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Mexican Chopped Salad

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A vibrant Mexican chopped salad packed with fresh ingredients and bold flavors, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn kernels (canned or cooked fresh/frozen)
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Gather all of the ingredients and prepare your work area.
  2. Wash the romaine lettuce thoroughly under cool water and pat it dry with a clean towel.
  3. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.
  4. Rinse the cherry tomatoes under cool water and slice them in half.
  5. Add the halved cherry tomatoes to the bowl with the chopped romaine lettuce.
  6. Wash the cucumber and peel if desired.
  7. Dice the cucumber into small pieces and add it to the salad bowl.
  8. Peel and slice the red onion thinly, then add the slices to the bowl.
  9. Wash the cilantro under cool water, remove any tough stems, and chop it finely.
  10. Sprinkle the chopped cilantro into the salad bowl.
  11. Open the can of black beans, pour them into a strainer, and rinse them under cold water.
  12. Add the drained black beans to the bowl with the other vegetables.
  13. Drain the corn kernels if using canned corn, or cook fresh or frozen corn if preferred.
  14. Add the corn kernels to the salad bowl.
  15. Crumble the feta cheese and sprinkle it over the salad.
  16. In a small bowl, whisk together the olive oil and lime juice until combined.
  17. Add the chili powder, cumin, salt, and black pepper to the olive oil-lime mixture and stir well.
  18. Pour the dressing over the salad and toss gently to combine all of the ingredients evenly.
  19. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
  20. Serve immediately or chill in the refrigerator for about 15 minutes before serving for a cooler, more refreshing taste.

Notes

This salad is best enjoyed fresh but can last for up to 2 days in the refrigerator. For added crunch, throw in some crushed tortilla chips just before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/mexican-chopped-salad-recipe/

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