Mexican Chopped Salad

This salad is bursting with color and southwestern flavor – making it an ideal salad for summertime gatherings of family and friends. Not only is it deliciously awesome – but quick and easy to prepare!  The Black Bean & Corn dressing, with its fire roasted tomatoes and Hatch green chilies enhances this tasty salad with a subtle spicy kick. Enjoy! 
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4


For Salad:

  • 15 oz. 1 can black beans drained
  • 1 cup jicama peeled and chopped
  • 15 oz. 1 can corn kernels drained
  • 10 oz. cherry tomatoes chopped halves
  • 1 small red onion diced
  • 1 yellow, orange, or red bell pepper seeded, cored, and diced
  • 3 cups romaine lettuce chopped
  • 2 ripe avocados peeled and diced
  • 2 radishes thinly sliced
  • 4-5 sprigs of cilantro
  • 5-7 corn tortilla chips plain or rainbow colored

For Dressing:

  • 3 cloves garlic minced
  • 2 fresh limes squeezed for lime juice (4 tbsp.)
  • ½ cup olive oil
  • 16 oz. 1 La Posta Black Bean & Corn Salsa jar


  • To prepare salad dressing, whisk together lime juice, olive oil, and garlic in a small bowl. Add La Posta Black Bean & Corn Salsa and blend well. 
  • To prepare salad, combine beans, jicama, corn, tomatoes, onions, and bell peppers in a large bowl. Spread lettuce evenly across or around the edges of a large serving platter or bowl. Top with salad mixture. Garnish with avocado, cilantro, radishes, and tortilla chips. Drizzle with dressing before serving. 


This salad is perfect as a side for grilled fish, chicken, or steaks! Feel free to substitute fresh corn on the cob kernels. Lightly crushing the tortilla chips for a “crouton” topping works too! You can also mix the romaine lettuce with the salad medley in step (2).