Servings
Font
Back
Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
5 from 12 votes

Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch

The Mexican Chopped Salad features crisp romaine lettuce, fresh corn kernels, diced mini orange peppers, tomatoes, cucumber, red onion, avocado, and black beans all tossed together for a vibrant mix of textures and flavors. A Greek yogurt-based cilantro lime ranch dressing, enhanced with garlic, cumin, and cayenne, adds a creamy, tangy complement. Topped with optional tortilla strips for crunch, this salad balances freshness and zest, making it a refreshing, hearty side or light main.

Prep Time
25 mins
Total Time
25 mins
Servings: 6
Course: Side Dish
Cuisine: Mexican

Ingredients

Mexican salad:
  • 1 head romaine lettuce , chopped
  • 2 ears corn (raw), kernels cut from cob
  • 4 mini orange peppers (or 1 large) , diced
  • 4 Roma tomato diced
  • 1 cucumber , peeled and diced
  • 1/2 red onion chopped, medium
  • 2 avocado ripe but still slightly firm), diced
  • 1 can black beans , drained and rinsed
  • tortilla strips , optional (recipe here
Lime Cilantro Dressing:
  • 1 cup yogurt I used whole, plain, Greek
  • 2 Tbsp mayonnaise (I used full fat)
  • 6 Tbsp milk (more or less as desired)
  • 1/2 cup cilantro very finely chopped, packed
  • 1 clove garlic , minced
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 2 - 3 pinches cayenne pepper
  • black pepper to taste, freshly ground
  • salt to taste, freshly ground
  • 2 Tbsp lime juice fresh

Instructions

Make the salad:
    Cup of Yum
  1. Toss all salad ingredients together in a bowl.
Make the dressing:
  1. Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
  2. Plate salad, then top with tortilla strips and Cilantro Lime Ranch.

Notes

  • Drizzle the cilantro lime ranch dressing just before serving to keep the salad crisp.
  • Nutrition information does not include tortilla strips; add these separately if desired.
  • The salad portion is adapted from The Cafe Sucre Farine; the dressing recipe is inspired by Cooking Classy.