Mexican Chopped Salad



Prep Time

10 minutes

Cooking Time

10 minutes


  • 3 corn tortillas, cut into 1/4-inch strips

  • 1 tablespoon olive oil

  • Salt, to taste


  • 1/4 cup lime juice

  • 1/4 cup olive oil

  • 2 tablespoons honey

  • 3/4 teaspoon cumin powder

  • 1/2 teaspoon salt


  • 1/2 cup red onion, diced into 1/4-inch pieces

  • 1/2 cup lettuce, diced into 1/4-inch pieces

  • 1 roasted corn, about 1/2 cup

  • 1/2 cup red bell pepper, diced into 1/4-inch pieces

  • 1/2 cup green bell pepper, diced in 1/4-inch pieces

  • 1/2 cup canned black beans, drained and washed

  • 1/2 cup jicama, diced into 1/4-inch pieces

  • 1/4 cup LA MORENA Whole Jalapenos, diced into 1/4-inch pieces

  • Cilantro leaves, to garnish

  • 2 tablespoons grated cojita cheese

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Recipe courtesy of Zesty South Indian Kitchen!

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1) For the corn tortilla strips, preheat the oven to 400 degrees F. Stack the corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick. Transfer the tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 6 minutes, turning every 3 minutes, or until light golden brown and crisp. Set aside to cool.

1) For the dressing, combine the lime juice, oil, honey, cumin and salt in a small bowl. Whisk well to incorporate. Set aside.

3) For salad, roast the corn on a gas stove directly or in the oven. Slice off the kernels and set aside.

4) Combine the corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and toss to coat all the ingredients. Garnish with cilantro leaves.

5) Serve with the tortilla strips and cojita cheese on the top of bowl.

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