Mexican Chopped Salad with Cilantro-Line Vinaigrette

This yummy salad is a great option for those who need something easy for lunch or dinner or could be a great and healthy side dish. It is easy to prepare and can be prepped the night before, just put the dressing in a different container than the rest of the ingredients.

Yield: 6 servings

Prep time: 20 min

Total time: 20 min


  • 2-3 medium romaine hearts, chopped
  • 1 can black beans, rinsed and drained
  • ½ to 1 cup frozen corn, thawed,
  • 1 cup chopped tomatoes, or halved cherry tomatoes
  • ½ to 1 cup peeled and chopped or sliced jicama
  • 1 cup chopped cucumbers
  • ½ cup shopped fresh cilantro
  • 1 cup Monterey jack cheese
  • Option: diced avocados

Vinaigrette Ingredients

  • 1/3 cup olive oil
  • ¼ cup freshly squeezed lime juice
  • 4 tablespoons red wine vinegar
  • 2 to 3 tablespoons honey
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. In a large bowl, toss together the salad ingredients
  2. Combine all the dressing ingredients together in a jar or blender and shake or blend until combined. Add additional salt and pepper, if needed for taste
  3. Pour the dressing on the salad or serve on the side

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s