Mexican Chopped Salad

Rated 0 out of 5
$54.17 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.


Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Cook Times

Active Prep25
Hands-On Cook5
Hands-Off Cook20
Total Time50 minutes
Recipe Serving Size10



For the dressing:

  • ¼ cup fresh lime juice
  • 2 tablespoon honey
  • ½ teaspoon ground cumin
  • 1 clove garlic finely minced
  • ½ teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon avocado oil
  • 2 tablespoon extra virgin olive oil

For the tortilla strips:

  • 6 corn tortilla six inch
  • 1 ½ tablespoon avocado oil
  • ½ teaspoon Kosher salt

For the salad:

  • 1 head romaine lettuce chopped into ½ inch pieces
  • 1 red bell pepper ¼ inch dice
  • ½ red onion ¼ inch dice
  • ½ jicama peeled and ¼ inch dice
  • 1 zucchini medium, ¼ inch dice
  • 4 tomato medium, seeded and diced
  • 1 ½ cup frozen corn kernels or fresh if available
  • 15 ounce canned black beans drained and rinsed
  • ½ cup fresh cilantro chopped

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives


Calories: 215kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 460mg | Potassium: 609mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6350IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 2mg

Get the most out of your order

You can get some side dishes for free.

  • Start with the main dish, then add the sides.
  • You'll see the magic pricing at work.
  • The prices will change as you add more dishes to your cart.
  • You'll only pay for the total time it takes to prepare everything.
Shopping Cart

Available Coupon