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Mexicali Chopped Salad
Mexicali Chopped Salad with Cilantro Lime Vinaigrette
Prep Time
15 mins
Total Time
15 mins

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!

Course: Salad
Cuisine: Mexican
Keyword: chopped salad, Mexicali salad
Servings: 4
Author: Gwynn Galvin
  • 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
  1. Arrange chopped lettuce on serving platter. Top with beans, corn, tomatoes and tortilla chips.
  2. 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.
Recipe Notes

Makes 6 cups tossed.