This vibrant Mexican Chopped Salad is fresh, crisp, and colorful – loaded with crunchy veggies, sweet corn, black beans, and zesty homemade lime dressing.
Topped with golden crispy tortilla strips, it’s the ultimate healthy side or light main dish.
Perfect for potlucks, summer barbecues, or Taco Tuesday!
Why You’ll Love This Recipe
Packed with Color & Flavor – Bright veggies, sweet corn, and zesty vinaigrette.
Crunchy & Fresh – Every bite delivers satisfying texture.
Homemade Tortilla Strips – Easy to make and add irresistible crunch.
Great for Make-Ahead – Prep everything in advance, assemble just before serving.
What You’ll Need (Ingredient Highlights)
For the Salad
Romaine lettuce – The crisp base of your salad.
Bell pepper – Adds crunch and sweetness.
Red onion – For a bit of sharp bite.
Jicama – Mild, juicy, and crunchy additions.
Tomatoes – Fresh and juicy, adds balance.
Corn & black beans – Heartiness and flavor with Latin flair.
Cilantro – Fresh herb that ties it all together.
For the Dressing
Lime juice & honey – Bright and lightly sweet.
Garlic – Earthy and aromatic.
Canola + olive oil – For a balanced, smooth vinaigrette.
For the Crispy Tortilla Strips
Corn tortillas – Baked until golden and crunchy.
Canola oil & sea salt – Simple seasoning, big flavor.
Pro Tips Before You Start
Use fresh corn when in season, but frozen works great too.
Cut all vegetables into uniform ¼-inch pieces for a true chopped salad experience.
Microwave corn in the husk to make peeling and silk removal easier.
Make tortilla strips ahead of time and store in an airtight container.
How to Make Mexican Chopped Salad
Make the Dressing
In a small bowl, whisk together lime juice, honey, cumin, minced garlic, and salt.
Slowly drizzle in the canola and olive oils while whisking until well combined.
Add pepper to taste. Set aside.
Bake the Tortilla Strips
Preheat the oven to 400˚F. Stack tortillas and slice into ¼-inch strips.
Spread on a baking sheet, drizzle with canola oil, sprinkle with salt, and toss to coat.
Bake for 15–20 minutes, stirring every 5 minutes, until crisp and golden. Cool completely.
Cook the Corn
Microwave 2 ears of corn at a time for 3½ minutes.
Let rest for 5 minutes, then slice off the base, pull off the husk and silks, and cut off the kernels.
Repeat with remaining ears.
Chop the Veggies
Dice romaine, bell pepper, onion, jicama, zucchini, and tomatoes into even ¼-inch pieces.
Rinse and drain black beans.
Finely chop fresh cilantro.
Assemble the Salad
In a large bowl, combine the chopped vegetables, corn kernels, black beans, and cilantro.
Pour in the honey-lime dressing and toss everything to coat evenly.
Serve and Garnish
Serve topped with crispy tortilla strips and extra cilantro leaves, or let guests add the toppings themselves for a DIY salad bar experience.
What to Serve It With
Grilled chicken or steak
Tacos, fajitas, or burritos
A side of chips and guacamole
Mexican rice or cilantro-lime quinoa
Variations / Substitutions
Swap romaine for baby spinach or chopped kale.
Add avocado for creaminess.
Replace black beans with pinto or chickpeas.
Use maple syrup instead of honey for a vegan-friendly option.
Add feta or cotija cheese for extra richness.
Storage & Leftovers
Undressed salad can be stored in an airtight container in the fridge for 2–3 days.
Store dressing separately to keep the salad crisp.
Tortilla strips stay crunchy for up to 1 week at room temperature in a sealed container.
FAQs
Can I use store-bought tortilla strips?
Yes! If you’re in a hurry, they work just fine. But homemade tastes better.
How spicy is the dressing?
It’s mild and kid-friendly. Add chopped jalapeño or chili flakes if you want heat.
Can I make this salad ahead of time?
Definitely – chop veggies and make dressing in advance.
Toss together just before serving.
Final Thoughts
This Mexican Chopped Salad with Honey-Lime Dressing is fresh, hearty, and bursting with flavor.
It’s a crowd-pleaser that comes together beautifully with minimal prep.
Perfect for summer gatherings or meal prep lunches – and once you try those homemade tortilla strips, there’s no going back!
Mexican Chopped Salad
Ingredients
For the Dressing
- ¼ cup fresh lime juice
- 2 Tbsp honey
- 1 clove garlic minced
- ½ tsp salt
- 2 Tbsp canola oil
- 2 Tbsp extra virgin olive oil
- Black pepper to taste
For the Tortilla Strips
- 6 small corn tortillas
- 1½ Tbsp canola oil
- ½ tsp sea salt
For the Salad
- 1 head romaine chopped
- 1 bell pepper diced
- ½ red onion diced
- ½ jicama diced
- 4 tomatoes seeded & diced
- 4 ears corn or 1½ cups frozen
- 1½ cups black beans rinsed
- ½ cup chopped cilantro
Instructions
- Whisk together dressing ingredients.
- Bake tortilla strips at 400°F for 15–20 min, stirring occasionally.
- Microwave corn (3½ min per 2 ears), let cool, and slice kernels.
- Chop all veggies into ¼-inch pieces.
- Combine salad ingredients in a bowl, toss with dressing.
- Top with tortilla strips and extra cilantro. Serve and enjoy!
- See full steps with tips & photos → https://p4pd.org/mexican-chopped-salad/
Notes
- Add grilled chicken, shrimp, or avocado for extra protein and richness.
- Substitute jicama with cucumber or radish for a similar crunch.
- The dressing can be made ahead and stored in the fridge for up to 5 days.
- Tortilla strips are best fresh, but can be stored in an airtight container for 1–2 days.
