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Mexican Chopped Salad with Cumin Vinaigrette

Mexican Chopped Salad with Cumin Vinaigrette

Last year I was lucky enough to be invited by Frigidaire, to go to Hollywood with my kids, so we could be a part of an event hosted by Jennifer Garner for Save the Children to kick off their Kids’ (good-for-you) Cooking Academy campaign.  It was a fantastic experience that my whole family enjoyed and still talk about – you can see the pictures from our trip here.  Anyway, while we were there, the kids made a terrific Mexican Chopped Salad with a Cumin Vinaigrette that was so delicious – both of my kids LOVED it.  I recently came across the recipe we were given by Chef Mary Sue Millikan and decided to make it again for dinner.  I adapted it a bit to use what I had on hand and it turned out delicious!  If you like cumin this vinaigrette will make you very happy.  I really loved this salad and vinaigrette combination… it was so good!  I served this chopped salad with the Cilantro-Lime Marinated Flank Steak and it was a terrific meal.

Side Note:  I have been nominated for the Top 25 Foodie Moms for 2012 on Circle of Moms!  Please feel free to vote for me here if you want (no pressure).  Thanks for your support!!!

Mexican Chopped Salad with Cumin Vinaigrette

Place the whole cumin seeds in a dry skillet over medium heat.  Cook, stirring often, until fragrant and toasted, about 3 minutes.  Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.  Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes.  Set aside for flavors to mingle, until ready to use.

Mexican Chopped Salad with Cumin Vinaigrette

Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl.  Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.  Serve immediately.  Enjoy.

Mexican Chopped Salad with Cumin Vinaigrette

 

Mexican Chopped Salad with Cumin Vinaigrette

Mexican Chopped Salad with Cumin Vinaigrette

Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • Cumin Vinaigrette:
  • ½ tbsp cumin seeds toasted
  • 3 tbsp canola oil
  • 1 tbsp olive oil
  • 2 ½ tbsp red wine vinegar
  • ½ tbsp honey
  • Sea salt and freshly cracked pepper to taste
  • Salad:
  • Romaine lettuce finely chopped
  • Several grape tomatoes diced
  • 1 green onion diced
  • ½ small poblano pepper diced
  • 4 small baby bell peppers diced
  • 1 avocado diced
  • ¼ cup garbanzo beans
  • 2 tbsp toasted pepitas
  • ¼ cup of frozen corn thawed
  • 2 tbsp fresh cilantro
  • ¼ cup of tortilla chips crushed
  • Cotija cheese diced

Instructions

  • Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
  • Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly. Serve immediately. Enjoy.
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27 Comments

  1. I love the sound of your dressing and the alad looks very appealing too. I am thinking the dressing might be nice with roast vegetables and quinoa.
    Gave up on circle of mons ages ago, I found it clunky to use. Good luck with the vote. I will go have a look x

  2. I have been anticipating this recipe since you mentioned it, Pam! I am going to a BBQ tomorrow and plan to take a chopped salad- how did you know? 😉 I served your Italian Chopped Salad at a BBQ last month, and it was a huge hit! I wanted to change up the flavors for the party tomorrow, since it’s basically the same crowd. I spent several hours yesterday searching the web for Mexican Chopped Salad recipes. I was going to make up my own recipe based on several recipes that I found, but now I am going to make this salad! Your timing posting this recipe today couldn’t be better for me. Have I ever told you how AWESOME you are? Thanks, Pam! 🙂

  3. Ooops…I was so excited about the salad recipe that I forgot to say I voted for you again, and will vote everyday until the contest deadline! Your blog is the best, Pam!

  4. This sounds delicious Pam and I’m impressed you had all that stuff on hand. I always notice but don’t believe I’ve ever commented that I really like the way you post pics of your ingredients.

  5. this is by far the finest chopped salad ive ever seen–i love that vinaigrette! the ingredients in mexican foods get me every time.

  6. Pam- this salad was AMAZING and huge hit at the BBQ on Saturday! Gorgeous and delicious…thanks for sharing this recipe!

  7. Made the dressing tonight and it was a hit!
    I used black beans instead of garbanzos and substituted sweet peppers for poblano.
    It was so good! Thanks!

  8. Made this salad yesterday and it was delicious. Used one ear of corn instead of the frozen. Remove kernels from cob and cooked them over medium heat (do not use any oil) and toasted until lightly browned. Omitted the garbanzo beans and pepitas. Used cool ranch tortillas chips. Great salad, great flavors.