Mexican Chopped Salad with Cilantro Lime Vinaigrette

I tend to gravitate to people who are honest, laugh at my jokes, and willingly share recipes. That last one is kind of a deal breaker. You might have all the attributes of longterm BFF, but if you hoard recipes, I’m out of there. Sharing is caring.

My friend, Hollie, known for her food (hint: this Russian Cream recipe), is a recipe giver. I love her for more reasons than that, but it’s pretty high up there. This Mexican chopped salad is hers, and it is phenomenally delicious. In fact, I believe she made it a couple months ago to feed a crowd of 100 and it was raved about for weeks. Simple as can be, it has quickly become one of my favorite salads and is one of those endearingly versatile salads that can easily be served as a side dish (alongside these Smothered Sweet Pork Burritos perhaps?) or transitioned into a main dish with a simple addition of grilled chicken (would be so tasty with a side of cornbread also; yum).

One of the ingredients that makes this salad stellar, special, and a little crunchy is the jicama. Don’t be scared if you’ve never used it. Here’s a great starter guide for all things jicama. I promise, it’s easy to work with, widely available, and adds a yummy texture and flavor. You might find yourself wanting to snack on it forever more. Mmmm, I love jicama. And I love this salad. Thanks, Hollie!

Mexican Chopped Salad with Cilantro Lime Vinaigrette

 

Mexican Chopped Salad with Cilantro-Lime Vinaigrette

Yield: Serves 6

Mexican Chopped Salad with Cilantro-Lime Vinaigrette

This makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style).

The ingredients for the salad (and really the dressing, too) are versatile. Play around with them to suit your tastes!

Ingredients

    Salad:
  • 2-3 medium romaine hearts, chopped
  • 1 can black beans, rinsed and drained
  • 1/2 to 1 cup frozen corn, thawed (or fresh corn kernels)
  • 1 cup chopped tomatoes or halved cherry tomatoes
  • 1/2 to 1 cup peeled and chopped or sliced jicama
  • 1 cup chopped cucumbers
  • 1/2 cup chopped fresh cilantro
  • 1 cup cubed cheddar or Monterey Jack cheese
  • Diced avocados (optional)
  • Vinaigrette:
  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 4 tablespoons red wine vinegar
  • 2 to 3 tablespoons honey
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. In a large bowl, toss together all the salad ingredients.
  2. Combine all the dressing ingredients together in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
  3. Pour the dressing over the salad to taste or serve on the side.
http://www.melskitchencafe.com/mexican-chopped-salad-with-cilantro-lime-vinaigrette/

Recipe Source: adapted slightly from my friend Hollie S.

27 Responses to Mexican Chopped Salad with Cilantro Lime Vinaigrette

  1. Paige says:

    Yum! This is totally my kind of salad! It looks delicious!

    Paige
    http://thehappyflammily.com

  2. Alyssa says:

    Maybe an odd question, but your dressing in the pictures looks almost creamy and white, but I don’t see any milk/mayo in the recipe.. Did you add anything to yours in the pictures?

    • Mel says:

      No, there’s nothing creamy in the dressing – I think just blending it up really well emulsifies the oil so that it looks more opaque, if that makes sense.

  3. Emily says:

    Yummo! Cant wait to try the dressing!

  4. Bridgette O'Malley says:

    this is an adaptation of a recipe that is on the Epicurious site…..

    MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
    SELF JULY 2003
    4/4 fork user rating
    REVIEWS (219)
    93%
    MAKE IT AGAIN
    Tortillas aren’t the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

    It is a great salad…The dressing is wonderful.

  5. YUM! This looks amazing. I like your idea of adding grilled chicken to it. What a great lunch or dinner idea. Kudos to Hollie!

  6. Laurel says:

    I love jicama. I used to think it was gross, then I got one in my bountiful basket and my friend said, you have to give it another try before you say anything. So I did and she was right, it is so yummy! I’m excited to try this!! Salad is my favorite. Are you going to post the new presentation with the other one? I would love it. You’re so awesome! So excited to teach the girls your material!!

  7. Sheree says:

    Do you think it would be okay to sub apple cider vinegar?

    • Mel says:

      Certainly worth a try, Sheree!

      • Sheree L says:

        OK, the apple cider vinegar worked great! I also added a teaspoon of Penzey’s medium hot chili powder to the dressing for a little extra flavor & heat. Also, since I needed the dressing to last longer than a couple of days, I omitted the cilantro & just added extra to the salad. Thank you!

  8. Karina says:

    This salad looks delicious! I haven’t tried jicama in salads before, but when I was a kid we would smother it in chilli powder and lime and eat it at school! I would love to try it in this salad!

  9. Hollie says:

    Mel, you’re the best dang cook I know. You save my bacon weekly, if not daily with your fabulous recipes.

  10. We’ve never tried jicama before but it sounds promising! I guess we could start by making this salad!

  11. Cindy says:

    This looks like a great twist to our almost weekly mexican salads. I love how versatile mexican food is, you just can’t go wrong.

  12. Katie says:

    We had this for dinner tonight with diced chicken and it was great! I made Pao de queijo as well and it was a great dinner. Thanks!

  13. Linda says:

    This salad was a hit at a Mexican Fiesta potluck last night! Super great timing of your post! How did you know I needed a fresh idea and also love jicama. Thanks Mel!

  14. Jane says:

    I had a friend who is a world traveler come to dinner. I served this salad and made it almost exactly as written (I subbed Apple Cider Vinegar for the Red Wine Vinegar). It was a hit. This is definitely a keeper. Fantastic recipe I will make again and again. The jicama gave it it a great crunch. I usually eat it with Hummus but it’s perfect in this salad. Thanks again for a winner recipe. Mel, you’re the best!!!

  15. Cathy says:

    I made this salad with slow cooker chicken taco meat and used as a topping in flour tortillas. delicious!

  16. Kim says:

    This salad is awesome…especially the dressing. I didn’t have Red Vinegar so I used Apple Cider Vinegar and I didn’t have quite enough limes so I finished it off with lemons.

    I also used spinach instead of romaine and layered everything in a mason jar for my lunch.

    Very pretty and delicious! Thanks Mel.

  17. Kasey says:

    Made this tonight and we LOVED it! Question…how could I add a little heat to this dressing?

  18. elisabeth says:

    Made this salad tonight for dinner with chicken breast!! It is so excellent!! The honey lime dressing takes the whole thing up a notch. Thank you Mel!! You’re the best of the best:)

  19. Lori says:

    Is this gluten free?

  20. Amy Cameron says:

    I made this yesterday and it was a huge hit! A few notes:
    1. It’s a very large salad. Either halve it or start with your biggest bowl.
    2. Smaller pieces of romaine are better. Many of the toppings are small and may end up in the bottom of the bowl otherwise.
    3. Consider how you layer the toppings. I added them in order, covering up the colorful tomatoes and corn with the relatively colorless cucumber and jicama.

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