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This Mexican Salad Recipe is an easy Mexican chopped salad loaded with lettuce, cabbage, corn, black beans, tortilla chips, pico de gallo and black olives all tossed in a delicious Cilantro Lime Vinaigrette.  It serves great as a side or as a vegan main.  

white bowl filled with Mexican chopped salad

If you love big, bright and beautiful salads that are loaded with healthy ingredients all tossed in an addictive dressing, then this Mexican salad with corn is totally for you!!   

white bowl filled with Mexican salad ingredients

Mexican Salad Ingredients

This Mexican salad is made with simple ingredients and it’s super easy to make.

Find the printable recipe with measurements below.

Variations

Any of these ingredients make a delicious addition to the salad.

  • Jicima
  • Sliced radishes
  • Chopped mango
  • Avocado 

How to Make Mexican Chopped Salad

  1. Make vinaigrette
  2. Chop and slice the ingredients 
  3. Toss everything in a large bowl
  4. Add cilantro vinaigrette and toss to lightly coat
  5. Season to taste
  6. Sprinkle with baked tortilla strips

Mexican Salad Dressing

  • Apple cider vinegar
  • Grated lime zest
  • Fresh squeezed lime juice
  • Pure maple syrup (or honey)
  • Cilantro leaves 
  • Extra-virgin olive oil
  •  Salt and freshly ground black pepper to taste
  1. Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.

white bowl filled with tossed lettuce, beans, tomatoes and tortilla chips.

white bowl filled with chopped Mexican chopped. Two serving spoons sit in front of the bowl.

This Mexican chopped salad is fresh and flavorful and it leaves me feeling healthy and satisfied!!  I use this Cilantro Lime Vinaigrette, but this Lime Vinaigrette and this Avocado Salad Dressing both work well for this chopped salad.  In lieu of adding tomatoes to this Mexican Salad Recipe, I mixed up a batch of pico de gallo to toss in this salad.  It adds so much flavor and you get little wee bits of tomato in  every bite.

chopped Mexican salad in a bowl

Serving Suggestions

Looking for more healthy salad recipes?

If you like this Mexican Salad Recipe, you’ll want to check out these other healthy salad recipes!

Want more ideas? Check out all my healthy salad recipes.

This Mexican Salad Recipe is loaded with healthy ingredients all tossed in a delicious cilantro lime vinaigrette
Yield: 6 servings

Mexican Salad Recipe

Prep Time 20 minutes
Total Time 20 minutes

This Mexican Salad Recipe is an easy Mexican chopped salad loaded with lettuce, cabbage, corn, black beans, tortilla chips, pico de gallo and black olives all tossed in a delicious Cilantro Lime Vinaigrette.  It serves great as a side or as a vegan main.  

Ingredients

  • 1-1/2 cup chopped romaine lettuce, chopped
  • 1-1/2 cup baby kale
  • 1 cup purple cabbage, sliced
  • 1 can (15.5 oz) black beans, rinsed and well drained.
  • 1 cup pico de gallo
  • 3/4 cup fresh or frozen corn kernels, grilled
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup tortilla chips
  • 4-5 corn tortillas
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt

For the Pico de Gallo

  • 1 large tomato, diced
  • 1/2 small jalapeno peppers deseeded and deveined, diced
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh cilantro chopped
  • zest and juice of 1 lime
  • 1/4 teaspoon onion powder
  • salt and pepper to taste

For the Cilantro Lime Vinaigrette

  • 3-1/2 tablespoons apple cider vinegar
  • 1-1/2 teaspoon grated lime zest
  • 2-3 tablespoons fresh squeezed lime juice
  • 2 tablespoons pure maple syrup (or honey)
  • 1/3 cup cilantro leaves (finely chopped if not using a blender - see directions below)
  • 2/3 cup light olive oil
  • Salt and freshly ground black pepper to taste

Instructions

To assemble the salad
  1. Thinly slice the lettuce and cabbage
  2. In a large bowl, combine the lettuce, baby kale, cabbage, pico de gallo, black beans and corn.
  3. Toss to thoroughly combine the ingredients.
  4. Drizzle 1/2 cup of the vinaigrette then toss gently to coat the salad with the dressing.
  5. Taste for seasoning and add more vinaigrette if desired.
  6. Sprinkle with baked tortilla strips
For the Baked Tortilla Chips
  1. Preheat oven to 425 degrees.
  2. Stack 4-5 tortillas and slice in half.
  3. Cut crosswise into thin strips
  4. place on a rimmed baking sheet.
  5. Toss with olive oil and season with salt and cayenne pepper.
  6. Spread the thin tortilla strips in a single layer
  7. Bake for about 8 - 10 minutes or until golden brown and crispy.  Turn strips after 4-5 minutes.
For the Pico de Gallo
  1. Add all ingredients to a medium size bowl and stir together until well combined.
  2. Season with salt and freshly ground black pepper.
For the Cilantro Lime Vinaigrette
  1. Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 456mgCarbohydrates: 44gFiber: 7gSugar: 13gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

© Deborah
Cuisine: Mexican / Category: Salads