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Mexican chopped salad in a large bowl with dressing on the side along with cilantro
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5 from 1 vote

Mexican Chopped Salad

This Mexican Chopped Salad is a light and healthy salad that's loaded with Tex Mex ingredients. It's very simple to throw together and bursting with flavor!
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 339kcal
Author Yumna Jawad


  • 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


  • 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.


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.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.


Calories: 339kcal | Carbohydrates: 44g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 784mg | Potassium: 971mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1421IU | Vitamin C: 35mg | Calcium: 141mg | Iron: 4mg