Mexican chopped salad brings together romaine, corn, black beans, jicama, peppers, and tomatoes with a honey-lime dressing. Baked corn tortilla strips finish the bowl with a crisp, salty topping.
The vegetables are chopped small so each forkful includes several ingredients. Prepare the strips separately, let the warm corn cool, and add the dressing and crunchy topping shortly before serving.
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Why This Recipe Works
Jicama stays crisp even beside juicy tomatoes, and black beans give the salad more substance. Lime cuts through the sweetness of corn and honey. Baking the tortilla strips in a single layer dries them evenly; keeping them out of the dressed bowl until the end prevents the vinaigrette from soaking into them.
Ingredients
Use six six-inch corn tortillas for the strips. The tablespoon and a half of canola oil and half teaspoon of sea salt belong to that topping; the two tablespoons each of canola and olive oil belong to the dressing. Peel the jicama completely and chop the dense flesh finely. Seed tomatoes to reduce loose juice. Four ears of fresh corn make a fuller corn addition than the alternative one and a half cups of frozen kernels; either is an option rather than an exact volume conversion.
Dressing
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1 clove garlic, finely minced
- 1/2 teaspoon salt, for the dressing
- 2 tablespoons canola oil, for the dressing
- 2 tablespoons extra-virgin olive oil, for the dressing
- Black pepper, to taste
Tortilla Strips
- 6 corn tortillas, 6-inch, cut into strips
- 1 1/2 tablespoons canola oil, for tortilla strips
- 1/2 teaspoon sea salt, for tortilla strips
Salad Ingredients
- 1 medium romaine lettuce, chopped into 1/2-inch pieces
- 1 medium bell pepper, cut into 1/4-inch dice
- 1/2 medium red onion, cut into 1/4-inch dice
- 1/2 medium jicama, peeled and cut into 1/4-inch dice
- 1 medium zucchini, cut into 1/4-inch dice
- 4 medium tomatoes, seeded and cut into 1/4-inch dice
- 4 ears corn, or 1 1/2 cups frozen kernels, cooked and cooled
- 1 1/2 cups canned black beans, drained and rinsed
- 1/2 cup fresh cilantro, finely chopped
How to Make Mexican Chopped Salad
1. Bake the tortilla topping. Heat the oven to 400°F and cut the tortillas into narrow strips. Toss them with their measured oil and sea salt, then spread over a baking sheet without deep piles. Stir about every five minutes during a fifteen-to-twenty-minute bake, watching the thinner pieces first. Golden strips continue to crisp as they cool; dark brown edges indicate they have gone too far.
2. Cook and cool the corn. While the strips bake, microwave two unpeeled ears at a time for about three and a half minutes on high. Repeat with the other two ears, adding short thirty-second intervals if the kernels are not hot and tender. Let the ears cool enough to handle, then remove the husks and silk using oven mitts as needed. Cut the kernels from the cob and spread them out to cool. For frozen kernels, heat according to the package and drain before cooling.
3. Whisk and chop. Whisk lime juice, honey, cumin, garlic, salt, and pepper until the honey disperses, then whisk in both dressing oils. Cut the romaine into approximately half-inch pieces and the remaining vegetables into roughly quarter-inch dice. Small, fairly even pieces distribute the dressing and make the salad easier to eat. Rinse and drain the black beans so the liquid does not cloud the vinaigrette.
4. Combine at the right moment. Mix the chopped vegetables, cooled corn, beans, and cilantro in a large bowl. Start with about two-thirds of the dressing, turn gently, and add the rest as needed. The vegetables should look lightly coated without sitting in a puddle. Divide into six portions and add the cooled tortilla strips to each plate, keeping any extra strips separate for second helpings.
How to Serve
Serve as a generous side with tacos, grilled chicken, or quesadillas. For a vegetarian lunch, spoon the salad beside guacamole and a warm tortilla. Put extra lime wedges on the table if desired, and offer the tortilla topping separately when serving a buffet so later portions stay crisp.
Storage
Refrigerate the undressed chopped mixture at 40°F or below for up to two days, keeping the dressing separate. Store fully cooled tortilla strips airtight at room temperature for up to two days. Dressed leftovers are best within one day and should be refrigerated promptly. Keep warm corn out of the lettuce until cooled, and avoid leaving the assembled salad at room temperature for more than two hours. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Cook the fresh corn in two batches of two ears.
- Spread strips in a shallow layer for even browning.
- Cut jicama smaller than the romaine so it is comfortable to chew.
- Omit cilantro if preferred, or replace it with a smaller amount of chopped parsley.
Frequently Asked Questions
Can I use canned corn?
Yes, drained canned corn can replace the frozen-kernel option. It does not need the fresh-corn microwave step.
What can replace jicama?
Firm cucumber or radishes add crunch. Their flavor and moisture differ, so remove watery cucumber seeds if needed.
Can I use tortilla chips?
Yes, crumble plain chips over each serving. Skip the baked-strip ingredients and cooking step for that variation.
Can I make the dressing ahead?
Yes, refrigerate it in a covered jar. Shake or whisk it before serving because the oil can separate.
Is the salad spicy?
The listed ingredients make a mild salad. Add chopped jalapeño or hot sauce at the table if you want heat.
More Recipe Ideas
- Mexican Street Corn Salad
- Tex-Mex Chopped Chicken Salad
- Southwestern Chopped Chicken Salad Recipe
- The Best Guacamole Recipe
Mexican Chopped Salad
Ingredients
Dressing
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1 clove garlic finely minced
- 1/2 teaspoon salt for the dressing
- 2 tablespoons canola oil for the dressing
- 2 tablespoons extra-virgin olive oil for the dressing
- Black pepper to taste
Tortilla Strips
- 6 corn tortillas 6-inch, cut into strips
- 1 1/2 tablespoons canola oil for tortilla strips
- 1/2 teaspoon sea salt for tortilla strips
Salad Ingredients
- 1 medium romaine lettuce chopped into 1/2-inch pieces
- 1 medium bell pepper cut into 1/4-inch dice
- 1/2 medium red onion cut into 1/4-inch dice
- 1/2 medium jicama peeled and cut into 1/4-inch dice
- 1 medium zucchini cut into 1/4-inch dice
- 4 medium tomatoes seeded and cut into 1/4-inch dice
- 4 ears corn or 1 1/2 cups frozen kernels, cooked and cooled
- 1 1/2 cups canned black beans drained and rinsed
- 1/2 cup fresh cilantro finely chopped
Instructions
Prepare Topping and Corn
- Heat oven to 400°F. Cut tortillas into strips, toss with 1 1/2 tablespoons canola oil and 1/2 teaspoon sea salt, and bake in a shallow layer for 15–20 minutes, stirring every 5 minutes, until golden.
- While strips bake, microwave 2 ears in their husks on high for about 3 1/2 minutes; repeat with the other 2 ears, adding 30-second intervals as needed until hot and tender. Let cool enough to handle, remove husks and silk, cut off kernels, and cool.
- Cool tortilla strips on the sheet for about 5 minutes until crisp. If using frozen corn, cook according to its package, drain, and cool instead of microwaving ears.
Dress and Serve
- Whisk lime juice, honey, cumin, garlic, 1/2 teaspoon salt, and pepper. Whisk in 2 tablespoons canola oil and 2 tablespoons olive oil.
- Combine chopped romaine, pepper, onion, jicama, zucchini, tomatoes, cooled corn, drained beans, and cilantro. Toss with two-thirds of the dressing, adding more as desired.
- Divide into 6 portions and top each with cooled tortilla strips. Serve immediately.
Notes
- Refrigerate undressed salad and dressing separately for up to 2 days.
- Store cooled tortilla strips airtight and add them at serving.
- Refrigerate dressed leftovers promptly and eat within 1 day for better texture.
