When in doubt, this Mexican Chopped Salad with Chipotle Dressing is the answer! A fresh and flavorful vegan salad that’s full of crisp and crunchy veggies, black beans for fiber and protein and an incredibly creamy, dairy-free dressing. This chopped salad bowl comes together quickly…I bet you can have it on the table in under 15 minutes!
This post has been updated from the original posted July 7, 2021.
Jump to:
I’ve had this Mexican Chopped Salad on repeat over here. There’s no need to buy one of those chopped salad kits when it’s so easy to make your own (and less expensive too)! I take it to every pot-luck, BBQ and gathering and serve it at least once a week at home. That oil-free chipotle dressing really pulls the salad together and everyone adores it.
Ingredient Notes
- Leafy Greens: I used a head of romaine, stacked and chopped. You could also use spring mix, spinach, red leaf, arugula or massaged kale.
- Jicama: Jicama is 90% water, super refreshing and adds a nice crisp crunch to this recipe. I show you below what it looks like and how to easily peel and cube.
- Cabbage Green cabbage, savoy cabbage, napa cabbage or bok choy would be terrific choices too.
- Canned Beans: A super easy way to add protein and fiber to a salad.
- Fresh herbs: A great way to add a punch of fresh flavor.
- Radish: Any kind will work well and add a little zing to this salad. Watermelon radishes are so pretty, so are purple daikon. You can also use regular white daikon radish, white salad turnips, or chopped fennel.
- Cucumber: I like to use small persian cukes because their skin isn’t as thick and they have less seeds.
- Red onion: I add onions for a punch of flavor. Good substitutions are scallions, green salad onions, fresh chives, shallots or leeks. If you’re on a low FODMAP diet, just skip this ingredient all together.
- CHIPOTLE SALAD DRESSING: This vegan and gluten-free dressing, is easy to make, will last 2 weeks in your fridge and is creamy, tasty and loaded with nutrition. Other good options include: Avocado Lime Dressing, or a Simple Vinaigrette.
- OPTIONAL: seeds or nuts. I love toasted sunflower seeds, slivered almonds, or pepitas on this salad. Chunks or slices of avocado are also a nice treat. More fresh herbs are also super flavor enhancers.
How to buy and prepare Jicama
- How to buy and store Jicama: Choose a medium sized jicama, anything too large will be dry and fibrous inside. Look for smooth skin that has no soft, bruised or wet spots. Fresh jicama will last, uncut in your fridge for up to 2 weeks, stored with a paper towel in a plastic bag.
- Cut a thin slice off both ends so the jicama will sit flat on a cutting board. Cut, close the skin around from top to bottom in small sections. Keep turning slightly to get to the next section unti lyou’ve make it all the way around. Trim off any remaining skin. A sharp knife and a wooden board make this task easier.
- Cut peeled jicama in half, then into long ½″ slices.
- Turn jicama the other direction and slice into ½″ slices and then turn those slices on their sides to cut again. You will have ½″ cubes. The entire process should take about 2-3 minutes.
Make the Salad
First gather all your ingredients. Wash, chop or slice all the veggies. Rinse and drain the beans.
Place your greens on the bottom of a large bowl, then add remaining salad ingredients. You can prepare the salad up to this point, cover and refrigerate until ready to proceed. For meal prep, omit the beans until ready to toss and serve. Chopped veggies and greens will stay good in an air tight container in the fridge for up to a week, stored with a paper towel.
Make the Chipotle Salad Dressing
Next you’ll make the chipotle dressing, that uses simple pantry ingredients. Throw beans, nut butter, vinegar, dates, garlic, paprika, salt, chipotle chili powder and water into a blender or food processor and blend until smooth and creamy. Dressing can be prepared in advance and stored in a covered jar for up to 2 weeks.
Pour dressing over prepared salad. Start with about half the dressing. Toss well. Add more dressing, as needed. Serve with additional fresh cilantro, chopped avocado and some additional dressing to pass around. Sprinkle on some seeds or nuts for additional crunch.
Debra’s Pro Tips
- Chop all your veggies at once to cut down on clean up time.
- Choose colorful veggies….because we eat with our eyes first.
- Use what’s in season! Vary your greens each time you make this.
- Make this your signature dish to bring to every pot-luck, BBQ, picnic, or party. Prep in advance and toss when you get there.
- Or, add a few more vegetable options and set this up as a salad bar!
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Mexican Chopped Salad with Chipotle Dressing
Ingredients
- 1 head romaine lettuce washed and chopped*
- 2 cups purple cabbage roughly chopped
- 1 cup jicama peeled and cubed
- 1 bunch radishes sliced thinly
- 1 cup black beans rinsed and drained*
- ½ cup sunflower seeds toasted and salted
- 1 bunch scallions thinly sliced white and green parts
- 1 cup cucumbers diced
- ½ cup cilantro chopped
Chipotle Salad Dressing
- 15 ounce can cannellini beans, rinsed and drained
- ¼ cup drippy nut or seed butter
- 4 medjool dates pitted*
- 1 large clove garlic
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder*
- ¾-1 cup water
Instructions
- Put all ingredients (starting with ¾ cup water) for dressing in food processor or blender. Blend until fully mixed. Scrape down the sides and blend again. Add more water 1 Tablespoon at a time until desired consistency for a pourable dressing. Set aside.
- PREP VEGGIES: Peel and chip jicama into bite sized cubes. Roughly chop cabbage, slice radish and scallions. Dice cucumber and chop cilantro. Stack romaine and then thinly slice or chop into bite sized pieces.
- Place greens, chopped veggies, cilantro and beans into a large bowl. Pour on ½ the dressing plus sunflower seeds and mix well. Add in more dressing, to taste, toss again and serve.
- Remaining dressing can be stored in the fridge with a container with lid for up to 2 weeks. If dressing thickens up too much in the fridge, whisk in 1-2 Tablespoons warm water.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Jess
This salad recipe was great during our recent heatwave! Super crunchy and fresh!
Debra Klein
Totally….I love fresh salads when it’s hot out.
Jeri
I had never used jicama before; thanks for the tips on how to cut it! This was a delicious salad, and I loved the chipotle dressing! It was quite filling and so delicious!
Debra Klein
Awesome….glad I could introduce you to something new.
Jessica Formicola
That chipotle dressing is EVERYTHING! It totally takes this delicious salad up to the next level!
Debra Klein
Agreed….we love that dressing on EVERYTHING!!
Brianna
Absolutely love all the vegetables in this salad. The chipotle dressing is to die for!
Debra Klein
For sure!!!
Genevieve
This salad looks super refreshing and so colorful!
Debra Klein
Yes! Both are true.
Brianna May
This chopped salad is so good! I love the dressing.
Karen Gruskin
Love the crunch of this salad!
Debra Klein
One of the best reasons to make it…every chopped salad needs something crunchy!
Frances
Looks delicious!!!