Mexican Chopped Salad

This Mexican Chopped Salad recipe is so simple but so good. I usually double the dressing recipe so I can have it for the next week. You can always add grilled chicken, steak or fish to this salad and make it a complete meal. And if you're really feeling sassy, sprinkle some crushed tortilla chips on top. 


Ingredients (makes about six servings):


  • 2-3 medium romaine hearts, chipped
  • 1 can black beans, rinsed and drained
  • 1/2 to 1 cup corn (thawed, canned, fresh, whatever you have)
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped red peppers
  • 1/2 cup chopped hearts of palm or jicama
  • 1 cup chopped cucumbers
  • 1/2 cup chopped fresh cilantro
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 3 avocados, sliced


  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 4 tablespoons red wine vinegar
  • 2-3 tablespoons honey
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine all of the salad ingredients in a large bowl and give it a good toss.
  2. Combine all the dressing ingredients in a food processor and blend it until everything is well-mixed. If you don' t have a food processor, just make sure the cilantro is finely chopped and combine the dressing ingredients in a mason jar and shake or a bowl and stir with a whisk.
  3. Add additional salt and pepper to taste, if needed.
  4. Pour the dressing over the salad to taste or serve on the side.
  5. If you're serving salads individually, garnish with a few slices of avocado on each plate. If you're serving buffet-style, lay the slices on top of the salad.