Best 5 Mexican Chopped Salad With Honey Lime Dressing Recipes

In the realm of vibrant and refreshing salads, the Mexican Chopped Salad with Honey-Lime Dressing stands as a culinary masterpiece, a harmonious blend of zesty flavors and textures. This delectable dish boasts a medley of crisp chopped romaine lettuce, sweet grape tomatoes, crunchy cucumbers, tangy red onion, succulent grilled corn, tender black beans, and savory crumbled cotija cheese. The pièce de résistance is the irresistible honey-lime dressing, a symphony of tangy lime juice, sweet honey, aromatic cilantro, and a touch of earthy cumin. This tantalizing salad transports you to the vibrant streets of Mexico, where every bite is a fiesta of flavors. Complementing this main recipe are four additional culinary gems: a zesty Cilantro and Avocado Dressing, a creamy Jalapeño Ranch Dressing, a healthy and flavorful Tomatillo Avocado Dressing, and a refreshing Mango Salsa. With these diverse dressings and salsa, you can customize your salad to suit your taste preferences, creating a unique and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Mexican Chopped Salad with Honey Lime Dressing image

This Mexican Chopped Salad is packed with avocado, black beans, corn, tomatoes, jicama, queso fresco, and the most delicious lime and honey dressing. Easy to make and delicious!

Provided by Kristen McCaffrey

Categories Appetizer Dinner Lunch Salad

Time 15m

Yield 4

Number Of Ingredients 15

Ingredients

6 cups Romaine lettuce
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup mango, chopped
1 cup cherry tomatoes, chopped
1 cup jicama, chopped
1/2 cup corn (fresh, canned, or frozen)
1/2 cup queso fresco
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup lime juice
2 tbsp olive oil
2 tbsp honey
1/2 tsp cumin
Salt and pepper

Steps:

Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
Prep all the ingredients for the salad.
Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

Nutrition Facts : ServingSize 3 cups, Calories 347 cal, Carbohydrate 43 g, Fat 19 g, Protein 10 g, Fiber 12 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 368 mg, Sugar 19 g

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

A great chopped salad with a Mexican twist.

Provided by RecipeGirl.com (Self Magazine)

Categories Salad

Number Of Ingredients 15

Ingredients

2 ½ cups chopped romaine lettuce
One 15.5-ounce can black beans, (rinsed and drained)
3/4 cup seeded and chopped tomato
3/4 cup peeled and chopped jicama
3/4 cup fresh corn kernels ((or use canned or frozen))
3/4 cup thinly sliced radishes
1 large avocado, (diced)
1 large red bell pepper, (chopped)
1/4 cup reduced-fat crumbled feta cheese
1/4 cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1 medium garlic clove, (minced)
1 teaspoon finely chopped fresh jalapeno

Steps:

Toss all salad ingredients in a large bowl.
In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 54 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 130 mg, Fiber 17 g, Sugar 15 g

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad With Honey-Lime Dressing image

I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.

Provided by JeriBinNC

Categories Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, chopped (2 1/2 cups)
1 (15 1/2 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup fresh corn kernels (frozen is ok)
3/4 cup radish, thinly sliced
1/2 ripe avocado, diced
1 red bell pepper, chopped
1/4 cup reduced-fat feta cheese, crumbled
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno pepper, chopped
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey

Steps:

Put all salad ingredients in a bowl and toss lightly.
Mix dressing ingredients well in separate bowl and pour over salad. Toss well.

Nutrition Facts : Calories 366.1, Fat 18.4, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 44.8, Fiber 13.5, Sugar 14.7, Protein 10.5

MEXICAN SALAD WITH HONEY LIME DRESSING

Mexican Salad With Honey Lime Dressing image

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

Provided by MathMom.calif

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
3/4 cup green onion, chopped
1/2 ripe avocado, peeled and diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1/4 cup fresh lime juice
2 tablespoons olive oil (original recipe called for 1/4 cup)
2 tablespoons honey

Steps:

Mix the dressing ingredients together in a bowl and set aside.
Toss all the salad ingredients together in a large bowl.
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Tips:

Use a sharp knife to chop the vegetables for a clean, even cut.
For a more flavorful salad, try roasting the corn and black beans before adding them to the salad.
If you don't have any fresh cilantro, you can use dried cilantro instead. Just use about 1/4 of the amount called for in the recipe.
The honey-lime dressing is the perfect complement to this salad. Be sure to whisk it well before pouring it over the salad.
This salad is best served immediately, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This Mexican Chopped Salad with Honey-Lime Dressing is a healthy, flavorful, and easy-to-make salad that is perfect for any occasion. It is packed with fresh vegetables, corn, black beans, and a delicious honey-lime dressing. This salad is sure to be a hit at your next party or potluck.