Mexican Chopped Salad is a fresh, colorful mix of crisp romaine lettuce, black beans, corn, avocado, radishes, and cilantro, tossed with a zesty taco ranch dressing. Serve as a light main dish or as a side with Spinach Enchiladas, quesadillas, or Rice and Bean Burritos.

A vibrant Mexican chopped salad with romaine lettuce, black beans, corn, avocado, radishes, cherry tomatoes, and cilantro is served in a white bowl. A bowl of tomatoes appears in the background.

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Easy Mexican Salad Recipe

This is the kind of salad that works as a side dish but is also hearty enough to stand on its own. The lettuce is chopped small, the beans and corn are rinsed and ready, and the avocado and radishes are added right before serving to keep them fresh. A quick toss with taco ranch dressing is all it takes to bring the flavors together; alternatively, you can serve the dressing on the side if everyone prefers to add their own.

As a home cook focused on vegetarian and plant-based recipes, I look for meals that come together quickly and don’t require overly complicated ingredients. Chopping the vegetables into small pieces ensures they mix evenly with minimal effort, and using canned black beans and corn reduces prep time without sacrificing flavor.

A fresh Mexican chopped salad featuring romaine lettuce, black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro, all served in a white bowl.

Ingredients for Mexican Chopped Salad

You will need the following:

Romaine Lettuce – Crisp and sturdy, perfect for chopping into small, bite-size pieces. Iceberg lettuce also works well.
Black Beans – Adds protein and heartiness. A quick rinse and they’re ready to go. Pinto beans are also a good option.
Corn – Sweet and slightly crisp. Canned or cooked fresh corn kernels both work well here.
Cherry Tomatoes – Juicy and colorful. Chop them smaller so they mix in easily.
Avocado – Chunks of creamy avocado pair nicely with the crunchier vegetables.
Radishes – Sliced thin and quartered for a little pop of peppery crunch.
Fresh Cilantro – A classic ingredient in Mexican cooking, chopped and added for a fresh, bright finish.
Taco Ranch Dressing – This creamy, zesty Mexican salad dressing ties everything together. Serve tossed in or on the side.

Optional Add-Ins

Add a little more texture or heat with a few extra toppings:

Cheese – Shredded cheddar, pepper jack, or crumbled cotija
Peppers – Sliced jalapeño for spice or chopped bell peppers for sweetness
Red Onion – Thinly sliced for sharpness
Tortilla Chips – Lightly crushed over the top for extra crunch

How to Make Mexican Chopped Salad

STEP ONE: Toss the salad. In a large bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, avocado, radishes, and cilantro.

STEP TWO: Add the dressing. Drizzle with taco ranch dressing and gently toss to coat. Alternatively, serve the dressing on the side so everyone can add as much or as little as they like.

STEP THREE: Serve immediately. Once dressed, the salad is best enjoyed right away while the lettuce remains crisp and the avocado fresh.

How to Make It Vegan

Mexican Chopped Salad is easy to make vegan. Use plant-based ingredients for the taco ranch dressing, and skip or substitute a dairy-free cheese for the optional toppings. The rest of the ingredients are already naturally vegan.

Storage

This salad is best served fresh. For meal prep, chop the vegetables and store them in separate containers. Toss everything together just before serving to keep the textures fresh and vibrant.

More Fresh Salad Recipes

A fresh Mexican chopped salad with romaine lettuce, cherry tomatoes, black beans, corn, avocado chunks, diced onions, and cilantro served in a white bowl.

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Mexican Chopped Salad

Fresh and colorful Mexican chopped salad with romaine lettuce, black beans, corn, avocado, radishes, and taco ranch dressing. Serve as a side or a light main dish.

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Course: Main Course, Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: CInco de Mayo, healthy, Mexican, pasta salad, quick and easy, vegan, vegetarian

Prep Time: 15

Total Time: 10

Servings:

Calories: 273kcal

Author: Holly Gray

Ingredients

6 cups romaine lettuce chopped
1 15-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
1 cup cherry tomatoes chopped
1 avocado cubed
4 radishes sliced and quartered
1/4 cup cilantro chopped
1 recipe Taco Ranch Dressing

Instructions

In a large bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, avocado, radishes, and cilantro.
Drizzle with taco ranch dressing and gently toss to coat. Alternatively, serve the dressing on the side so everyone can add as much or as little as they like.
Once dressed, the salad is best enjoyed right away while the lettuce remains crisp and the avocado fresh.

Nutrition

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