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Mexican Chopped Salad with Lime Cilantro Dressing

by Jeanette on May 8, 2013 · 19 Comments
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This Chopped Mexican Salad with Lime Cilantro Dressing is perfect for lunch or as a side dish at a Spring or Summer barbeque. Chock full of black beans, roasted corn, avocado, red bell peppers, tomatoes, cucumbers and red onion, this salad has lots of textures and will keep you coming back for more.
Mexican Chopped Salad with Lime Cilantro Dressing © Jeanette's Healthy Living
This Chopped Mexican Salad is one of the salads I’ve made for parties for my husband’s friends. It’s always a challenge coming up with healthy dishes for my husband’s friends that are mainly meat eaters and act like kids when it comes to eating their vegetables. The topping is based on the same ingredients as my Roasted Corn, Black Bean and Avocado Salsa recipe, just without adding the seasonings (since the seasonings are in the dressing).
Mexican Chopped Salad with Lime Cilantro Dressing © Jeanette's Healthy Living
This chopped salad reminds me of one of my favorite salads at a local restaurant – they call it Picadillo Salad – which has all the ingredients I’ve included in my recipe plus jicama. Chock full of black beans, roasted corn, red bell peppers, tomatoes, avocado and red onion, this salad is fun to eat. I made a bright Cilantro Lime Dressing to go on top, simply blending fresh cilantro, fresh lime juice, olive oil, some honey, salt and pepper together. You can serve this salad with baked tortilla strips (or crumbled baked tortilla chips) for some extra crunch if you like. I’ve had it with and without the tortilla strips/chips and it’s refreshingly good.
Mexican Chopped Salad with Cilantro Lime Vinaigrette © Jeanette's Healthy Living
Today, I’m participating in Food Network’s Sensational Sides event where Salads are being featured this week. Please be sure to check out what my fellow foodie friends made:

Jeanette’s Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides
Mexican Chopped Salad with Lime Cilantro Dressing © Jeanette's Healthy Living

5 from 1 reviews
Mexican Chopped Salad with Lime Cilantro Dressing
Prep time
Total time
Make salsa out of any leftover corn, black bean, red bell pepper, avocado mixture. Simply add a little lime juice, olive oil, ground cumin, ground coriander, salt and pepper.
Serves: 8
Mexican Chopped Salad
  • 2 teaspoons olive oil
  • 1 cup frozen corn or 1 cob of corn
  • 1½ cups cooked black beans (or one 15-ounce can)
  • 1 avocado, diced
  • 1 red bell pepper, diced
  • 1 small red onion
  • 1 cucumber, chopped
  • 8 cups romaine lettuce, chopped
  • ½ cup crumbled feta cheese or Cojita cheese
Lime Cilantro Dressing
  • 1 bunch cilantro leaves, rinsed well
  • ½ cup fresh lime juice
  • ½ cup olive oil
  • 2-3 tablespoons honey, to your taste
  • salt and pepper to taste
  • baked corn chips, crumbled
  1. Heat oil in a pan and add corn. Saute until corn gets some brown spots and caramelizes a little bit. Remove.
  2. In a large bowl, combine beans, avocado, red bell pepper, red onion, cucumber and corn.
  3. To make Lime Cilantro Dressing, feed cilantro leaves through food processor tube and process until finely minced. Add lime juice and process a few seconds. Slowly pour olive oil through food processor tube and process until dressing emulsifies. Add honey, season with salt and pepper, and process a few seconds to combine.
To Serve
  1. Place a large handful of romaine lettuce on salad plate. Top with a few large spoonfuls of corn, black bean mixture, and 1 tablespoon of crumbled feta cheese. Drizzle a little Lime Cilantro Dressing on top. If desired, crumble some baked tortilla chips on top.

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  1. This is exactly the sort of salad I would happily eat for lunch any day of the week. You always have such great ideas, Jeanette!

    • Jeanette Jeanette says:

      Dara – we have similar tastes (I always love seeing what you’re up to in your kitchen!) so I think you’d really enjoy this salad. Lots of crunch!

  2. Sounds like a delicious salad!

    • Jeanette Jeanette says:

      Thanks Kalyn – it’s finally getting warm out and this salad is one of the first I made this Spring.

  3. This salad looks so colorful, wholesome and deeelish, Jeanette! I’d love to try it!

    • Jeanette Jeanette says:

      Thanks Georgia – this salad is great for entertaining because it’s so colorful. I just made this for a party this weekend.

  4. Delicious-looking salad! Makes me wish for summer! :)

  5. My kind of salad too! Love the refreshing cilantro dressing.

  6. This is so light and festive–perfect for a summer get-together! I love cilantro. :)

  7. Absolutely my kind of salad!! Loving all the ingredients, in particular the lime and avos. Too funny about the others liking more meat, we have some friends like that too, burgers, burgers, and more burgers with an occasional braat on the side. Scoop me up this salad any day and I’d be a happy girl!
    Happy Mother’s Day Jeanette!

  8. Cleaning out my In Box and found this one …YUM, Jeanette!! Must make for sure! :-)


  9. Lovely recipe, thank you! I made this salad as a meal, adding smoked chicken breast, and it was a delicious way to start a summer evening!

  10. Heidi Steller says:

    Loved this salad! Brought to a 4th of July BBQ. So fresh, and welcoming in the heat.

    • Jeanette Jeanette says:

      Thanks so much Heidi – so glad you tried this and liked it! Thanks so much for coming back to let me know how it turned out.

  11. This looks amazing! Adding it to my menu for next week.

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