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!
Mexicali Chopped Salad Recipe
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!
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!
Ingredients you will need to make this recipe
- romaine lettuce
- black beans
- corn kernels
- grape tomatoes
- tortilla chips
- olive oil
- red wine vinegar
- kosher salt
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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!
- 4 cups chopped romaine lettuce
- 1 can (10.5 oz.) 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 Tbs. lime juice
- 1 Tbs. red wine vinegar
- 1 tsp. lime zest
- 1/2 tsp. sugar
- 1/4 tsp. kosher salt
- 1 scallion, chopped
- 2 Tbs. chopped cilantro
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.
Makes 6 cups tossed.