Mexican Chopped Salad with Honey Lime Vinaigrette Recipe

Introduction

This Mexican Chopped Salad with Honey Lime Vinaigrette is a refreshing and vibrant dish full of bold flavors and crisp textures. Perfect for warm days or as a colorful side, it combines fresh vegetables, creamy avocado, and a tangy, sweet dressing that brightens every bite.

Ingredients

• ¼ cup fresh lime juice
• 1 tablespoon lime zest
• 2 tablespoons honey
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• 1 clove garlic (finely minced)
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• 2 ripe Hass avocados (diced)
• 1 fresh jalapeño (seeded and finely diced)
• ½ medium red onion (finely diced)
• 1 orange bell pepper (seeded and finely diced)
• 1 English cucumber (small diced)
• 4 medium tomatoes (seeded and diced into ¼-inch pieces)
• 4 ears corn (kernels cut off the cob)
• 1 (15.5-ounce) can black beans, drained and rinsed
• ½ cup finely chopped cilantro
• 1 (14.5-ounce) package queso fresco (crumbled)
• 1 (3.5-ounce) package tortilla strips (optional, for garnish)

Instructions

1. Step 1: In a jar with a tight-fitting lid, combine the lime juice, lime zest, honey, cumin, onion powder, chili powder, minced garlic, olive oil, salt, and black pepper. Shake vigorously until well combined to make the dressing.
2. Step 2: In a large bowl, gently mix together the diced avocados, jalapeño, red onion, bell pepper, cucumber, tomatoes, corn, black beans, half of the crumbled queso fresco, and chopped cilantro.
3. Step 3: Just before serving, drizzle the prepared dressing over the salad and toss gently to coat everything evenly.
4. Step 4: Top the salad with the remaining queso fresco and tortilla strips if using. Serve immediately for best freshness.

Tips & Variations

• For extra crunch, add toasted pepitas or chopped toasted almonds instead of tortilla strips.
• If you prefer a spicier kick, leave some jalapeño seeds in or add a splash of hot sauce to the dressing.
• To make it vegan, omit the queso fresco or substitute with a plant-based cheese alternative.
• Use fresh grilled corn for a smoky flavor, or frozen corn kernels when fresh corn is unavailable.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, add extra lime juice before storing. Keep the dressing separate if possible and toss the salad just before serving. Leftovers are best eaten cold or at room temperature, and tortilla strips should be added fresh to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can chop and mix the vegetables a few hours ahead, but it’s best to keep the dressing separate and add it right before serving to maintain the freshness and prevent sogginess.

What can I use instead of queso fresco?

If queso fresco isn’t available, feta cheese is a great substitute as it offers a similar crumbly texture and mild tanginess.

Mexican Chopped Salad with Honey Lime Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

A vibrant and refreshing Mexican Chopped Salad tossed with a zesty honey lime vinaigrette, packed with fresh vegetables, creamy avocado, black beans, and crumbled queso fresco. This salad offers a perfect balance of tangy, sweet, and mildly spicy flavors, ideal as a light lunch or side dish.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Honey Lime Vinaigrette

• ¼ cup fresh lime juice
• 1 tablespoon lime zest
• 2 tablespoons honey
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• 1 clove garlic (finely minced)
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)

Salad

• 2 ripe Hass avocados (diced)
• 1 fresh jalapeño (seeded and finely diced)
• ½ medium red onion (finely diced)
• 1 orange bell pepper (seeded and finely diced)
• 1 English cucumber (small diced)
• 4 medium tomatoes (seeded and diced into ¼-inch pieces)
• 4 ears corn (kernels cut off the cob)
• 1 (15.5-ounce) can black beans, drained and rinsed
• ½ cup finely chopped cilantro
• 1 (14.5-ounce) package queso fresco (crumbled)
• 1 (3.5-ounce) package tortilla strips (optional, for garnish)

Instructions

1. Make the Dressing: In a jar with a tight-fitting lid, combine lime juice, lime zest, honey, cumin, onion powder, chili powder, minced garlic, olive oil, kosher salt, and black pepper. Shake vigorously until well combined, creating a smooth and flavorful dressing.
2. Assemble the Salad: In a large bowl, add the diced avocados, finely diced jalapeño, red onion, orange bell pepper, English cucumber, seeded and diced tomatoes, corn kernels, rinsed black beans, half of the crumbled queso fresco, and chopped cilantro. Toss gently to evenly mix all ingredients without mashing the avocado.
3. Dress and Serve: Just before serving, drizzle the honey lime vinaigrette over the salad. Toss carefully to coat all the ingredients evenly with the dressing. Top the salad with the remaining crumbled queso fresco and optional tortilla strips for a delightful crunch and extra flavor.

Notes

• For a spicier kick, keep some jalapeño seeds or add sliced jalapeños as garnish.
• To make this salad vegan, omit queso fresco and tortilla strips or substitute with vegan cheese and vegan chips.
• Prepare the dressing ahead of time and refrigerate for up to 2 days for convenience.
• Ensure all vegetables are diced uniformly to create a pleasing chopped texture.
• The salad is best served immediately after dressing to avoid sogginess, but can be prepped and kept separate until ready.

Keywords: Mexican chopped salad, honey lime vinaigrette, avocado salad, black bean salad, queso fresco salad, fresh vegetable salad, healthy Mexican recipe, no-cook salad