Name: Mexican Chopped Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 head romaine lettuce, chopped; 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh, canned, or frozen); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, finely chopped; 1 bell pepper, diced; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; 3 tbsp lime juice; 2 tbsp olive oil; Salt to taste; Black pepper to taste

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I like making this Mexican chopped salad when I want something fresh, colorful, and packed with bold flavors. The mix of crisp vegetables, beans, and a zesty dressing creates a satisfying dish that feels both light and hearty.

Why You’ll Love This Recipe

I enjoy how this recipe brings together vibrant ingredients with a delicious balance of textures. The crunch from the vegetables and the creaminess from the dressing make every bite interesting. I also appreciate how versatile it is, whether I serve it as a side dish or turn it into a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

romaine lettuce
black beans
corn kernels
cherry tomatoes
cucumber
red onion
bell pepper
avocado
fresh cilantro
lime juice
olive oil
salt
black pepper

Directions

I start by chopping the romaine lettuce into bite-sized pieces and placing it in a large bowl.

Then I add black beans (rinsed and drained), corn, halved cherry tomatoes, diced cucumber, finely chopped red onion, and bell pepper.

I gently fold in diced avocado and chopped fresh cilantro.

In a small bowl, I whisk together lime juice, olive oil, salt, and pepper to create a fresh dressing. I pour it over the salad and toss everything together until well combined.

I like serving it immediately while everything is crisp and fresh.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation takes around 15–20 minutes, with no cooking required.

Variations

I sometimes add grilled chicken or shrimp for extra protein. When I want more flavor, I include shredded cheese or a creamy dressing. I also like adding tortilla strips for extra crunch.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I keep the dressing separate when possible to maintain freshness. I don’t reheat this salad, as it’s best enjoyed cold.

FAQs

Can I make this salad ahead of time?

I prepare the ingredients in advance but add the dressing and avocado just before serving.

What dressing works best?

I prefer a simple lime vinaigrette, but a creamy cilantro dressing also works well.

Can I make this salad spicy?

I add jalapeño or a pinch of chili flakes when I want extra heat.

Can I use canned corn?

I often use canned corn and make sure to drain it well before adding.

Is this salad good for meal prep?

I find it works well if I store the components separately and assemble when needed.

Conclusion

I find this Mexican chopped salad to be a fresh, flavorful, and versatile dish that’s easy to prepare. It’s perfect for quick meals, gatherings, or anytime I want something vibrant and satisfying.

Mexican Chopped Salad

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A fresh and colorful Mexican chopped salad packed with crisp vegetables, black beans, and avocado, all tossed in a zesty lime dressing for a light yet satisfying dish.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mexican
Diet: Vegan

Ingredients

1 head romaine lettuce, chopped
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1 bell pepper, diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
Salt to taste
Black pepper to taste

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Instructions

Chop the romaine lettuce into bite-sized pieces and place in a large bowl.
Add black beans, corn kernels, halved cherry tomatoes, diced cucumber, chopped red onion, and bell pepper.
Gently fold in diced avocado and chopped fresh cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and toss until well combined.
Serve immediately for the freshest flavor and texture.