Fresh & Zesty Mexican Chopped Salad with Creamy Chipotle Dressing: Your New Favorite Vegan Meal!

Discover the ultimate fresh, flavorful, and incredibly easy Mexican Chopped Salad, perfectly complemented by a luscious Chipotle Dressing. This vibrant salad is a game-changer for any occasion – whether you’re hosting a lively gathering, seeking a light yet satisfying side, or craving a complete vegan meal. What makes it truly special is how quickly it comes together; you can have this delightful bowl on your table in under 15 minutes, making it ideal for busy weeknights or impromptu get-togethers. Its crisp textures, bold flavors, and wholesome ingredients are guaranteed to impress everyone, even the pickiest eaters!

This post has been updated from the original, first published on July 7, 2021, to bring you even more tips and enhanced details for preparing this popular recipe.

This Mexican Chopped Salad has become a staple in my kitchen, a dish I find myself preparing on repeat. It’s my go-to contribution for potlucks, BBQs, and all kinds of social gatherings, and a cherished weeknight meal at home. The secret to its irresistible appeal lies in the incredible oil-free chipotle dressing. This creamy, smoky, and slightly spicy dressing is what truly unites all the fresh ingredients, elevating the salad from simply good to absolutely adored by everyone who tries it.

Forget those overpriced, pre-packaged chopped salad kits from the grocery store! Crafting your own vibrant Mexican chopped salad at home is incredibly simple, more cost-effective, and allows for endless customization. This recipe features readily available canned beans, a medley of crisp fresh vegetables, and a homemade dressing that whips up in just 5 minutes. It’s the perfect blend of convenience, nutrition, and bursting flavor, proving that healthy eating can be both easy and delicious.

Essential Ingredients & Smart Substitutions

Crafting the perfect Mexican Chopped Salad starts with selecting fresh, high-quality ingredients. However, this recipe is incredibly forgiving and adaptable, allowing you to easily make substitutions based on what you have in your pantry or what’s in season. Here’s a detailed look at the components:

• GREENS: I typically use a crisp head of romaine lettuce, stacked and finely chopped, for that signature “chopped salad” texture. However, feel free to experiment with any greens you prefer. Excellent alternatives include spring mix, fresh spinach, red leaf lettuce, peppery arugula, or even massaged kale. A combination of your favorite leafy greens will also work wonderfully to create a unique flavor base.
• JICAMA: This unsung hero of the salad world is 90% water, making it incredibly refreshing and adding a fantastic, crisp crunch that’s hard to replicate. Jicama is also low in calories and high in fiber, plus it provides valuable antioxidants. If jicama isn’t available or you’re looking for another crunchy element, consider substituting with finely diced celery, crunchy water chestnuts, kohlrabi, or even daikon radish for a similar texture and a mild flavor profile.
• CABBAGE: I gravitate towards purple cabbage not only for its beautiful vibrant color, which makes the salad visually appealing, but also because a variety of colors in your diet often correlates with a diversity of nutrition. Incorporating a wide range of plants is crucial for maintaining excellent gut health. Green cabbage, savoy cabbage, napa cabbage, or even bok choy can be fantastic choices, each offering slightly different textures and mild flavors.
• BEANS: Any type of canned bean you have on hand will be perfect. My top choices for this recipe are usually black beans, red kidney beans, or pinto beans. They are powerhouse ingredients, adding significant fiber and plant-based protein, which makes this salad incredibly satisfying and nutritious, transforming it into a complete meal.
• FRESH CILANTRO: Ah, fresh cilantro – one of my absolute favorite herbs! Its bright, zesty, and slightly peppery notes are essential for that authentic Mexican flavor. If you’re not a fan of cilantro (the “soap gene” is real!) or simply don’t have any, a generous handful of fresh parsley or oregano can offer a lovely, aromatic alternative.
• RADISHES: Sliced radishes add a delightful peppery zing and a beautiful pop of color to the salad. While standard red radishes work perfectly, don’t hesitate to try more exotic varieties like stunning watermelon radishes or purple daikon for an extra visual appeal. Regular white daikon radish, white salad turnips, or finely chopped fennel can also provide a similar refreshing crunch and a hint of sharpness.
• CUCUMBERS: I prefer using small Persian cucumbers because their skin is thinner and they contain fewer seeds, resulting in a more tender bite. However, any type of cucumber will contribute a wonderful crunch, a refreshing burst of color, and additional hydration and fiber to the salad.
• RED ONION: A little red onion goes a long way in delivering a pungent, sharp flavor that brightens the entire salad. Great milder substitutions include thinly sliced scallions (green onions), fresh chives, shallots, or even leeks. If you are following a low FODMAP diet or prefer to omit onions, simply leave them out – the salad will still be incredibly tasty.
• CHIPOTLE SALAD DRESSING: This is the star of the show! This vegan and gluten-free dressing is incredibly easy to prepare, can be made in advance (lasting up to two weeks in the fridge), and is wonderfully creamy, rich, and packed with flavor and nutrition. For alternative flavor profiles, consider an Avocado Lime Dressing for a bright, creamy, and tangy twist, or a Simple Vinaigrette for a lighter, classic option.
• OPTIONAL TOPPINGS: To add an extra layer of texture and healthy fats, consider sprinkling toasted sunflower seeds, slivered almonds, or crunchy pepitas (pumpkin seeds) over your finished salad. Chunks or slices of creamy avocado are also a luxurious and satisfying addition. Don’t forget, more fresh herbs like additional cilantro or a sprinkle of fresh mint can be super flavor enhancers.

Mastering Jicama: Buying and Preparation Tips

Jicama might seem intimidating to some, but it’s a surprisingly easy and rewarding vegetable to work with. Its crisp, refreshing texture is a highlight of this Mexican Chopped Salad. Here’s how to choose the best jicama and prepare it like a pro:

1. How to Buy and Store Jicama: When selecting jicama, aim for a medium-sized root. Those that are too large can sometimes be dry and fibrous inside. Look for jicama with smooth, firm skin that is free from any soft spots, bruises, or signs of moisture. Fresh jicama can be stored uncut in your refrigerator for up to two weeks. For optimal freshness, wrap it in a paper towel and place it in a plastic bag before refrigerating.
2. Peeling Jicama: First, place the jicama on a sturdy cutting board. Carefully cut a thin slice off both ends of the jicama so it can sit flat and stable. Using a sharp chef’s knife or a sturdy vegetable peeler, carefully trim off the tough outer skin. Work in small sections, turning the jicama slightly as you go, until all the skin is removed. Ensure no fibrous bits of skin remain. A sharp knife and a stable wooden cutting board will make this task much easier and safer.
3. Slicing Jicama: Once peeled, cut the jicama in half through the center. Then, lay each half flat on your cutting board and slice it into uniform ½-inch thick planks.
4. Cubing Jicama: Turn the jicama planks in the other direction and slice them again into ½-inch strips. Finally, turn these strips on their sides and cut across to create perfect ½-inch cubes. The entire process of peeling and cubing jicama should take approximately 2-3 minutes, making it a quick addition to your salad prep.

Crafting Your Mexican Chopped Salad: Step-by-Step

Assembling this vibrant Mexican Chopped Salad is incredibly straightforward, making it an ideal recipe for both novice and experienced cooks. Follow these simple steps to create a show-stopping dish:

First, gather all your fresh ingredients and necessary kitchen tools. Begin by thoroughly washing, chopping, or thinly slicing all your chosen vegetables. Don’t forget to rinse and drain your canned beans thoroughly to remove excess sodium and any starchy liquid.

Once all your ingredients are prepped, it’s time to assemble the salad. Start by placing your fresh greens at the bottom of a large mixing bowl. This provides a soft base for the other ingredients. Next, artfully arrange the remaining salad components over the greens. This includes your chopped cabbage, cubed jicama, thinly sliced radishes, diced cucumbers, fresh cilantro, and the rinsed and drained beans.

You can prepare the salad up to this point and then cover it tightly with plastic wrap or a lid and refrigerate until you’re ready to serve. This is an excellent strategy for meal prep or for entertaining. If you’re preparing this salad several days in advance for meal prep, it’s a good idea to omit the beans until you’re ready to toss and serve. This helps maintain their texture and prevents them from becoming too soft. The chopped veggies and greens, when stored in an airtight container with a paper towel at the bottom (to absorb excess moisture), will stay crisp and fresh in the fridge for up to a week.

Whipping Up the Creamy Chipotle Salad Dressing

The star of this Mexican Chopped Salad is undoubtedly the rich and creamy homemade Chipotle Dressing. What’s fantastic about this dressing is that it’s made from simple, wholesome pantry ingredients, yet it delivers an explosion of flavor. It’s also entirely vegan and gluten-free, catering to various dietary preferences without compromising on taste or texture.

To make the dressing, simply combine all the ingredients – canned cannellini beans, drippy nut or seed butter, pitted Medjool dates, a large clove of garlic, smoked paprika, sea salt, chipotle chili powder, and water – into a high-speed blender or food processor. Blend thoroughly until the mixture is completely smooth and wonderfully creamy. You might need to scrape down the sides of the blender a few times to ensure everything is incorporated. Start with ¾ cup of water, and then add more, one tablespoon at a time, until you achieve your desired consistency – a dressing that’s pourable but still rich.

This dressing can be prepared well in advance. Store it in a covered jar or airtight container in the refrigerator for up to two weeks, making it a fantastic meal prep component. If the dressing thickens too much in the fridge, simply whisk in a tablespoon or two of warm water to restore its perfect pourable consistency.

When you’re ready to serve, pour about half of your freshly prepared (or previously made) chipotle dressing over the assembled salad. Toss everything together thoroughly, ensuring every piece of vegetable is coated in that delicious, creamy goodness. Taste and add more dressing as needed, depending on your preference. Serve this magnificent salad immediately, perhaps garnished with extra fresh cilantro, a few slices or chunks of creamy avocado, and a small bowl of additional dressing for guests to add more if they desire. For an extra layer of crunch and texture, don’t forget to sprinkle on some toasted seeds or nuts.

Debra’s Pro Tips for the Best Mexican Chopped Salad

To ensure your Mexican Chopped Salad is always a resounding success, keep these expert tips in mind:

• Streamline Your Prep: To minimize clean-up time and maximize efficiency, chop all your vegetables at once. Create a “mise en place” by having all your chopped ingredients ready before you start assembling.
• Embrace Color: Remember, we eat with our eyes first! Choose a vibrant array of colorful vegetables. The more colors you include, the more visually appealing and nutritious your salad will be.
• Seasonal Goodness: Always opt for what’s in season. Seasonal produce is not only at its peak flavor but often more affordable. Don’t be afraid to vary your greens each time you make this; it keeps the salad exciting and ensures a broader spectrum of nutrients.
• Your Signature Dish: Make this delicious Mexican Chopped Salad your signature dish for every potluck, BBQ, picnic, or party. The fact that it’s easy to prep in advance and simply toss just before serving makes it a stress-free crowd-pleaser that everyone will ask for the recipe!
• Interactive Salad Bar: For gatherings, consider setting up a “salad bar” where guests can choose their favorite toppings. Present the greens, various chopped veggies, beans, and optional additions in separate bowls, allowing everyone to customize their perfect salad bowl.
• Dressing for Success: Don’t drench your salad in dressing immediately. Start with about half the recommended amount, toss thoroughly, then add more to taste. This prevents the salad from becoming soggy and allows you to control the flavor intensity.
• Chop it Right: The “chopped” aspect of this salad is key. Aim for uniformly small, bite-sized pieces for all ingredients. This ensures every forkful contains a medley of flavors and textures, making each bite balanced and exciting.

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📖 Recipe

Mexican Chopped Salad with Chipotle Dressing

Author:

Debra Klein

This perfectly crunchy, creamy, and irresistibly delicious Mexican chopped salad can be served as a vibrant main meal or a delightful side dish, pairing well with almost any spread. The homemade chipotle dressing is super tasty, dairy-free, and brings all the flavors together for an unforgettable experience.

5 from 38 votes

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Prep Time

15 minutes
mins

Total Time

15 minutes
mins

Course
Salad

Cuisine
Mexican

Servings

6
servings

Calories

275
kcal

Equipment

• Food Processor
• Extra Large Bamboo Cutting Board
• Global 8″ Chef’s Knife

Ingredients

  

• ▢
  1
  head romaine lettuce
  washed and chopped*
• ▢
  2
  cups
  purple cabbage
  roughly chopped
• ▢
  1
  cup
  jicama
  peeled and cubed
• ▢
  1
  bunch radishes
  sliced thinly
• ▢
  1
  cup
  black beans
  rinsed and drained*
• ▢
  ½
  cup
  sunflower seeds
  toasted and salted
• ▢
  1
  bunch
  scallions
  thinly sliced white and green parts
• ▢
  1
  cup
  cucumbers
  diced
• ▢
  ½
  cup
  cilantro
  chopped

Chipotle Salad Dressing

• ▢
  15
  ounce
  can cannellini beans, rinsed and drained
• ▢
  ¼
  cup
  drippy nut or seed butter
• ▢
  4
  medjool dates
  pitted*
• ▢
  1
  large clove garlic
• ▢
  ½
  teaspoon
  smoked paprika
• ▢
  ½
  teaspoon
  sea salt
• ▢
  ¼
  teaspoon
  chipotle chili powder*
• ▢
  ¾-1
  cup
  water

Instructions

 

• Prepare the Dressing: Place all ingredients for the dressing (starting with ¾ cup water) into a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed to ensure everything is fully incorporated. Gradually add more water, one tablespoon at a time, until the dressing reaches your desired pourable consistency. Set the dressing aside while you prepare the salad components.
• Prep the Vegetables: Begin by peeling and cubing the jicama into bite-sized pieces. Roughly chop the purple cabbage, thinly slice the radishes and scallions (using both white and green parts). Dice the cucumbers, and finely chop the fresh cilantro. For the romaine lettuce, stack the leaves and thinly slice or chop them into uniform bite-sized pieces. Remember to rinse and drain your black beans thoroughly.
• Assemble and Serve: In a large mixing bowl, combine the prepared greens, all the chopped vegetables, fresh cilantro, and the rinsed black beans. Pour approximately half of the prepared chipotle dressing over the salad. Add the toasted sunflower seeds at this stage. Toss everything together thoroughly until all ingredients are well coated. Taste the salad and add more dressing as desired, then toss again. Serve immediately for the best fresh flavor and crisp texture.
• Storage: Any leftover dressing can be stored in an airtight container with a lid in the refrigerator for up to 2 weeks. If the dressing thickens too much during refrigeration, simply whisk in 1-2 tablespoons of warm water to achieve its original consistency. For the salad components, store them separately from the dressing in airtight containers in the fridge for up to a week, adding a paper towel to absorb moisture for extra crispness.

Notes

LETTUCE: While romaine lettuce is a fantastic choice for its crispness, feel free to substitute it with about 5 cups of any other chopped greens. Arugula, fresh spinach, mixed greens, or finely chopped kale are all excellent alternatives that will lend their unique flavor and texture to the salad.

JICAMA: If you’re new to jicama or need a refresher on how to prepare it, refer to the detailed photos and instructions provided earlier in this post for tips on peeling and cubing. If jicama is unavailable, finely diced celery or another crunchy, mild-flavored vegetable would make a good substitution to maintain that essential crisp texture.

BEANS: This recipe is very flexible when it comes to beans. You can easily substitute the black beans with any other type of bean you have on hand or simply enjoy more. Red kidney beans and pinto beans are my personal favorite alternatives, each adding a slightly different flavor and texture profile to the salad.

OPTIONAL ADDITION: For an extra layer of creaminess and healthy fats, consider adding cubes of fresh avocado to your salad just before serving. It complements the other flavors beautifully and adds a luxurious touch.

DRESSING TIPS: For the freshest and most moist dates, I recommend buying Medjool dates with the pits still in and removing them yourself just before use. If your dates are hard and dry, or if you’re using pre-pitted dates that seem a bit past their prime, soak them in warm water for about 15 minutes. This will rehydrate and plump them up. Remember to drain them well and squeeze out any excess water before adding them to the dressing.

CHIPOTLE CHILI POWDER: Chipotle chili powder provides a wonderful smoky heat. The recipe calls for ¼ teaspoon, which is typically enough to add a noticeable and delicious smoky flavor without making the dressing overly spicy. If you enjoy more heat, feel free to add a bit more to taste. If you prefer the smoky flavor but want to avoid the spice entirely, you can substitute it with regular chili powder, which offers a milder taste.

Nutrition

Serving: 1g
Calories: 275kcal
Carbohydrates: 34g
Protein: 11g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 8g
Cholesterol: 5mg
Sodium: 869mg
Fiber: 11g
Sugar: 15g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

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