I served this Mexican chopped salad with honey-lime dressing for 30 people at a friend’s birthday party, and it was a hit. Put it on tacos, use as a chip dip, or just eat it on its own as a healthy, balanced side or even meal!
When my friend Katelyn asked me if I was interested in bringing a Concise Cook–original salad to her backyard birthday party, I was excited to take up the challenge to feed 30 people. I also knew that the afternoon temperatures would very likely be in the 90s (32–36°C) because she lives in the inland suburbs of the San Francisco Bay Area where it’s steamy from June through September. So, fresh, cool veggies would be perfect, and, since she was planning to serve Mexican food, what’s more appropriate than the types of veggies that cool down a spicy taco in the hot sun?
Veggies abound in Mexican chopped salad with honey-lime dressing
This Mexican chopped salad with honey-lime dressing features the best of the best: colorful bell peppers, hydrating romaine, crunchy red cabbage, refreshing cucumber, fragrant cilantro, protein-packed black beans, and fiber-rich sweet corn all tied together with a sweet and slightly tangy lime vinaigrette. You can make the vinaigrette ahead to set the flavors in the fridge and then mix it in just before serving.
Ready to party with Mexican chopped salad
When I arrived to the party, I knew I had done good. Katelyn had laid out delicious, locally made tortilla chips and two different kinds of salsa, and the whole yard was brightly decorated with paper flower pom poms. The kids were in the wading pool and hurling water balloons, and Katelyn herself was wearing a tiny festive sombrero that I was kinda jealous of. The taco fixings—chicken, carnitas, refried beans, corn tortillas, and rice—were on the way as guests were arriving. I could tell it was going to be a nice afternoon in spite of the sweltering heat. Heck, the sweltering heat was a bonus considering I had just come from foggy, overcast Oakland.
Perfect with tacos
We made sure to put the salad next to the taco fixings, and people dove into it after picking out their favorite meats, but vegetarians had plenty of options on the table as well. Beans are a staple of many meals inspired by Mexican cuisine and provide plenty of protein, fiber, and energy; I use them a lot in my recipes, such as white beans and collard greens, Mediterranean buckwheat salad, and white wine curry. A balanced meal at this party could thus consist of a tortilla, rice, salsa, and Mexican chopped salad with honey-lime dressing for vegetarians. Quesadillas were also making an appearance for folks who don’t mind the dairy. For gluten-free guests, chicken, carnitas, beans, rice, salsa, chips, and salad would make a full meal.
Easy-peasy to prepare Mexican chopped salad with honey-lime dressing
And a bonus is that this Mexican chopped salad with honey-lime dressing is quick and easy to prepare! The dressing can be whipped up in five minutes. For the limes, use a simple juicer like this one because it fits nicely over the small lidded jar I also recommend. Then, once you’ve put all the ingredients in the jar, shake it all up and let the dressing set in the fridge until ready to serve (I waited until I got to the party) while you chop up the veggies, drain the beans, and thaw the sweet corn. Toss the salad ingredients one by one with your hands to ensure a good mix, and you’re ready to go! Yes, this makes a lot, so, if you are serving a smaller group, just cut all the ingredients by half or less depending on the number of guests.
I hope you enjoy this Mexican chopped salad with honey-lime dressing as much as I and Katelyn’s guests did. Salud!
3 red bell peppers
1 orange bell pepper
1 romaine heart
2 bags sweet corn
2 cans black beans
Oils and spices
apple cider vinegar
Meal prep options
Make this …
Vegetarian: It already is!
Low-carb: Leave out the corn and black beans and add more veggies or seasoned chicken or carnitas.
Gluten-free: It already is!
Dairy-free: It already is!
Nutrition facts per serving
Total fat: 3.5g
Saturated fat: 0.5g
Total carbohydrate: 7.8g
Dietary fiber: 1.4g
Total sugars: 2.5g
Please see the nutrition disclaimer for more information.
Mexican Chopped Salad with Honey-Lime Dressing
- chef's knife
- cutting board
- small lidded jar
- large mixing bowl
- 1 tbsp honey
- 1/4 tsp garlic powder
- 1 1/2 limes, juiced
- 7 tbsp avocado oil
- 3 tbsp apple cider vinegar
- 1 tsp cilantro, chopped
- 1 1/2 tsp salt
- black pepper, to taste
- 3 red bell peppers, seeds removed and chopped
- 1 orange bell pepper, seeds removed and chopped
- 2 small bags frozen sweet corn, thawed
- 1 romaine heart, chopped
- 1/4 head red cabbage, chopped
- 1 cucumber, chopped
- 1 bunch cilantro, minced
- 2 cans black beans, rinsed and drained
- Combine all the ingredients for the honey-lime vinaigrette in the small lidded jar and shake until fully mixed. Refrigerate while you prepare the salad.
- Combine all the ingredients for the salad in the mixing bowl one by one.
- Stir the dressing into the salad just before serving.