresh diced jalapeños can be used.
  • 1 cup Grilled Chicken or Steak, Shrimp Optional toppings; omit for vegetarian/vegan versions.

Equipment

  • Blender
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a blender, combine mayonnaise, sour cream (or Greek yogurt), buttermilk, lime juice, minced garlic, cumin, chili powder, and salt. Blend until smooth and creamy, about 30 seconds. Chill for at least 30 minutes.
  2. Wash and chop the romaine lettuce into bite-sized pieces. Rinse and drain the black beans and corn, then place them in a large mixing bowl. Dice the red and orange bell peppers, chop the red onion, halve the cherry tomatoes, and cube the avocado. Toss the avocado with lime juice.
  3. In the same bowl, gently add the chopped lettuce, black beans, corn, bell peppers, onion, tomatoes, and avocado. Sprinkle crumbled Cotija cheese (or feta) and fresh cilantro leaves. Fold gently to avoid mashing the avocado.
  4. Mix the salad ingredients together gently to maintain the avocado's integrity, aiming for an even distribution of colors and flavors.
  5. Pour about half of the chilled dressing over the top and toss the salad lightly to coat. Reserve the rest of the dressing if needed.
  6. Serve immediately in a beautiful serving bowl. If not serving immediately, store the dressing separately.
  7. Before serving, add crispy tortilla strips and pickled jalapeños on top. Optionally add sliced grilled chicken, steak, or shrimp for added protein.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Chill the dressing for at least 30 minutes for flavor enhancement. Prevent avocado browning by tossing with lime juice immediately. Enjoy the salad fresh after dressing.

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