I like to empower my meals by eating a rainbow of colors. Fruits and vegetables come in all the colors of the rainbow. The deeper the color, the more antioxidant power is packed in each bite. This is easy to do when you sit down to eat a salad. Not just lettuce and tomatoes. The sky’s the limit when it comes to making salads. You can even have one for a main dish. It’s a fun way to have a fiesta at your house.
Why I love Mexican Chopped Salad
- It’s an easy way to enjoy a wide variety of colorful plant foods–I call them “food that loves me back.”
- It’s a complete meal with black beans
- It’s a beautiful dish to share with others
- It’s quick and easy to make
- The dressing is light and very Mexican in flavor
- I love Mexican food, don’t you?
Making this salad ahead of time
Combine all the ingredients in a salad bowl, except for the lettuce. I add the lettuce just before serving so it will remain crisp. Then toss together. Add the lime dressing and stir to coat all the ingredients. Garnish with fresh cilantro leaves or flat-leaf parsley leaves for a fiesta touch.
Chef’s Notes
If you are using fresh corn, put the corn, 2 ears at a time, into a microwave oven. Cook for about 3 1/2 minutes. Then remove from the microwave and allow it to cool for 5 minutes. After cooling, you can cut the bottom of the corn cob off, about 1 1/2 inches from the end. Pull back the husk and silks. Cut kernels from the cob and set aside. Then combine the corn and other salad ingredients in a large bowl. Instead of fresh corn, you could substitute 1 1/2 cups of frozen corn kernels that you have thawed.
Don’t forget the refreshing lime dressing
I love adding this delicious lime vinaigrette to the Mexican Chopped Salad. Did you know that limes are one of the favorite fruits found in authentic Mexican cooking? In Mexico, they are served with nearly every food and sold in even the smallest neighborhood stores. Mexicans use limes in the kitchen but also as a home remedy for many illnesses. One Mexican cure is for chest congestion. Blend half an onion with a couple of limes (including the peels), along with some honey. Limes are also recommended to improve your digestion, which is why they are served with almost every meal in Mexico.
Mexican Chopped Salad
Ingredients
- 1 medium head red Romaine lettuce
- 1 medium diced red bell pepper
- 1/2 medium diced red onion
- 1/2 medium diced jicama (opt.)
- 1 medium diced zucchini
- 4 medium diced tomatos
- 4 ears fresh corn
- 1 1/2 cups black beans, drained and rinsed
- 1/2 cup finely chopped cilantro or flat-leaf parsley
Lime Vinaigrette
- 1/4 cup lime juice
- 2 tbsp lemon juice
- 2 tbsp vegetable broth
- 1/2 tsp salt or salt substitute
- 1/2-1 tsp dried basil
Instructions
- Add all the salad ingredients in a large bowl; toss and set aside. If making the salad ahead of time, combine all the salad ingredients, except for the lettuce. Add the lettuce just before serving.
- Toss salad ingredients til well mixed. Add the lime vinaigrette and stir. Be sure to coat all the ingredients.
- Garnish, if desired, with fresh cilantro leaves or flat-leaf parsley leaves.
Make Lime Vinaigrette
- To make the lime vinaigrette, whisk together all ingredients.
- Refrigerate the vinaigrette until ready to serve.
- Add the vinaigrette to the salad just before serving.
