Chopped Mexican Salad

Chopped Mexican Salad Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes


2 heads romaine, chopped

1 15-oz can corn, drained

1 15-oz can black beans, drained and rinsed

1 cup black olives, sliced

1 cup cherry tomatoes, halved

¼ cup pepitas, toasted

4 green onions, sliced

4 radishes, chopped

½ cup vegan cheddar cheese shreds (optional)

1 batch Creamy Cilantro Pepita Dressing

1 cup tortilla chips, crushed

Creamy Cilantro Pepita Dressing

½ cup pepitas

½ cup freshly squeezed lime juice (approximately 4 limes)

2 cups cilantro, tightly packed

1 cup olive oil

1 cup water

¼ cup red wine vinegar

¼ cup dairy-free mayo

1 tsp salt

4 garlic cloves


1 Heat a small, dry frying pan. Add the pepitas and cook for about 5 minutes or until they are toasted. (Stir or shake the pan every minute or so).

2Add the pepitas and remaining dressing ingredients into a blender. Blend until smooth.

3In a large serving bowl, combine all of the remaining ingredients.

4Drizzle with desired amount of dressing and toss well to combine. Top with the crushed tortilla chips.

5Make it “Homemade-ish”: Use a store-bought salad dressing.

6Spoiler Alert: Chopped Mexican Salad will stay fresh in an air-tight container (Creamy Cilantro Pepita Dressing stored separately) in the refrigerator for 3 to 4 days.

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