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Chopped Mexican Salad

recipes salads Jul 01, 2020

It’s summer salad season and this Chopped Mexican Salad with our Creamy Cilantro Pepita Dressing is a great choice for pairing with grilled vegetable steaks, Portobello Asada and BBQ tacos. We created it to pair with our Cowboy Caviar Stuffed Avocados.

Chopped Mexican Salad

Prep time: 15 minutes 

Serves 6



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).

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

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

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

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


Spoiler 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.


Batch it up! Chopped Mexican Salad makes a hearty main dish salad or can be served as a side salad.

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