Mexican Chopped Salad

Travel south of the border with this Mexican chopped salad recipe. Perfect for a light lunch or as a side dish for your next cookout, this salad will surely be added to your seasonal routine. Ready in just 15 minutes, this easy-to-make recipe features a salad mixture of gree... Travel south of the border with this Mexican chopped salad recipe. Perfect for a light lunch or as a side dish for your next cookout, this salad will surely be added to your seasonal routine. Ready in just 15 minutes, this easy-to-make recipe features a salad mixture of greens with sweet corn, avocado, tomatoes, black beans, crunchy tortilla chips and crumbled Mexican queso fresco. Once the base is assembled, toss it in a creamy homemade Mexican salad dressing jazzed up with seasonings like McCormick® Chipotle Chili Pepper, McCormick® Ground Cumin and McCormick® Ground Oregano. Every bite of this Mexican salad will surely have your taste buds dancing. Photo credit: Joanne Bruno from Eats Well with Others. Read More Read Less
15m
PREP TIME
189
CALORIES
14
INGREDIENTS

Servings: 12

Ingredients

  • Creamy Mexican Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 teaspoons cider vinegar
  • 1 teaspoon McCormick® Chipotle Chili Pepper
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/4 teaspoon McCormick® Ground Oregano
  • Chopped Salad
  • 1 package (12 ounces) Romaine and iceberg salad blend
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (8 3/4 ounces) whole kernel corn, drained
  • 1 medium avocado, cut into chunks
  • 1 cup halved grape tomatoes
  • 1/2 cup coarsely crushed tortilla chips
  • 1/4 cup crumbled Mexican queso fresco substitution Substitutions available
    • Cotija or feta cheese

INSTRUCTIONS

  • 1 For the Dressing, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
  • 2 For the Salad, toss all ingredients in large bowl until well blended. Serve with Dressing.

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