If you’re looking for a fresh, vibrant dish bursting with flavor and textures, this Mexican Chopped Salad Recipe is a total winner. It’s a delicious mix of crisp romaine lettuce, hearty black beans, sweet corn, creamy avocado, and a zesty, creamy dressing that ties everything together perfectly. Whether you want a quick lunch or a colorful side that steals the show at your next gathering, this salad brings a fiesta to your plate with every bite.
Ingredients You’ll Need
The magic of this Mexican Chopped Salad Recipe lies in its simple yet essential ingredients. Each component adds a unique flavor, texture, or pop of color that makes the salad so irresistible and satisfying.
- Romaine lettuce: Crisp and refreshing, it forms the perfect crunchy base for the salad.
- Black beans: Packed with protein and a subtle earthiness to balance the freshness.
- Corn: Adds a natural sweetness and a wonderful bite.
- Tomato: Juicy and ripe, it brings brightness and acidity.
- Avocado: Creamy and rich, the perfect contrast to the crisp vegetables.
- Cilantro (optional): Brings an herby, citrusy note that livens up the whole salad.
- Mayonnaise: Creates a smooth, luxurious dressing base.
- Buttermilk: Adds tang and lightness that keeps the dressing fresh.
- Ranch dressing mix: Infuses familiar herb and garlic flavors for extra depth.
- Taco seasoning: Packed with chili and cumin to give the dressing a bold kick.
- Lime juice: The secret to brightening the dressing and tying all ingredients together.
- Cumin, garlic powder, onion powder: Essential spices that amplify the salad’s Mexican-inspired flavor profile.
- Salt and pepper: To season everything perfectly and bring out all the other flavors.
How to Make Mexican Chopped Salad Recipe
Step 1: Prep and Toss the Salad Ingredients
Start by chopping your romaine lettuce into bite-sized pieces—it’s important to keep them manageable for that perfect chopped salad texture. Then, in a large bowl, combine the crisp lettuce with drained black beans, sweet corn, chopped tomato, diced avocado, and if you like, a handful of chopped cilantro. This mix is already a feast for your eyes and your palate.
Step 2: Whisk Together the Dressing
Next, in a separate bowl, whisk together the mayonnaise, buttermilk, ranch dressing mix, taco seasoning, lime juice, cumin, garlic powder, onion powder, and a pinch of salt and pepper. This creamy, tangy dressing is the heart of the Mexican Chopped Salad Recipe, bringing vibrant Mexican flavors and a touch of spice that makes every bite exciting.
Step 3: Combine and Toss
Pour your freshly whisked dressing over the salad ingredients and toss everything together gently but thoroughly. This ensures every piece is coated in that flavorful, creamy dressing while keeping the avocado intact. Taste and adjust salt and pepper as needed, and your salad is ready to enjoy.
How to Serve Mexican Chopped Salad Recipe
Garnishes
To take your Mexican Chopped Salad Recipe to the next level, adding a sprinkle of crumbled queso fresco or cotija cheese makes a delightful finish. A few extra cilantro leaves or thinly sliced jalapeños can bring a fresh, spicy zing. For some crunch, a handful of toasted pepitas or crushed tortilla chips adds an unbeatable texture contrast.
Side Dishes
This salad pairs wonderfully with grilled chicken, steak, or shrimp for a complete meal. It’s also a fantastic side to accompany tacos, enchiladas, or any Mexican-inspired main dish. The balance of fresh veggies and creamy dressing makes it a fantastic counterpoint to smoky, spicy mains.
Creative Ways to Present
Try serving this vibrant Mexican Chopped Salad Recipe in individual mason jars for a fun, portable meal option. Alternatively, pile it high on a large serving platter surrounded by lime wedges and tortilla chips for a family-style feast. You can even scoop it onto tostadas for a crunchy base and a fresh twist on a classic snack.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers to keep everything fresh and prevent sogginess. The salad is best eaten within 1–2 days for peak crispness and flavor.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The creamy dressing and fresh veggies would lose their texture and quality after freezing and thawing.
Reheating
Because this dish is served cold and made of fresh vegetables, reheating is unnecessary. Just give it a gentle toss before serving again if it’s been in the fridge to redistribute the dressing.
FAQs
Can I make this Mexican Chopped Salad Recipe vegan?
Absolutely! Swap the mayonnaise for vegan mayo and replace the buttermilk with a plant-based alternative like almond milk mixed with a bit of vinegar for tang. Make sure your ranch seasoning is dairy-free or homemade for a vegan-friendly version.
How long does this salad keep in the fridge?
The salad is best eaten within 1–2 days when stored properly. To keep it fresh longer, store the dressing separately and add just before serving to avoid wilting.
Can I add other vegetables to this salad?
Yes! Feel free to mix in diced bell peppers, red onion, or even some shredded carrots. These additions bring extra crunch and flavor while keeping the salad vibrant and colorful.
Is the avocado going to brown quickly?
Avocado can brown when exposed to air, but tossing it with the lime juice in the dressing helps prevent discoloration. For best results, add avocado just before serving.
Can this salad be served as a main course?
Definitely. Adding grilled protein like chicken, shrimp, or tofu can easily turn this Mexican Chopped Salad Recipe into a satisfying main dish perfect for a healthy lunch or light dinner.
Final Thoughts
This Mexican Chopped Salad Recipe is a fantastic way to celebrate fresh ingredients combined with bold, zesty flavors that never get boring. It’s easy to make, incredibly satisfying, and perfect for just about any occasion. Once you try it, you’ll see why it quickly becomes a favorite to keep in your regular rotation. Give it a go and enjoy the delicious party on your plate!
Print
Mexican Chopped Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant and refreshing Mexican Chopped Salad combines crisp romaine lettuce with black beans, corn, tomato, and creamy avocado, all tossed in a flavorful homemade ranch-taco dressing. Perfect as a quick, nutritious side or light meal, this salad offers a delightful mix of textures and bold southwestern flavors in just 15 minutes.
Ingredients
Salad
- 1 head of romaine lettuce, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 (11-oz) can corn, drained
- 1 tomato, chopped
- 1 avocado, diced
- ¼ cup chopped cilantro (optional)
Dressing
- 1 cup mayonnaise
- ½ cup buttermilk
- 2 Tbsp ranch dressing mix
- 2 Tbsp taco seasoning
- 2 Tbsp lime juice
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the chopped romaine lettuce, drained and rinsed black beans, drained corn, chopped tomato, diced avocado, and chopped cilantro if using. Toss gently to mix the ingredients evenly without mashing the avocado.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, buttermilk, ranch dressing mix, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Combine Salad and Dressing: Pour your desired amount of dressing over the salad mixture. Toss thoroughly but gently to coat all the ingredients evenly with the flavorful dressing.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
- Use fresh lime juice for the best tangy flavor.
- To keep the salad fresh longer, add avocado just before serving to prevent browning.
- This salad can be served as a side dish or topped with grilled chicken or shrimp for a complete meal.
- If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
