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5 from 4 votes

Mexican chopped salad

Delicious colorful salad with lot veggies, protein, bursting with spicy, sweet, salty flavors.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 2 serving
Author: Swathi ( Ambujom)


  • For Tortilla strips
  • 3 corn tortillas cut into ¼ inch strips
  • 1 tablespoon olive oil
  • For dressing
  • ¼ cup lime juice
  • 2 tablespoon honey
  • ¼ cup olive oil
  • ¾ teaspoon cumin powder
  • ½ teaspoon salt
  • For salad
  • ½ cup red onion diced in ¼ inch pieces
  • ½ cup lettuce diced in ¼ inch pieces
  • 1 roasted corn about ½ cup
  • ½ cup red bell pepper diced in ¼ inch pieces
  • ½ cup green bell pepper diced in ¼ inch pieces
  • ½ cup canned black beans drained washed
  • ½ cup jicama diced in ¼ inch pieces
  • ¼ cup LA MORENA® whole Jalapenos diced in ¼ inch pieces
  • 2 tablespoon grated cojita cheese


  • For the dressing, combine lime juice, oil, honey, cumin and salt. And mix well by stirring continuously with a small whisk. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F.
  • Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  • Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  • Bake for 6 minutes, stirring every 3 minutes, or until light golden brown and crisp. Set aside to cool.
  • For salad
  • First roast the corn in a gas stove directly or in the oven and remove the kernels and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves.
  • Serve with tortilla strips and cojita cheese on the top of bowl.
  • Enjoy.
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