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Mexican Chopped Salad

Fresh, crunchy Mexican chopped salad loaded with crisp romaine, black beans, sweet corn, juicy tomatoes, bell peppers, red onion, creamy avocado, and a zesty homemade lime-cilantro dressing. Ready in 20 minutes—no cooking required. Perfect light lunch, hearty side, or vibrant main dish that actually fills you up and tastes exciting. Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Servings: 4–6
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Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce or iceberg, chopped (~6–8 cups)
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels fresh, frozen/thawed, or canned/drained
  • 1 –2 cups cherry or grape tomatoes halved
  • 1 red bell pepper diced
  • 1 avocado diced (add just before serving)
  • ½ red onion finely diced
  • 1 cup tortilla strips or crushed tortilla chips for crunch
  • Optional: ½–1 cup crumbled queso fresco or feta
  • Dressing:
  • ¼ cup fresh lime juice ~2 limes
  • ¼ cup olive oil
  • 2 Tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder or 1 clove minced fresh garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ½ tsp honey or agave for slight sweetness

Method
 

  1. Make the dressing: In a small jar or bowl, whisk lime juice, olive oil, cilantro, cumin, chili powder, garlic powder, salt, and pepper until smooth. Taste and adjust (add honey if desired). Set aside.
  2. Chop romaine into bite-sized pieces. Dice bell pepper and red onion. Halve tomatoes. Drain/rinse black beans and corn.
  3. In a large salad bowl, combine romaine, black beans, corn, tomatoes, bell pepper, red onion, and tortilla strips. Toss gently.
  4. Dice avocado and add it last to prevent browning.
  5. Shake dressing again, then pour over salad. Toss gently until lightly coated (don’t over-dress).
  6. Top with queso fresco or feta if using. Serve immediately while fresh and crunchy.

Notes

Pat veggies dry → prevents watery salad.
Add avocado & tortilla strips last → keeps them fresh and crisp.
Dress just before serving → avoids wilting.
Make dressing ahead → stores 5–7 days in fridge.
Meal prep tip: Store undressed components separately; add avocado/chips/dressing fresh each day.
Vegan: skip cheese or use vegan alternative.