Chopped Mexican Salad with Cilantro Lime Dressing
Why You’ll Love This Mexican Salad Recipe
This Mexican salad is the perfect combo of fresh and colorful ingredients that will add the perfect pop to your summer table. Made with fresh summer produce, such as corn, tomatoes, mango, and avocado, and tossed in honey-sweet cilantro lime dressing.
Not to mention, this Mexican side salad makes the best summer side dish and pairs so well with jalapeño turkey burgers or these spicy chicken and sweet potato kebabs. It’s sweet, light, and very citrusy tasting. Basically, if you’re serving anything spicy, this salad is your friend.
- red bell peppers
- black beans
- lime juice
- orange juice
- olive oil
Tip! This salad also tastes great with an addition of red onions or chopped romaine lettuce.
How to Make Mexican Salad
To make this salad, select quality, and really fresh ingredients. If possible, check out your local farmer’s market. It’s a great way to buy locally and support your local farmers.
- Step 1: First you want to start by roasting corn and bell peppers. Roasting brings out the natural sweetness of the vegetables and gives them a beautiful color.
For the bell peppers, set your oven to 425 F. Cut the bell peppers in half, clean out the seeds, and core. Rub with little olive oil and roast, cut side down, until soft and lightly brown, about 20 minutes.
- Step 2: In the meantime, on the stovetop, roast the corn in little olive oil over medium-high heat until charred and golden, about 4-8 minutes.
- Step 3: Next, prepare the Mexican salad dressing by whisking all of the ingredients in a bowl. Set aside.
- Step 4: Once the peppers have cooled enough to handle, scrape away the skin and cut into 1/2-inch dice.
- Step 5: Combine the roasted peppers, corn, and the remaining salad ingredients. Add the dressing and toss. Taste for seasoning and chill for about 15-30 minutes before serving.
Mexican Salad Dressing
What’s amazing about this Mexican salad is that it doesn’t require much more as the ingredients are all so fresh and seasonal. So the dressing is very simple and ties everything together so well.
It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro.
Tip! The key to this salad dressing is to use fresh citrus juice. It’s truly the best! If you end up with leftover dressing, simply store in an airtight container, refrigerated, for up to 3 days and use it over taco bowls, fresh salads, or as a marinade.
Mexican chopped salad recipe is best enjoyed on the same day that it’s made. You can store the leftovers for 1-2 days in an airtight container, however, the avocado will oxidize and turn brown.
Frequently Asked Questions
Mexican salad is made with roasted red bell peppers, corn, tomatoes, mango, avocado, black beans, and cilantro, and tossed in a cilantro lime dressing made with lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil.
I do not recommend adding chopped meat to Mexican salad, however, you can serve the Mexican salad alongside grilled chicken or shrimp.
You can make Mexican salad up to 1 day ahead of time. Hold off on adding the avocado just until ready to serve.
What to Serve with Mexican Salad?
- Portobello Mushrooms with Chicken and Corn
- Zucchini Chicken Enchiladas
- Chicken Patties with Corn Succotash
- One-Pan Chicken with Zucchini and Corn
- Ground Chicken Enchiladas
- Grilled Chicken Tacos
Video: How to Make Chopped Mexican Salad
Chopped Mexican salad with roasted peppers, corn, beans, and avocado, tossed in the most amazing cilantro lime dressing. So good as a side to grilled chicken or shrimp.
- 2 red bell peppers, halved lengthwise, stem/seed core removed
- 1 1/2 cups frozen or fresh corn
- 2 large tomatoes, cored, seeded, and cut into 1/4-inch dice
- 1 large ripe mango, cut into 1/4-inch dice
- 2 large avocados, peeled, pitted, and cut into 1/4-inch dice
- 1 (15 oz.) can black beans, drained and rinsed
- 1/4 cup coarsely chopped fresh cilantro
- Olive oil
Cilantro Lime Dressing
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fresh orange juice
- 1 clove garlic, minced
- 2 tsp. finely chopped shallot
- 1 Tbsp. honey
- 1 Tbsp. minced fresh cilantro
- 3 Tbsp. extra-virgin olive oil
- Kosher salt and fresh black pepper
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
- While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
- When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
- In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper.
- In a large salad bowl, combine bell peppers, corn, tomatoes, mango, avocados, and black beans. Add the vinaigrette to your taste and mix well. Sprinkle with fresh cilantro and chill for 15-30 minutes, covered, in the refrigerator.
- Serving Size:
- Calories: 281
- Sugar: 11.7 g
- Sodium: 214 mg
- Fat: 17.2 g
- Carbohydrates: 29.9 g
- Protein: 6.8 g
- Cholesterol: 0 mg
Keywords: easy, summer, grilled, fresh
This Mexican Salad was first published in 2014. Updated with new images in June 2019.