Mexican Chopped Salad

Mexican Chopped Salad

This Mexican Chopped Salad is flawless with any Mexican supper and dependably gets rave surveys! It's additionally tasty spooned over chicken, shrimp or pork or hamburger!

Mexican Chopped Salad. It's the sort of plate of mixed greens I can never get enough of; crisp, dynamically shaded, stacked with flavor. Eating it, makes me feel vivacious and solid. The dressing is light and brilliant, with only a couple of fixings; crisp lime juice, nectar, a clove of garlic and a sprinkle of oil. A spot of cumin alongside ocean salt and naturally ground dark pepper complete it off consummately. I cherish basic formulas like this.

In the event that you like a little mash in your plate of mixed greens, as we do, make sure to get a bundle of corn tortillas. That is the thing that you'll use to make the firm fixing for this magnificent plate of mixed greens. Simply cut them up, sprinkle with a touch of oil and pop the skillet in the broiler till they're greatly brilliant dark colored; an ideal supplement.

In case you're desiring crisp and heavenly, make certain to add these fixings to your basic supply list. Make this Mexican Chopped Salad and appreciate it for supper alongside some barbecued chicken, pork or fish. At that point pack it up for lunch the following day, as it keeps great. Only a notice however; all your associates will slobber over your heavenly, splendidly hued lunch. Appreciate!

This Mexican Chopped Salad may very well be the freshest, most advantageous, most delectable serving of mixed greens you've at any point had the joy of meeting. Furthermore, it's stacked with impressive Southwestern flavor!


Mexican Chopped Salad

Ingredients for the dressing:

  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic finely minced
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed

Ingredients for the tortilla strips:

  • 6 6- inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt

Ingredients for the salad:

  • 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
  • ½ medium red onion diced in 1/4-inch pieces**
  • ½ medium jicama peeled and diced in 1/4-inch pieces**
  • 1 medium zucchini diced in 1/4-inch dice**
  • 4 medium tomatoes seeded and diced into 1/4-inch dice**
  • 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
  • 1 1/2 cups canned black beans drained and rinsed
  • 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired


  1. For the dressing, combine lime juice, honey, cumin garlic and salt.
  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.
  4. For the corn tortilla strips, preheat oven to 400˚F.
  5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
  9. Remove from microwave with a hot pad and allow to cool for 5 minutes.
  10. After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  12. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

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