Vegan Mexican Chopped Salad

Why You’ll Love This Recipe

This Vegan Mexican Chopped Salad is a colorful, nutrient-packed bowl of goodness. The combination of fresh, crunchy vegetables, hearty black beans, and corn creates a well-rounded meal that’s both filling and satisfying. The lime dressing adds a tangy kick, while the cilantro and avocado bring a creamy finish. Whether you’re vegan, vegetarian, or simply looking to enjoy a lighter, more vibrant meal, this salad offers all the flavors you crave from Mexican cuisine in a healthy, plant-based way. Plus, it’s incredibly versatile—you can adjust the ingredients based on your preferences!

Ingredients

For the Salad:

• 2 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup corn kernels (fresh, frozen, or canned)

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, thinly sliced

• 1 can black beans, drained and rinsed

• 1/2 cup fresh cilantro, chopped

• 1 avocado, diced

• 1/4 cup tortilla strips or crushed tortilla chips (optional for crunch)

For the Dressing:

• 2 tbsp olive oil

• 2 tbsp lime juice (fresh)

• 1 tbsp apple cider vinegar

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salad Ingredients: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, corn, red bell pepper, red onion, black beans, and cilantro. Toss gently to combine.

2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed (more lime juice for tanginess, more chili powder for heat).

3. Assemble the Salad: Drizzle the dressing over the salad and toss to coat evenly.

4. Add Avocado and Toppings: Gently fold in the diced avocado and sprinkle tortilla strips or crushed tortilla chips on top for a bit of crunch.

5. Serve: Serve immediately for the freshest taste, or chill for 10-15 minutes in the fridge to let the flavors meld together.

Servings and Timing

This recipe makes about 4 servings. The preparation time is around 10-15 minutes, with no cooking required!

Variations

• Add Protein: Add grilled tofu, tempeh, or chickpeas for extra protein. You can also toss in some vegan cheese or a dollop of guacamole for added richness.

• Spicy Version: For more heat, add sliced jalapeños, a drizzle of hot sauce, or extra chili powder to the dressing.

• Sweet Corn: Grill or roast the corn for extra flavor, or use roasted sweet potatoes to make the salad heartier.

• Nuts and Seeds: Add roasted pumpkin seeds, sunflower seeds, or chopped walnuts for extra texture and healthy fats.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to store the dressing separately to prevent the salad from getting soggy.

• Reheating: This salad is best served fresh, but if you have leftovers, simply enjoy them cold or at room temperature. The avocado will soften as it sits, so add it just before serving for the best texture.

FAQs

1. Can I use canned corn in this recipe?

Yes! Canned or frozen corn works perfectly in this salad. Just make sure to drain and rinse the canned corn before adding it to the salad.

2. How can I make this salad spicier?

To add more spice, you can add fresh jalapeños, extra chili powder, or even a dash of cayenne pepper to the dressing. A drizzle of hot sauce also adds a nice kick.

3. Can I make the dressing ahead of time?

Yes, the dressing can be made in advance and stored in an airtight container in the refrigerator for up to 1 week. Just give it a good shake or stir before using.

4. Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients ahead of time (without the avocado and tortilla strips). Store the salad and dressing separately, then assemble just before serving to keep it fresh.

5. What can I use instead of avocado?

If you don’t have avocado, you can add guacamole, vegan sour cream, or even a few tablespoons of hummus for a creamy texture.

6. Can I add other vegetables?

Yes! You can add roasted sweet potatoes, grilled zucchini, or bell peppers. Feel free to include any of your favorite fresh or roasted vegetables.

7. How can I make this salad heartier?

To make it more filling, you can add quinoa, brown rice, or farro to the salad. For extra protein, add chickpeas, black beans, or tempeh.

8. Can I make this salad with different greens?

Yes, feel free to swap romaine lettuce for other greens like spinach, arugula, or kale. Just be sure to chop them into bite-sized pieces for easy eating.

9. How can I make the salad more tangy?

For a more tangy flavor, increase the amount of lime juice or apple cider vinegar in the dressing. You could also add a splash of fresh orange juice for a citrusy twist.

10. Can I add cheese to this salad?

Yes! You can add vegan cheese, crumbled feta, or any cheese of your choice for extra creaminess and flavor.

Conclusion

Vegan Mexican Chopped Salad is a vibrant, nutrient-packed dish that’s full of fresh flavors and textures. With crisp veggies, hearty black beans, corn, and a zesty lime dressing, this salad is both refreshing and filling. Whether you’re looking for a light lunch, a dinner side dish, or a salad for meal prep, this recipe is the perfect choice. Easily customizable, satisfying, and full of bold flavors, it’s a dish that will quickly become a favorite in your kitchen! Enjoy this healthy, colorful salad for a burst of Mexican-inspired goodness!