Mexicana Chopped Salad Recipe -
Mexicana Chopped Salad Recipe
  • READY IN 10 mins

Mexicana Chopped Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Mix dressing and cumin.
  2. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  3. Serve immediately.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Aug 04, 2012

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!

Apr 23, 2013

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 the recipe, garlic powder, onion powder, dried oregano, crushed red chili flakes and salt and pepper. I also did not use the preshredded cheese. I was planning to finish some Monterey Jack, but someone beat me to it, so I used smoked cheddar, and it added a lovely note to the salad. As there is nothing crunchy in the salad, I served it with crisp baked whole wheat pitas, split and cut into wedge, basted with olive oil and sprinkled with seasoned salt and lemon pepper. It was really delicious, and I will definitely use this recipe throughout the summer. Thanks!

Apr 02, 2013

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


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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