This Mexican Chopped Salad with Honey Lime Dressing is the perfect, light side dish to a heavy Mexican food meal.

Mexican Chopped Salad tossed with Honey Lime Dressing

I find it tough to locate Mexican-style side dishes that aren’t starchy (rice), heavy (beans), or fattening (quesadillas.) Since many Mexican main dishes tend to be starchy, heavy and fattening themselves, it’s refreshing to have something light to serve alongside. A salad is the perfect choice!

Ingredients for Mexican Chopped Salad

What are the ingredients for this Mexican Chopped Salad?

This salad is smack-full of good stuff like black beans, tomato, jicama, corn, radishes, avocado, red bells and reduced-fat feta cheese. You could certainly sub Cotija (Mexican) cheese for the feta if you’d like, but it will be higher in fat. All of these ingredients are combined with chopped Romaine lettuce. 

adding dressing to Mexican Chopped Salad

Honey- Lime Dressing:

This is the wonderful salad dressing that is used for this Mexican Chopped Salad. It’s homemade, and it’s quick and easy to make. Oh, and it’s simple too! You’ll combine freshly squeezed lime juice with olive oil, honey, fresh cilantro, minced garlic and jalapeno. It’s the perfect pairing for a Mexican salad.

tossing Mexican Chopped Salad

This vegetarian salad is tossed with the dressing. The dressing will coat it lightly. It’s packed with flavor and crunch. You won’t miss that there isn’t any meat in it! Though you could always add some chopped steak or chicken, if you’d like to make it a main-dish salad.

Serving of Mexican Chopped Salad

Let me know if you try it. Enjoy!

Here are a few more salad recipes you might like to try:

If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.

4.37 from 11 votes

Mexican Chopped Salad with Honey-Lime Dressing

A great chopped salad with a Mexican twist.
Prep: 20 minutes
Total: 20 minutes
Servings: 4 servings
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Ingredients

SALAD:

  • cups chopped romaine lettuce
  • One 15.5-ounce can black beans, rinsed and drained
  • ¾ cup seeded and chopped tomato
  • ¾ cup peeled and chopped jicama
  • ¾ cup fresh corn kernels (or use canned or frozen)
  • ¾ cup thinly sliced radishes
  • 1 large avocado, diced
  • 1 large red bell pepper, chopped
  • ¼ cup reduced-fat crumbled feta cheese

HONEY- LIME DRESSING:

Instructions 

ASSEMBLE SALAD:

  • Toss all salad ingredients in a large bowl.

PREPARE THE DRESSING:

  • In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Notes

  • WW points are counted as this recipe divided into 4 servings.

Nutrition

Serving: 1serving, Calories: 410kcal, Carbohydrates: 54g, Protein: 15g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 130mg, Potassium: 1042mg, Fiber: 17g, Sugar: 15g, Vitamin A: 4270IU, Vitamin C: 78.7mg, Calcium: 106mg, Iron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.37 from 11 votes (5 ratings without comment)

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12 Comments

  1. Phado says:

    5 stars
    Really good dressing. I recommend doubling it and adding twice as much olive oil!

  2. Jennifer says:

    Silly question: do I need to cook the corn on the cob?

    1. Lori Lange says:

      Not unless you want to!

  3. Shannon says:

    5 stars
    I’ve loved this recipe since I saw it in Self Magazine back in 2004. It is a summer staple, the dressing is simple but takes the salad to the next level! Not sure why you’re claiming it for your own but everyone should try it for sure!

    1. Lori Lange says:

      In the recipe card, I include Self as the source 🙂

  4. Jenny says:

    5 stars
    This was awesome! So refreshing and the perfect flavor profile to go with my Creamy White Chicken Enchiladas! So light and refreshing! Will also serve this as a main dish by adding some grill chicken breast!

  5. Jody Joseph says:

    5 stars
    This recipe looks amazing and it will pair perfectly with my Smokey Chicken Taco Recipe! Thank you for the inspriation

  6. Mary Ellen says:

    5 stars
    Excellent! Light, fresh-tasting dressing and lots of flavour- satusfying.

  7. Chris says:

    5 stars
    I’ve been making this Self Magazine salad for many years – probably started making it 2006! It’s one of my favorites for parties and potlucks.

  8. Kelly Senyei @ Just a Taste says:

    Loving the light and fresh flavors of this side dish! Perfect for summer picnics and backyard barbecues.

  9. Ellen says:

    I just used your dressing on a very simple green salad to go with the carne asada burritos I was making and it was delicious. Thanks for sharing! Now I can use the rest on a steak salad for lunch tomorrow. 😉

  10. alex says:

    This was delicious! We were looking for a quick tasty dinner, and even though we didn’t have the jicama or radishes, we did add some shrimp cooked w/ cayenne & garlic oil, and it made it a full meal instead of just a pre-dinner salad. Delicious as a wrap too!