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Chopped Mexican Salad

Chopped Mexican Salad

Serve the flavors of Mexico in this taco style salad for a refreshing change of pace.

  • Duration
  • Prep Time
  • 6 ServingsServings


  • 1½ cup cooked yellow rice
  • 1½ cup shredded iceberg lettuce
  • 2 medium tomatoes, chopped
  • ½ cup black beans, rinsed and drained
  • 1 large avocado, peeled pitted and diced
  • 6 green onions, chopped
  • ¼ cup cilantro leaves
  • ¼ cup shredded cheddar cheese
  • 3 tablespoon olive oil
  • Juice of 1 lime
  • 3 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 6 tablespoon sour cream


  1. In a large bowl combine rice, lettuce, tomatoes, beans, avocado, onions, cilantro, and cheese and toss lightly.
  2. In a small bowl, whisk together olive oil, lime juice, vinegar, salt, chili powder, and cumin.
  3. Pour dressing over salad and toss to coat evenly. Divide between 6 bowls or plates and garnish each with a tablespoon of sour cream to serve

TIP: Add a sprinkle of taco chips to top off this fiesta with a crunch.