• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Mexican Chopped Salad with Lime Cilantro Dressing

Mexican Chopped Salad with Lime Cilantro Dressing

May 4, 2015 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet

This Mexican Chopped Salad is a protein-rich, yummy plant-based dish.  I’ve made the addition of black beans, corn, radish, tomatoes, and bell peppers. Then, toppings of creamy omega-rich avocado, crunchy corn tortilla strips, and a sweet n tangy maple lime vinaigrette!

Mexican Chopped Salad

And, it’s another way to vary your salad from day to day. As Dr. Fuhrman, says, “the salad is the main dish.” You may think animal protein completes a salad, but this dish has more protein than you may think!

The beans and jicama, are not only great sources of fiber, but they are high-protein sources as well. Eat a large salad for lunch and a smaller meal for dinner since you are less likely to burn many calories at night.

For the homemade Mexican salad dressing, you’ll need fresh lime juice, maple syrup, chopped cilantro, minced garlic, and chopped jalapeno. Just add these ingredients together to pour over your salad.

This Mexican corn salad with jicama is one of my favorite plant-based salads to add to my weekly meal plans.

Mexican Chopped Salad

Jicama is an interesting root vegetable

Jicama

It’s not dry like most, and actually crisp, crunchy, slightly sweet, and just so refreshing.

Jicama is not only a wonderful source of fiber, but also contains Vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and even a small amount of protein.

But also, jicama can also be a great snack for diabetics, as it has a low glycemic index, and regulates blood sugar.

Peel it, slice it and chop for this vegan Mexican chopped salad or make it into sticks for dips. Makes for the perfect low-calorie snack.

Avocado and a few of its benefits

Avocado is a wonderful source of monounsaturated fatty acids. These beauties are naturally nutrient-dense food and contain nearly 20 vitamins and minerals. They contain more potassium than bananas, are high in fiber, and contain 2 grams of protein per 1 cup.

It is even studied that eating avocados on a regular basis can lower cholesterol and triglyceride levels, making this a powerhouse food.

These recipes are sure to satisfy your taste-buds:

  • Black Bean Tacos with Avocado Cream
  • Vegan Corn Chowder
  • Pineapple Fried Rice
  • Breakfast Burrito with Tofu Scramble

Who said healthy has to be boring? This is a colorful vibrant salad, with all the flavors and textures. Overall, this is a wonderful and satisfying salad to keep you feeling full, yet light throughout the day.

I’d love to hear your feedback in the comments below for this Mexican Chopped Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Mexican Chopped Salad
Print Recipe
3.64 from 22 votes

Mexican Chopped Salad with Lime Cilantro Dressing

This Mexican Chopped Salad is a protein-rich, yummy plant-based dish with the addition of black beans, corn, radish, tomatoes and bell peppers, topped with creamy omega rich avocado, crunchy corn tortilla strips, and a sweet n tangy maple lime vinaigrette!
Prep Time25 mins
Cook Time2 mins
Total Time27 mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Colander
  • Microwave Chip Maker
  • Glass Mixing Bowls with Lids
  • Whisk

Ingredients

Salad

  • 2 1/2 cups Romaine lettuce chopped
  • 1 15 oz can low-sodium black beans rinsed and drained (or 1 1/2 cups homemade )
  • 1 cup tomato chopped (or cherry tomatoes)
  • 1 cup peeled jicama chopped
  • 1 cup fresh corn kernels uncooked (or frozen or canned)
  • 3/4 cup radishes thinly sliced
  • 1 avocado diced
  • 1 red bell pepper chopped
  • 4-5 corn tortillas Mi Rancho

Dressing:

  • 1/3 cup fresh lime juice
  • 2 Tbl date syrup
  • 2 Tbl cilantro chopped
  • 1 garlic clove peeled and minced
  • 1 tsp jalapeño pepper chopped (optional)
Prevent your screen from going dark

Instructions

  • Stack 2-3 corn tortillas on a cutting board and cut in half. Then cut into about 1/3" strips. Place the strips on a microwavable plate. Sprinkle or spray with water or apple cider vinegar and lightly salt. Microwave for about 2 minutes. Check for crispness, keeping in mind that the tortilla strips will get more crunchy as they cool. Add more time if they aren't crispy enough. **
  • Toss all the salad ingredients except the avocado and tortilla strips in a large bowl.
  • In separate bowl, mix dressing ingredients.
  • Pour dressing over salad. Season with salt and pepper to taste and toss.
  • Top individual servings with avocado and the crispy tortilla strips.

Notes

Nutrition

Nutrition Facts
Mexican Chopped Salad with Lime Cilantro Dressing
Amount per Serving
Calories
369
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1.2
g
8
%
Sodium
 
34.6
mg
2
%
Carbohydrates
 
62
g
21
%
Fiber
 
15
g
63
%
Sugar
 
12.9
g
14
%
Protein
 
12.6
g
25
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
121.3
mg
147
%
Calcium
 
260
mg
26
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking