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mexican chopped salad ready to serve in a large salad bowl

Mexican Chopped Salad with Chipotle Lime Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 6-8 Servings
  • Diet: Vegan


Every bowlful of this Mexican Chopped Salad is bursting with an array of colorful vegetables. Topped with fried tofu and Chipotle Lime Vinaigrette, this hearty salad is the perfect fit for weekday lunches or as a simple side dish.


For mexican salad:

  • 7 to 8 cups chopped romaine lettuce, bite size pieces (approx. 2 small romaine hearts- 8 oz)

  • 3/4 cup canned corn

  • 1/2 cup canned black beans, rinsed and drained

  • 1/2 cup diced orange bell pepper (or any color)

  • 1/2 cup grape tomatoes, quartered, or equivalent of chopped and seeded tomatoes

  • 1/4 cup red onion, diced small

  •  1/4 cup chopped cilantro

  • 1 package extra firm tofu, pressed (opt)*

  • 1 teaspoon or so Tajin for seasoning tofu (opt)


  • 2 tablespoons oil, any neutral oil

  • Zest of one lime

  • 2 tablespoons fresh lime juice

  • 2 tablespoons red wine vinegar

  • 2 teaspoons pickled jalapeno juice

  • 3 teaspoons sugar, or sweetener of choice

  • 2 teaspoons adobo sauce from can of chipotle peppers*

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic salt (not powder)

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon salt

Toppings (optional)

  • Pita chips, croutons or corn tortilla chips, whole or broken up

  • Tajin 

Dressing easily doubled


  1. Dressing: whisk ingredients in a bowl until sugar is dissolved or add to a sealable jar and shake to combine.

  2. Assemble Salad: add the lettuce, veggies, tomatoes, beans, cilantro and tofu to a large salad bowl. Pour over the dressing. Gentle toss to combine.

  3. Enjoy: Plate it up! Serve with some croutons, pita chips or corn tortilla chips, a sprinkle of tajin if you like and dig in! You can also assemble in individual bowls, and drizzle on the dressing. Or stuff into large wraps or pitas! Step by step photos, Tips, suggestions and more in above post and notes*


  • Add ins or substitutions: chopped avocado, seeded and chopped cucumber, jicama, little shredded cabbage, pepitas or sunflower seeds, etc,.. Even mango!
  • Tofu is optional but highly recommended, add warm or cold, could sub chopped vegan chicken
  • Dressing: For a less spicy dressing swap 1 teaspoon or so of chili powder for chipotle sauce.
  • Make ahead: Can prepare everything 1 to 2 days ahead, store separately in fridge and toss together when needed -perfect for meal prep!! Potlucks, bbq, camping etc,..
  • Store: Once salad is dressed I recommend serving right away as it will get soggy if stored in the fridge. 
  • Serves 4 as a meal or 6 to 8 side salads (approx.) Enjoy as a side salad without the tofu or add protein rich tofu and make it a meal. 
  • Prep Time: 30 Minutes
  • Category: Salads, Mains
  • Method: chop and mix in bowl
  • Cuisine: Mexican, American, Canadian