Mexican Chopped Salad

This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor! Perfect for barbecues, potlucks, or as a side dish for any meal, this salad brings a burst of color and nutrition to your table. With its crunchy vegetables and zesty dressing, it’s sure to please everyone.

Why You’ll Love This Recipe

• Fresh Ingredients: This salad is packed with vibrant veggies that offer great texture and flavor.
• Quick to Prepare: With a total time of only 50 minutes, you can whip up this dish in no time!
• Versatile Dish: Enjoy it as a side or make it a main course by adding protein.
• Healthy Option: The ingredients are nutritious, making this recipe a guilt-free delight.
• Customizable: Feel free to swap out ingredients based on what’s in season or your personal preferences.

Tools and Preparation

Before diving into the recipe, gather your kitchen tools. Having everything ready will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Baking sheet

Importance of Each Tool

• Chef’s knife: A sharp knife will help you chop vegetables quickly and safely.
• Mixing bowl: A large bowl is essential for combining all the fresh ingredients without making a mess.
• Baking sheet: Perfect for crisping up the tortilla strips evenly in the oven.

Ingredients

Ingredients:
– 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 (to taste)
– 6 6-inch corn tortillas
– 1 ½ tablespoons canola oil (for tortillas)
– ½ teaspoon sea salt (for tortillas)
– 1 medium head romaine lettuce (chopped in approximately 1/2 inch pieces)
– 1 medium bell pepper (diced in 1/4-inch pieces, any color)
– 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 pieces)
– 4 medium tomatoes (seeded and diced into 1/4-inch pieces)
– 4 ears corn (or substitute with frozen corn if not in season)
– 1½ cups canned black beans (drained and rinsed)
– ½ cup finely chopped cilantro (plus whole leaves for garnish)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Mexican Chopped Salad

Step 1: Prepare the Dressing

Combine lime juice, honey, cumin, garlic, and salt in a mixing bowl.

Step 2: Add Oils

In a slow, steady stream, add the canola and olive oils while stirring continuously with a whisk or fork until well combined.

Step 3: Season to Taste

Taste the dressing and adjust seasoning by adding more salt or freshly ground black pepper if needed. Set aside.

Step 4: Make Tortilla Strips

Preheat your oven to 400˚F. Stack the corn tortillas on a cutting board. Cut them in half and then slice each half into thin strips about ¼-inch wide.

Step 5: Bake Tortilla Strips

Transfer the tortilla strips to a baking sheet. Drizzle them with oil and sprinkle with sea salt. Toss to coat evenly. Bake for about 15–20 minutes until crisp and golden brown, stirring every five minutes. Set aside to cool.

Step 6: Cook Corn

If using fresh corn, microwave two ears at a time for about three-and-a-half minutes. Use hot pads to remove them from the microwave and let cool for five minutes.

Step 7: Cut Corn Kernels

After cooling, cut off the bottom end of each ear of corn by about an inch-and-a-half. Pull back husk and silk then cut kernels from the cob into a bowl.

Step 8: Combine Salad Ingredients

In a large mixing bowl, combine the corn kernels with romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and chopped cilantro.

Step 9: Dress Salad

Pour the prepared dressing over the salad mixture. Stir gently to coat all ingredients evenly.

Step 10: Serve

Garnish with whole cilantro leaves if desired. Serve immediately with crispy tortilla strips on top or alongside for guests to add as they like.

How to Serve Mexican Chopped Salad

Serving Mexican Chopped Salad is a delightful experience. This fresh and vibrant dish can be enjoyed in many ways, making it perfect for any meal or occasion.

As a Standalone Dish

• Light Lunch: Serve it on its own for a refreshing midday meal, packed with nutrients.
• Picnic Favorite: Perfect for outdoor gatherings; just pack it in a container and serve with tortilla strips on the side.

With Grilled Proteins

• Grilled Chicken: Top your salad with sliced grilled chicken for added protein and flavor.
• Shrimp Skewers: Pair with shrimp skewers for a zesty seafood twist that complements the salad’s flavors.

In Tacos or Wraps

• Taco Filling: Use the salad as a filling for soft or hard shell tacos. It adds crunch and freshness.
• Wrap It Up: Roll the salad in whole wheat or corn tortillas for a satisfying wrap that’s easy to eat on the go.

How to Perfect Mexican Chopped Salad

To make your Mexican Chopped Salad extra special, consider these tips:

• Bold Ingredients: Use fresh, high-quality ingredients to enhance flavor and texture.
• Texture Matters: Include a variety of textures—crunchy veggies, creamy dressing, and crispy tortilla strips.
• Make Ahead: Prepare the dressing and chop vegetables ahead of time to save on prep when you’re ready to serve.
• Fresh Herbs: Add more cilantro or try other herbs like parsley for an aromatic lift.
• Customize It: Feel free to add other vegetables like avocados or radishes based on personal preferences.
• Chill Before Serving: Let the salad sit in the refrigerator for at least 30 minutes before serving for flavors to meld together.

Best Side Dishes for Mexican Chopped Salad

Pairing side dishes with your Mexican Chopped Salad can elevate your meal. Here are some great options:

1. Grilled Corn on the Cob: A classic summer side that complements the Southwestern flavors beautifully.
2. Spanish Rice: Fluffy rice seasoned with tomatoes and spices offers a hearty addition to your meal.
3. Black Bean Soup: A warm bowl of black bean soup makes an excellent pairing rich in protein and flavor.
4. Guacamole and Chips: Creamy guacamole served with tortilla chips provides a delicious contrast in texture.
5. Quesadillas: Cheese-filled quesadillas can be easily customized with proteins or veggies to match your taste.
6. Roasted Vegetables: Seasonal roasted veggies add color and depth, making your plate more appealing.

Common Mistakes to Avoid

When making Mexican Chopped Salad, it’s easy to overlook some key steps. Avoid these common mistakes for the best results.

• Skipping the Dressing: Many people think they can skip the dressing or use store-bought versions. Homemade dressing enhances flavor and freshness. Take the time to mix your own; it makes a big difference!
• Overcooking Tortilla Strips: If you leave the tortilla strips in the oven too long, they become burnt and hard. Keep a close eye on them and stir every 5 minutes for even cooking.
• Not Rinsing Beans: Using canned black beans without rinsing can lead to a salty taste. Always drain and rinse to remove excess sodium and improve flavor.
• Ignoring Fresh Ingredients: Substituting fresh ingredients with old or frozen ones can affect taste and texture. Use fresh produce whenever possible for a vibrant salad.
• Cutting Veggies Too Big: If your veggies aren’t chopped small enough, they won’t blend well in the salad. Aim for uniform 1/4-inch pieces to ensure each bite is packed with flavor.

Refrigerator Storage

• Store leftover Mexican Chopped Salad in an airtight container.
• It will stay fresh in the refrigerator for up to 3 days.
• Keep dressing separate to maintain crispness of vegetables until ready to serve.

Freezing Mexican Chopped Salad

• Freezing is not recommended as the texture of vegetables will change.
• If necessary, freeze only the cooked tortilla strips in a freezer-safe bag.
• Consume within 2 months for the best quality.

Reheating Mexican Chopped Salad

• Oven: Preheat oven to 350°F. Spread tortilla strips on a baking sheet and heat for about 5-10 minutes until warm.
• Microwave: Place tortilla strips in a microwave-safe bowl. Heat for about 30 seconds, stirring halfway through, until warm but not soggy.
• Stovetop: Heat tortila strips in a skillet over medium heat for about 2-3 minutes, stirring frequently until warmed through.

Frequently Asked Questions

Can I customize the Mexican Chopped Salad?

Yes! This salad is versatile. You can add or remove ingredients based on personal preferences—avocado, corn, or different beans work great!

How can I make this salad spicier?

To add some heat, include diced jalapeños or a sprinkle of red pepper flakes into your salad or dressing.

Can I prepare Mexican Chopped Salad ahead of time?

Yes! You can chop all ingredients and store them separately in the fridge. Combine them with dressing just before serving for maximum freshness.

What are some good side dishes to serve with Mexican Chopped Salad?

This salad pairs well with grilled meats, tacos, or quesadillas—anything that complements its fresh flavors!

Final Thoughts

Mexican Chopped Salad is not only refreshing but also packed with nutrients and bold flavors. Its adaptability allows you to mix ingredients based on what you have at hand or your dietary preferences. Give this recipe a try—your taste buds will thank you!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Refreshing Mexican Chopped Salad

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• Author: Vanessa
• Total Time: 50 minutes
• Yield: Serves approximately 4

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Description

Discover the vibrant flavors of our Mexican Chopped Salad, a delightful mix of fresh vegetables and zesty dressing that’s perfect for any occasion. This salad bursts with color and nutrition, making it an ideal choice for barbecues, potlucks, or simply as a healthy side dish. Packed with crunchy ingredients like bell peppers, jicama, and corn, every bite is a refreshing experience. Top it off with crispy tortilla strips for added texture and enjoyment. Not only is this salad quick to prepare in just 50 minutes, but it’s also customizable based on your preferences or seasonal produce. Enjoy it as a light lunch or pair it with grilled proteins for a hearty meal.

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Ingredients

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• ¼ cup fresh lime juice
• 2 tablespoons honey
• 6 6-inch corn tortillas
• 1 medium head romaine lettuce
• 1 medium bell pepper
• ½ medium red onion
• ½ medium jicama
• 1 medium zucchini
• 4 medium tomatoes
• 4 ears corn (or frozen corn)
• 1½ cups canned black beans
• Fresh cilantro

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Instructions

1. Make the Dressing: In a mixing bowl, whisk together lime juice, honey, cumin, garlic, salt, canola oil, and olive oil until well combined.
2. Prepare Tortilla Strips: Preheat the oven to 400°F. Cut tortillas into strips and bake on a greased baking sheet for about 15–20 minutes or until golden brown.
3. Cook Corn: If using fresh corn, microwave two ears at a time for approximately three-and-a-half minutes; let cool before cutting kernels off the cob.
4. Combine Salad Ingredients: In a large bowl, mix romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, corn kernels, and chopped cilantro.
5. Dress the Salad: Pour the dressing over the salad mixture and stir gently to coat all ingredients evenly.
6. Serve: Garnish with whole cilantro leaves and top with crispy tortilla strips.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Mixing/Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 230
• Sugar: 8g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 10g
• Protein: 7g
• Cholesterol: 0mg