Mexicali Chopped Salad with Cilantro Lime Vinaigrette is bursting with fresh vegetables and lightly coated in a delightful tangy homemade vinaigrette. Our south of the border salad can be a side dish or become a meal when topped with cooked chicken, shrimp or beef!
Whether you're looking for a Meatless Monday main dish or a fabulously delicious salad to serve alongside your dinner, Mexicali Chopped Salad with Cilantro Lime Vinaigrette is your answer!
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Mexican Chopped Salad Recipe
Filled with vegetables, and beans for protein, and dressed in a delightful vinaigrette, our Mexicali salad will satisfy both your tummy and your taste buds.
The crunch of the spicy nacho tortilla chips gives an added texture and lots of flavor to this recipe.
Add corn, tomatoes and lettuce and toss with our homemade Cilantro Lime Vinaigrette and everyone will be happy!
Make it a meal and top with cooked chicken for a Mexicali chicken salad.
Or if you prefer, top with shrimp or beef and it becomes a meal for any day of the week!
Have you checked out my Ultimate Guide To Making Homemade Salad Dressings? Making a Homemade Salad Dressing is so easy and takes just minutes. Made with simple real food ingredients, your salad dressing from scratch is not just better than store bought, it’s better for you and oh so delicious too!
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Swirls of Flavor Recipe Tips
- Add the vinaigrette just before serving so the salad doesn’t become soggy
- Top with cooked chicken, beef or seafood for a main dish salad
- Add taco seasoning to the vinaigrette
Substitutions
- Substitute your favorite salad greens for the romaine lettuce
- Cut fresh corn kernels off the husk and use the fresh corn in place of the canned corn
Storage
- You can assemble this salad ahead and refrigerate in an airtight container.
- Store the salad dressing in a separate airtight container.
- Salad and vinaigrette will stay fresh for 2-3 days in the refrigerator.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients
Ingredients for a southwest chopped salad
- romaine lettuce
- black beans
- corn kernels
- grape tomatoes
- tortilla chips
- olive oil
- lime
- red wine vinegar
- sugar
- kosher salt
- scallion
- cilantro
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Mexicali Chopped Salad with Cilantro Lime Vinaigrette
and lightly coated in a delightful tangy homemade vinaigrette. Our south
of the border salad can be a side dish or become a meal when topped with
cooked chicken, shrimp or beef!
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 cups chopped romaine lettuce
- 1 can (10.5 ounces) black beans, rinsed and drained
- 1 can corn kernels, drained
- 1 cup grape tomatoes, halved lengthwise
- 1 cup crushed spicy nacho tortilla chips
- 1/3 cup olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 scallion, chopped
- 2 Tablespoons chopped cilantro
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Instructions
- Arrange chopped lettuce on serving platter. Top with beans, corn, tomatoes and tortilla chips.
- In small bowl whisk olive oil, lime juice, vinegar, lime zest, sugar and kosher salt together until blended. Stir in chopped scallion and cilantro. Serve with chopped salad.
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