Mexican Chopped Salad with a Citrus Vinaigrette
I saw this Mexican chopped salad with a citrus vinaigrette recipe on Better Recipes and couldn’t wait to make it. I loved the flavor of the vinaigrette and the crunch of all the veggies in the salad. It was refreshing, healthy, and super delicious. We all enjoyed it and thought it paired nicely with a spicy roasted chicken and some garlic rice.
Mexican Chopped Salad with a Citrus Vinaigrette
Vinaigrette:
- ½ tsp cumin
- ½ tsp coriander
- Dash cayenne pepper
- 1 clove of garlic, minced
- 2 tbsp fresh orange juice
- ¼ tsp orange zest
- 2 tbsp fresh lime juice
- ¼ tsp finely grated lime zest
- ½ tbsp agave syrup or honey
- 2½ tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
Salad:
- 1 cup grape tomatoes, halved
- 2 green onions, chopped
- ½ can black beans, rinsed and drained
- 1 avocado, diced
- 1 small orange bell pepper, diced
- 1 cup pre-cooked, frozen edamame, thawed
- 1 cup frozen corn, thawed
- 1 cup of romaine lettuce, chopped finely
Garnishes:
- Cotija cheese, crumbled
- 3 tbsp fresh cilantro, chopped
How to Make a Mexican Chopped Salad with a Citrus Vinaigrette
Prepare the vinaigrette by combining the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with a lid, and shake well. Set aside.
Prepare the salad by chopping the tomatoes, green onions, avocado, bell pepper, and romaine lettuce.
Drain and rinse the black beans, and thaw the frozen corn and edamame.
Place the chopped romaine lettuce in the bottom of a dish.
Arrange the remaining salad ingredients on top of the lettuce in rows.
To serve, drizzle some of the well-shaken vinaigrette over the salad to taste, toss to coat evenly.
Sprinkle the top with cheese and cilantro. Serve and enjoy.
Equipment
- Small Glass Jar with Lid
Ingredients
Vinaigrette:
- ½ tsp cumin
- ½ tsp coriander
- Dash cayenne pepper to taste
- 1 clove of garlic minced
- 2 tbsp fresh orange juice
- ¼ tsp orange zest
- 2 tbsp fresh lime juice
- ¼ tsp finely grated lime zest
- ½ tbsp agave syrup or honey
- 2½ tbsp olive oil
- Sea Salt and Freshly cracked Pepper to taste
Salad:
- 1 cup grape tomatoes halved
- 2 green onions chopped
- ½ can black beans rinsed and drained
- 1 avocado diced
- 1 small orange bell pepper diced
- 1 cup pre-cooked edamame
- 1 cup corn frozen (thawed)
- 1 cup of romaine lettuce chopped finely
Garnishes:
- Cotija cheese crumbled
- 3 tbsp fresh cilantro chopped
Instructions
- Prepare the vinaigrette by combining the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with a lid, and shake well. Set aside.
- Prepare the salad by chopping the tomatoes, green onions, avocado, bell pepper, and romaine lettuce.
- Drain and rinse the black beans, and thaw the frozen corn and edamame.
- Place the chopped romaine lettuce in the bottom of a dish.
- Arrange the remaining salad ingredients on top of the lettuce in rows.
- To serve, drizzle some of the well-shaken vinaigrette over the salad to taste, toss to coat evenly.Â
- Sprinkle the top with cheese and cilantro. Serve and enjoy.
Funny you should post this.. I just recently had a Stetson Chopped Salad from a restaurant out here.. very similar to this… I think I dreamed about for two weeks after.. lol.. it was so good!!! (http://www.tastebook.com/recipes/821399-Stetson-Chopped-Salad) You could get it with avocado, chicken, or smoked salmon…
I love how you arranged it. I am much too lazy to make my food look that good!
This salad looks so fresh and tasty!
Lovely simple idea.
Almost like a cobb salad minus the meat and eggs. Looks really good.
I love the arrangement of cobb salads and this is a fresh twist on the traditional cobb salad. This is definitely a recipe I will try. Thanks!
I love this take on a chopped salad, which can get a little boring with only the usual suspects in it!
YUM! I have been going salad crazy of late … always looking for another take!
It makes me so happy to see that you used edamame in this salad, I can’t get enough. Looks so fresh!
This is my kind of salad, Pam. Looks so fresh and tasty.
I wish you a wonderful weekend!
Angie
Hi Pam,
What a great and colourful salad.
Cheers,
Lia.
Great salad! I love how the ingredients are arranged in rows. So pretty! And the flavors in the dressing sound wonderful!
This looks so great- almost like a salad version of 7 layer dip, but with way healthier layers!
What a lovely salad! Yum! Enjoy the rest of your weekend Pam!
Just found your blog..printing recipes like crazy! I love food pics and love recipes that show the beautiful colors of our food. We live in a great country. Thanks for your inspirations . I’m off to the kitchen..
edamame–great touch! this is a salad i could enjoy every day.
The vinaigrette sounds amazing. Love this salad.
that vinaigrette sounds so good!
I eat a lot of salads so I’m always looking for new ways to jazz em up–if that’s possible. LOL
The edamame throws me but I think I ‘d like this. Can I throw some grilled spicy chicken in there?
I’ve been making this salad for a couple of years. We love it. I’m wondering if you have nutritional info (especially protein/carbs/fat/fiber) since I’m now on a low carb diet. Thanks in advance!
Eileen,
I’m so happy that you’ve enjoyed this salad for a couple of years!!! Thank you for taking the time to let me know.
I don’t provide nutritional information but below is a link to a nutrition calculator that can help you find out the nutritional value for recipes.
https://whisk.com/recipe-nutrition-calculator/
-Pam
Here is the nutrition calculations and info I was able to find:
The Mexican Chopped Salad with a Citrus Vinaigrette is a nutritious option, providing a balanced mix of macronutrients and essential vitamins and minerals. Each serving contains 348.06 kcal, with a significant portion of the calories coming from fats (20.8 g, 31.99% DV) mainly due to ingredients like olive oil and avocado. Carbohydrates are present at 33.58 g per serving (11.2% DV), with a low amount of sugars (4.23 g, 4.69% DV) and no added sugars. The salad is rich in fiber, offering 11.03 g per serving (44.16% DV), which aids in digestion. Protein content is moderate at 11.8 g per serving (23.59% DV), contributed by edamame, black beans, and Cotija cheese. Sodium levels are relatively low at 357.69 mg per serving (15.55% DV), making it a heart-friendly choice. The salad also provides a good amount of vitamins and minerals, including Vitamin C (46.86 mg, 56.79% DV), Calcium (137.83 mg, 13.78% DV), Iron (3.29 mg, 18.27% DV), and Potassium (911.62 mg, 26.05% DV). Potential allergens in this recipe include dairy (Cotija cheese) and soy (edamame). Ensure these allergens are considered for those with dietary restrictions. Overall, this salad is a nutrient-dense, flavorful option suitable for a balanced diet.
Source: https://recipecalorieanalyzer.com/
Jake,
Thanks!
-Pam
I’m about to make this but notice there is no vinegar in the vinaigrette dressing recipe. Is that common?
Diana,
For this recipe, the acid comes from the lime and orange juice, but feel free to add some vinegar if you’d prefer.
-Pam