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Mexican Chopped Salad


Mexican Chopped Salad

It's fresh, tasty, & healthy - what more could you want in a lunch or dinner?!


Servings: 6
Prep Time: 25 minutes

  • 1 head romaine lettuce , chopped
  • 2 ears corn (raw), kernels cut from cob
  • 4 mini orange peppers (or 1 large) , diced
  • 4 roma tomatoes , diced
  • 1 cucumber , peeled and diced
  • 1/2 medium red onion , chopped
  • 2 avocados (ripe but still slightly firm), diced
  • 1 can black beans , drained and rinsed
  • Tortilla strips , optional (recipe here

Lime Cilantro Dressing:

  • 1 cup Plain Greek Yogurt (I used whole)
  • 2 Tbsp mayonnaise (I used full fat)
  • 6 Tbsp milk (more or less as desired)
  • 1/2 cup packed cilantro , very finely chopped
  • 1 clove garlic , minced
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 2 - 3 pinches cayenne pepper
  • Salt and freshly ground black pepper , to taste
  • 2 Tbsp fresh lime juice



  1. Make the salad: Toss all salad ingredients together in a bowl.
  2. Make the Greek Yogurt Cilantro Lime Ranch: Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
  3. Plate salad, then top with tortilla strips and Cilantro Lime Ranch.


  • Wait to drizzle on the salad dressing until you're ready to serve this salad. This salad stores great without the dressing.
  • Recipe Source: Salad portion adapted slightly from The Cafe Sucre Farine, dressing by Cooking Classy