Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados, and cilantro tossed in an easy Mexican Ranch dressing made with mayonnaise, buttermilk, ranch seasoning mix, taco seasoning, lime juice, garlic powder, onion powder, cumin, salt, and pepper. Can make the dressing in advance and refrigerate until ready to serve. The dressing is also delicious as a dip with chips and veggies!

Best Mexican Chopped Salad

I was making dinner last week. We were having my Overnight King Ranch Mac & Cheese and I really wanted a salad to go with it. I realized that I don’t have a Mexican Chopped Salad on the blog, so I whipped one up! It was so good that I had to share it on the blog. Lettuce, corn, black beans, tomatoes, avocados, and cilantro tossed in an easy Mexican Ranch dressing. YUM! I could make a meal out of just this salad.

How to Make Mexican Chopped Salad

This salad is super easy to make with only a few simple ingredients. As I said, the base of the salad is lettuce (romaine or iceberg), black beans, corn, cilantro, tomatoes, and avocados.

The dressing really makes this salad. It is seriously delicious! Mayonnaise, buttermilk, Ranch dressing mix, taco seasoning, lime juice, garlic powder, cumin, onion powder, salt, and pepper. I like to make the dressing a day or two in advance to let the flavors come together. The dressing will keep about 3 weeks in the refrigerator.

What to Serve With Mexican Chopped Salad

This salad is the perfect side to all of your favorite Mexican recipes. We love this with tacos, quesadillas, grilled chicken, fajitas, Mexican pasta dishes. The dressing is also great as a dip with chips and veggies. Here are a few of our favorite recipes from the blog that go great with this salad:

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Taco Sour Cream Rice Bake

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Taco Spaghetti

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Recipe Print Recipe

Mexican Chopped Salad

Author: Plain Chicken

Yield: 4 people

Prep Time 15 mins

Total Time 15 mins

Mexican Chopped Salad – the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados, and cilantro tossed in an easy Mexican Ranch dressing made with mayonnaise, buttermilk, ranch seasoning mix, taco seasoning, lime juice, garlic powder, onion powder, cumin, salt, and pepper. Can make the dressing in advance and refrigerate until ready to serve. The dressing is also delicious as a dip with chips and veggies! #mexican #salad #blackbeans #ranchdressing #dressing

Equipment:

• Chef Knife
• Cutting Board
• Glass Mixing Bowls

Ingredients:

• 1 head of romaine lettuce chopped
• 1 (15-oz) can black beans, drained and rinsed
• 1 (11-oz) can corn, drained
• 1 tomato, chopped
• 1 avocado, diced
• ¼ cup chopped cilantro optional

Dressing

• 1 cup mayonnaise
• ½ cup buttermilk
• 2 Tbsp Ranch dressing mix
• 2 Tbsp taco seasoning
• 2 Tbsp lime juice
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper, to taste

Instructions:

• In a large bowl, toss together romaine lettuce, black beans, corn, tomato, avocado, and cilantro
• In a separate bowl, whisk together mayonnaise, buttermilk, ranch dressing mix, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt, and pepper.
• Pour the desired amount of dressing over salad mixture and toss again.

Notes:

Can use iceberg lettuce in place of romaine.

Can add cheese to salad mixture.

May have leftover dressing. It will keep in the refrigerator about 3 weeks.

Plain Chicken

https://www.plainchicken.com/mexican-chopped-salad/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph