Mexican Chopped Salad

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My Mexican Chopped Salad Is So Good!

My favorite part of a chopped salad is getting each of the ingredients in every bite. In my Mexican Chopped Salad recipe, you get crisp Romaine lettuce, black beans, tomatoes, corn, red onions, avocado and jicama — all covered in a cilantro yogurt dressing!

There’s a little prep involved to chop everything into the same size, but it’s very simple work. Then, all that’s left is to do is make the dressing and even that is easy because I use a food processor.

I can easily eat a giant bowl of this Mexican Chopped Salad as is and sometimes add shredded chicken, tofu, or quinoa for more protein. It’s also a great side dish for taco or burrito night!

Mexican Chopped Salad Ingredients

• Romaine lettuce: Romaine lettuce is my go-to for chopped vegetable salad, but you can also use iceberg.
• Black beans: I use one can of drained and rinsed black beans, which is equal to about 1 ½ cups of cooked black beans if you’re using dried black beans you’ve cooked.
• Corn: Go for fresh off the cob if you can, or defrosted frozen corn. You can use canned if you need to.
• Tomatoes: I like to use Roma tomatoes because they have a thick firm flesh with fewer seeds. You can also used halved cherry tomatoes.
• Avocado: Look for ripe avocado that’s dark green on the outside and feels soft to the touch, but isn’t mushy. Get my top tips for how to cut an avocado quickly and easily.
• Onion: I like to use a red onion as it is milder than white or yellow and doesn’t overpower the other ingredients. The onion should be finely diced. You can find tips on how to cut an onion in my guide.
• Jicama: If you can’t find jicama, swap in another crunchy vegetable like radish.
• Cilantro: Look for cilantro with bright green leaves and no brown or yellow spots. You can also use parsley.
• Cotija: If you can’t get cotija, feta is a good alternative.

For the Cilantro Dressing:

• Cilantro: I love the flavor of cilantro, but you can use parsley in its place if you dislike it.
• Greek yogurt: Full-fat Greek yogurt has a creamier texture, but low-fat works, too.
• Garlic: Use freshly minced garlic for the best flavor.
• Lime juice: I always recommend fresh lime juice over bottled.
• Salt: I use kosher salt. If you only have regular salt, use ⅛ teaspoon since it’s more concentrated. You can always taste the dressing and add more if needed.
• Cumin: If you don’t have cumin, substitute with ⅛ teaspoon ground coriander or an equal amount of taco seasoning or chili powder.
• Extra virgin olive oil: I like the flavor of olive oil, but you can also use another oil like avocado.

Popular Additions

• Give it some crunch. Top with ½ cup tortilla strips, toasted pumpkin seeds or fried shallots.
• Make it a full meal. Add shredded chicken, salmon, baked tofu or cooked quinoa for a boost of protein.
• Kick up the heat. Stir 1 teaspoon minced chipotle in adobo into the dressing or garnish with fresh or pickled jalapenos to make a spicy Mexican style chopped salad.
• Add more veggies. Shredded carrots, chopped cucumbers and bell peppers would all be delicious additions to this chopped veggie salad!

How to Make Chopped Mexican Salad

• Add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
• Divide the salad ingredients into four bowls and drizzle the dressing on top.

My Best Chopped Mexican Salad Tips

1. Make a big batch of the salad dressing. It not only works great for the salad as a dressing, but can also be used as a dip, sauce and marinade!
2. Don’t add the dressing until you are ready to serve the salad. This way it will stay fresh and crunchy especially since creamy dressings can weigh down salads.
3. Chop everything finely. The best part of chopped salads is that every bite has a little bit of everything, so how you chop it will actually affect the flavor.

Serving Ideas

• Mexican Chicken and Rice
• Air Fryer Salmon
• Bean and Cheese Quesadillas
• Chicken Fajita Pasta
• Easy Ground Beef Tacos
• Air Fryer Chicken Thighs

More Fresh Salad Recipes:

• Watermelon Blueberry Salad
• Green Goddess Salad
• Kale Tabbouleh Salad
• Tomato Avocado Cucumber Salad
• Chicken Shawarma Salad
• Nicoise Salad
• Quinoa Edamame Salad
• Chopped Asian Chicken Salad
• Kale & Farro Salad

If you try this Mexican Chopped Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Mexican Chopped Salad

Easy Mexican Chopped Salad with Romaine lettuce, avocado, fresh tomatoes, black beans and red onions with a homemade, creamy cilantro dressing.

5 from 169 votes

Author Yumna Jawad

Servings 4 servings

Course Salad

Calories 338

Prep Time 10 minutes mins

Total Time 10 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 head romaine lettuce chopped
• ▢ 1 (15-ounce) can black beans rinsed and drained
• ▢ 1 cup corn kernels
• ▢ 2 Roma tomatoes seeded and chopped
• ▢ 1 large avocado diced
• ▢ 1 small red onion diced
• ▢ ½ small jicama chopped
• ▢ ½ cup chopped cilantro
• ▢ ¼ cup cotija cheese

Cilantro Yogurt Dressing

• ▢ ½ cup fresh cilantro
• ▢ ¼ cup Greek yogurt
• ▢ 1 small garlic clove
• ▢ 1 tablespoon lime juice
• ▢ ¼ teaspoon Kosher salt
• ▢ ¼ teaspoon cumin
• ▢ 1 tablespoon extra virgin olive oil

Instructions

• To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
• Divide the salad ingredients into four bowls and drizzle the dressing on top.

Equipment

• Food Processor
• Colander
• Knife Block Set
• Cutting Board

Notes

Make Ahead: You can make the dressing up to 14 days in advance and you can prepare most of the salad up to 1 day in advance. 

Storage: Store any leftovers in an airtight container for 2 to 3 days.

Nutrition

Calories: 338kcal, Carbohydrates: 44g, Protein: 15g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 9mg, Sodium: 694mg, Potassium: 1298mg, Fiber: 18g, Sugar: 8g, Vitamin A: 14363IU, Vitamin C: 35mg, Calcium: 177mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Salad