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Mexican Chopped Salad: The Best 5-Step Recipe for a Summer Sensation

Vibrant Mexican Chopped Salad in a wooden bowl with lime and avocado.
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A fresh and vibrant Mexican chopped salad loaded with crisp romaine, creamy avocado, charred corn, black beans, tomatoes, and cotija cheese tossed in a zesty lime cumin dressing.

Ingredients

Scale
  • 1 large head romaine lettuce, chopped
  • 2 ripe avocados, diced
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh corn kernels
  • 1 red bell pepper, diced
  • 1 cup canned black beans, rinsed and drained
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/2 cup crumbled cotija cheese
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste

Instructions

1. Char the corn in a hot skillet over medium-high heat for about 5–6 minutes, stirring occasionally, until lightly browned.

2. In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper to make the dressing.

3. In a large bowl, combine the chopped romaine lettuce, diced red bell pepper, red onion, and black beans.

4. Top the salad with cherry tomatoes, charred corn, diced avocado, chopped cilantro, and crumbled cotija cheese.

5. Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Notes

For extra flavor, grill the corn instead of charring it in a skillet.

Add grilled chicken or shrimp to make it a heartier meal.

Toss the avocado with a little lime juice before adding to help prevent browning.

Nutrition

Find it online: https://paulakitchen.com/mexican-chopped-salad/