Recipe for Mexican Chop Salad
By Amanda Evans
So first let me give you a little story about why I am featuring this Mexican Chop Salad recipe. There is a restaurant in the US called “On The Border” and the first time I went there several years ago in Great Falls, MT, I ordered a Mexican Chop Salad… it was delicious!! I gobbled every bite of it! A few years later I returned to the US and the Mexican Chop salad was no longer on their menu… the server looked at me like I was nuts… so I set out to find and or create something similar at home, and this is the result. Now if you have had the Mexican Chop Salad at “On The Border” this is not a copycat recipe, it is a Mexican Chop Salad to my liking, and I hope you find it to your liking as well.
So without further ado…. lets get chopping! Here is the recipe for Mexican Chop Salad
2 Heads of romaine narrowly chopped
1 can (19 oz – drained and rinsed) Chickpeas (if you do not care for them you can substitute black beans, or pinto beans)
3 tomatoes – chopped
1 red onion – finely chopped
2 cans of kernel corn – drained and rinsed
2 medium size colored peppers – chopped (I prefer orange, but you can use what you have on hand)
2 avocados – chopped
1 cucumber – chopped into small bite size pieces
Combine all the salad ingredients in a large bowl, and stir well. This can be premade and left in the refrigerator for up to 24 hours without the dressing. Once the dressing is on it consume immediately. (makes a great lunch item, if you put the salad and dressing in separate containers)
1/3 cup Lemon Juice
2/3 cup olive oil
1/2 cup Finely chopped Cilantro (I love love love Cilantro)
1 tbsp – Cumin
Salt and pepper if desired (I never add these)
Use a salad shaker if you have one, if not whisk these ingredients together and dress your Mexican Chop Salad! Enjoy!
Please leave your feedback about how you enjoyed this Mexican Chop Salad, as well as any changes (if you made any) to the salad, I love food and I would love to connect with you over food
Have a great day!!