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This Mexican chopped salad recipe is a full-on color parade in a bowl-juicy tomatoes, sweet corn kernels, creamy avocado, and just the right kick from jalapeño. Tossed in a honey lime vinaigrette that's equal parts tangy and sweet, it balances smoky cumin, fresh cilantro, and queso fresco for authentic Mexican flavors without fuss. Easy enough for a weeknight, but bold enough to steal the show at a potluck, this salad is a complete meal or the perfect side dish.
The Gist
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 8
- Skill Level: Easy
- Dietary Notes: Gluten-Free, Vegetarian
Why You'll Love It
- Fresh, crisp vegetables and creamy avocado in every bite.
- A quick homemade honey lime dressing-no bottled stuff needed.
- Naturally gluten-free and vegetarian.
- Perfect make-ahead side for tacos, fajitas, or summer cookouts.
Kitchen Equipment
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Buy Now → Let's Put it all Together
Make the Dressing
In a jar with a tight lid, combine lime juice, zest, honey, cumin, onion powder, chili powder, garlic, olive oil, salt, and black pepper. Shake until smooth.
Assemble the Salad
In a large bowl, combine avocados, jalapeño, red onion, bell pepper, cucumbers, tomatoes, corn, black beans, half the cheese, and cilantro. Toss gently.
Dress and Serve
Right before serving, drizzle dressing over salad and toss to coat. Sprinkle with remaining queso fresco and tortilla strips, if desired.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Chef's Tips for Mexican Chopped Salad
- Use fresh corn if possible. It's sweeter and crunchier than frozen or canned.
- Add avocado last. Keeps it from browning before serving.
- Make the dressing ahead. It tastes even better after resting overnight.
- Don't skip the cilantro. Fresh herbs make the flavors pop.
What to Serve It With
- Easy Baja Style Fried Fish Tacos
- White Chicken Enchiladas with Creamy Salsa Verde
- Tex-Mex Beef Enchiladas
- Shredded Beef Tacos with Avocado and Lime
FAQs
Can I make this salad ahead?
Yes-just keep the avocado and dressing separate until serving.
What cheese can I use instead of queso fresco?
Cotija, feta, or even shredded Mexican blend cheese works well.
Can I make it vegan?
Swap honey for agave and use dairy-free cheese or skip the cheese entirely.
Is it spicy?
Only lightly-remove jalapeño seeds for less heat.
Leftovers & Storage
Store salad and dressing separately in airtight containers. Salad (without avocado) lasts up to 2 days in the fridge. Dressing keeps up to a week. Add avocado fresh before serving to avoid browning.
Stick Around for Seconds!
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Tried It?
Did you whip up this Mexican chopped salad? I'd love to hear how it went-drop a comment below or tag me on social media with #jennifercooks.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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Buy Now → More Fresh Bowls of Crunch to Liven Up Your Table
Here's a little round-up to keep your forks busy and your salad bowls clattering. Think crisp veggies, bright dressings, and that just-right crunch-fresh bowls of goodness that play nice with weeknights and potlucks alike.
Easy Fresh Garden Salad - A crunchy mix of cucumbers, carrots, peppers, dill, and olives tossed for maximum snap and sparkle. Serve with creamy ranch dressing or your favorite.
Viral Italian Grinder Chopped Salad - All the flavors of your favorite Italian sub-salami, pepperoni, provolone-reimagined as a hearty, shareable chopped salad.
Easy Fresh Tomato Salad with Aged Balsamic - Juicy tomatoes, fresh herbs, good olive oil, and a splash of balsamic for a simple, summer-bright side.
Thai Cucumber Apple Salad - Cool cucumbers, crisp apple, herbs, and peanuts with a tangy-sweet dressing that wakes up any plate.
Grilled Corn Salad with Fresh Lime Dressing - Charred corn, garden veg, and herbs in a zesty lime dressing-smoky, bright, and cookout-ready. I love to scoop it up with salty tortilla chips and eat it as a dip too!
Classic Homemade Caesar Salad - Crisp romaine with a rich, tangy dressing (anchovy and Parm included) that nails the steakhouse vibe at home.
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Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Easy Mexican Chopped Salad with Honey Lime Vinaigrette
Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 2 tablespoons honey
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 clove garlic finely minced
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
For the Salad:
- 2 ripe Hass avocados diced
- 1 fresh jalapeño seeded and finely diced
- ½ medium red onion finely diced
- 1 orange bell pepper seeded and finely diced
- 1 English cucumber small diced
- 4 medium medium tomatoes seeded and diced into ¼-inch pieces
- 4 ears corn kernels cut off the cob
- 1 (15.5-ounce) can black beans, drained and rinsed
- ½ cup finely chopped cilantro
- 1 (14.5-ounce) package queso fresco crumbled
- 1 (3.5-ounce) package tortilla strips (optional, for garnish)
Instructions
Make the Dressing
- In a jar with a tight-fitting lid, combine lime juice, lime zest, honey, cumin, onion powder, chili powder, minced garlic, olive oil, salt, and black pepper.¼ cup fresh lime juice, 1 tablespoon lime zest, 2 tablespoons honey, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon chili powder, 1 clove garlic, 4 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Shake vigorously until well combined.
Assemble the Salad
- In a large bowl, combine, avocados, jalapeño, red onion, bell pepper, cucumbers, tomatoes, corn, black beans, ½ of the cheese, and cilantro.2 ripe Hass avocados, 1 fresh jalapeño, ½ medium red onion, 1 orange bell pepper, 1 English cucumber, 4 medium medium tomatoes, 4 ears corn, 1 (15.5-ounce) can black beans, drained and rinsed, ½ cup finely chopped cilantro, 1 (14.5-ounce) package queso fresco
- Toss gently to mix.
Dress and Serve
- When ready to serve, drizzle the dressing over the salad and toss until evenly coated.
- Top with remaining crumbled queso fresco and tortilla strips, if using.1 (3.5-ounce) package tortilla strips
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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