Oh yes — this Mexican Rainbow Chopped Salad is summer in a bowl. Crisp, colorful, and full of textures, it’s the kind of salad that makes hot days feel worthwhile. It’s simple to assemble, bright on the plate, and perfect for an easy lunch or a light dinner.
The base is shredded romaine, piled into a large bowl and topped with rows of summer vegetables, black beans, creamy avocado, fresh cilantro, and a salty sprinkle of cotija or feta. A vibrant vinaigrette brings everything together; try a roasted red pepper & harissa vinaigrette or a creamy green sauce depending on your mood.
Aside from chopping vegetables and whisking a quick dressing, there’s not much to this recipe — which leaves more time for whatever summer fun you’ve got planned.
mexican rainbow chopped salad
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- Author: Nyssa Tanner
Total Time: 25 minutes
Yield: 4 1x
Description
A chopped Mexican rainbow salad loaded with summer vegetables, creamy avocado, and black beans for heartiness. Bright, fresh, and easy to customize with your favorite dressing.
Ingredients
Scale
- 2 hearts of romaine lettuce, washed and thinly sliced (about 4 cups)
- 2 ears of corn, grilled or cooked and kernels removed
- a large handful of cherry tomatoes, quartered
- 1 cup finely diced red cabbage
- 3 tablespoons finely diced red onion
- 1 cup cooked black beans
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro
- 1/2 cup cotija or feta cheese, plus more for garnish
- Salt and pepper to taste
- Dressing of choice — roasted red pepper vinaigrette or dreamy green sauce
Instructions
- Place the chopped romaine in a large serving bowl.
- Arrange the remaining ingredients on top of the lettuce in rows or scattered, leaving the cheese and dressing aside. For a neat presentation, create colorful rows of vegetables. You can assemble this a few hours ahead and refrigerate if needed.
- When ready to serve, add the cheese and dressing, then toss gently until evenly coated. Adjust seasoning with salt and pepper.
- Serve in individual bowls and garnish with additional cotija or feta if desired.
- Optional: serve with a bowl of tortilla chips for scooping — it’s a fun way to elevate the meal.
- Prep Time: 25 mins
Did you make this recipe? I’d love to hear how it turned out. Leave a comment below or tag your photo on Instagram with the hashtag #nyssaskitchen. xo