Mexican Chopped Salad
A few years ago I attended an event where they served the most delicious salad that it left me craving it for days. I had to recreate my own version and the result was this Mexican Chopped salad that is packed full of flavor but still quick and easy to throw together.
We love any variation of Mexican food at my house. Half the meals we made have some sort of a Mexican twist. It’s probably a good thing we live so close to the border and can get a great variety of ingredients. My oldest son would probably be perfectly happy if he never ate anything but Mexican food again.
This salad is so simple but the flavor combinations are amazing. It makes the perfect meal on it’s own — we’ll often throw in some grilled chicken to make it more filling — or it can be a killer side dish for your favorite Mexican main course. I love these with my favorite chicken enchiladas or this easy weeknight taco casserole. They’d also be awesome with homemade chicken chimichangas — this is another old favorite recipe at my house.
Ingredients
- Romaine lettuce
- Diced avocado
- Chopped tomato
- Shredded cheese
- Corn
- Beans
To make the dressing, all I do is combine ranch dressing with salsa. It’s quick, easy and finishes out the salad nicely. Use whatever proportions work for you. I like about 2 parts ranch to 1 part salsa.
Preparation
Chop your romaine lettuce and put it in the bottom of your salad bowl. Layer all the rest of the ingredients on top and top with dressing.
If you are feeling ambitious, this salad would be gorgeous layered in a glass bowl for a party.
For picky eaters, I make things easy and set out bowls with all the ingredients so everyone can build their own salad.
You may also like this recipe:
Simple Taco Soup
