Mexicana Chopped Salad

10 6 servings, 1 cup (250 mL) each
Recipe By
(10) 9 Reviews
Prep Time
Total Time

6 servings, 1 cup (250 mL) each

Cumin, black beans, avocados and Tex Mex cheese - sounds like the start to a Mexican-inspired recipe. Add in some tomatoes, peppers and onions and you've got our Mexican Chopped Salad.

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What You Need

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Make It

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  • Mix dressing and cumin.
  • Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  • Serve immediately.

Special Extra

Add 1 cup thawed frozen corn and 2 Tbsp. chopped cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.

Make Ahead

Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 220
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 510mg
Carbohydrate 23g
Dietary fibre 10g
Sugars 4g
Protein 9g
Vitamin A 6 %DV
Vitamin C 90 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • linds19 |

  • siren6 |

    Not a fan of beans, but I substituted other fresh veggies I picked up at the farmers market - including some sweet corn and a huge wad of cilantro - and it was wonderful!

  • oreotak |

    made this for a bday party dinner and almost everyone liked it except for the ones who did not like beans or advocados everyone else asked for the recipe