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Mexican Chopped Salad with Chipotle Lime Vinaigrette Recipe

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4.1 from 27 reviews

This vibrant Mexican Chopped Salad with Chipotle Lime Vinaigrette is a fresh, flavorful dish perfect for a light lunch or side. Featuring crisp romaine, sweet corn, black beans, tangy tomatoes, and zesty tofu seasoned with Tajin, it’s tossed in a smoky, lime-infused vinaigrette made with chipotle adobo sauce. Served with crunchy pita or tortilla chips, this recipe balances textures and bold Mexican-inspired flavors in just 30 minutes.

Ingredients

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 chopped and seeded tomatoes
  • 1/4 cup red onion, diced small
  • 1/4 cup chopped cilantro
  • 1 package extra firm tofu, pressed (optional)
  • 1 teaspoon Tajin seasoning (optional, for tofu)

Dressing

  • 2 tablespoons neutral oil (e.g., vegetable or canola 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 canned chipotle peppers
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt (not powder)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

To Serve

  • Pita chips, croutons, or corn tortilla chips, whole or broken up
  • Extra Tajin for sprinkling, if desired

Instructions

  1. Prepare Tofu: Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium heat. Lay the pressed extra firm tofu in a single layer and fry for a couple of minutes on each side until crisp and golden to your liking. Remove from heat, sprinkle with about 1 teaspoon of Tajin seasoning, and set aside.
  2. Make Dressing: In a medium bowl, whisk together the lime zest, lime juice, red wine vinegar, pickled jalapeno juice, sugar, adobo sauce, ground cumin, garlic salt, onion powder, salt, and neutral oil until the sugar is fully dissolved. Alternatively, add all dressing ingredients to a sealable jar and shake vigorously until combined.
  3. Assemble Salad: In a large salad bowl, combine the chopped romaine lettuce, canned corn, black beans, diced bell pepper, quartered tomatoes, diced red onion, chopped cilantro, and the seasoned tofu. Pour the prepared chipotle lime vinaigrette over the salad and gently toss until all ingredients are evenly coated.
  4. Serve and Enjoy: Plate the salad and serve topped with your choice of pita chips, croutons, or corn tortilla chips for added crunch. Sprinkle extra Tajin on top if you like a bit more zing. This salad also works great in individual bowls or stuffed into wraps or pitas for a portable meal.

Notes

  • Pressing tofu removes extra moisture which helps it achieve a better crisp when frying.
  • If you prefer, skip the tofu for a vegan or simpler salad.
  • Adjust pickled jalapeno juice and adobo sauce to taste for desired spiciness.
  • Use fresh corn for a sweeter, fresher bite instead of canned if available.
  • Chipotle lime vinaigrette can be stored in the fridge for up to 3 days; shake well before using.
  • The salad is versatile: add avocado for creaminess or use kale instead of romaine for a heartier option.

Find it online: https://justsosavory.com/mexican-chopped-salad-with-chipotle-lime-vinaigrette-recipe/