Mexican Chopped Salad

Mexican Chopped Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]


Mexican Chopped SaladMexican Chopped Salad

I had a lot of leftover beef tenderloin that I decided to use in a delicious Mexican Chopped Salad.  You can use any type of meat you like (lean ground beef, flank steak, tenderloin, chicken, turkey, pork, etc) or no meat at all.  All the work is in the prep, which really isn’t all that much work at all.


1/2 Cup Sliced Pickled Jalapeno Chile Peppers (Drained & Finely Chopped)

1/2 Cup Mayonnaise

1/2 Cup Mexican Crema or Sour Cream

1/4 Cup Snipped Fresh Cilantro

2 Tablespoons Fresh Lime Juice

1 Teaspoon Paprika

1 Teaspoon Kosher Salt

2 Tablespoons Milk

1 Cup Black Beans (Rinsed, Drained & Dried)

4 Cups Shredded Romaine Lettuce

1 Cup Beef or Chicken (Or Any Other Meat You Want)

1 Mango (Halved, Seeded, Peeled & Sliced)

1 Avocado (Halved, Seeded, Peeled & Diced)

2/3 Cup Diced Tomatoes or Grape Tomatoes

1 Cup Cooked Corn

1 Cup Sliced Olives

1/2 Cup Chopped Salami (Optional)

1/2 Cup Orange Bell Pepper (Chopped)

1/2 Cup Raisins (Optional)

Crumbled Queso Fresco (Optional)

In a small-size bowl whisk together jalapeno chile peppers, mayonnaise, Mexican crema or sour cream, cilantro, fresh lime juice and paprika.  Stir in milk as needed to make dressing the desired consistency, cover and chill.  In a large-size bowl toss together lettuce, meat, mango, avocado, tomatoes, bell pepper, corn, black beans, olives, raisins (optional) and queso fresco (optional).  Serve with tortilla chips on the side and dressing.  Serves 4 to 6. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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