Mexicana Chopped Salad

Mexicana Chopped Salad

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"Black beans, avocados, cherry tomatoes, bell pepper, and red onions are tossed with shredded Mexican-style cheese in a cumin-scented vinaigrette dressing."
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10 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.




  • Special Extra: Add 1 cup thawed frozen corn and 2 Tbsp. chopped fresh cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.


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I usually don't make recipes without reviews, but this one sounded perfect for a gathering we were attending today. Everyone loved it and I will definitely be making this again!

Well, this was really good, but I did change a few things. I didn't use bottled dressing, because I don't usually. I made a vinaigrette with olive oil, sherry vinegar, the cumin called for in t...

Just saw footnote about corn and cilantro. I think that would have made it better.