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Mexican Chopped Salad

Yummy Eats Daily
This colorful Mexican Chopped Salad is fresh, crunchy, and bursting with bold flavors. Tossed in a zesty honey-lime dressing and topped with crispy tortilla strips, it’s the perfect side dish for tacos, grilled meats, or a light standalone lunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 220 kcal

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.