Tex-Mex Chopped Salad

Tex-Mex Chopped Salad

A Tex-mex inspired salad full of fresh vegetables, beans, cheddar cheese, tortilla chips and spicy pumpkin seeds with a bright and zesty honey lime dressing.

Everything is chopped to bits so you can get a little taste of every ingredient in each bite. I love that.

There’s fresh tomatoes, avocados, cucumbers (or zucchini), corn, red onions, sharp cheddar cheese and iceberg or romaine lettuce. I know some people have a vendetta against iceberg but I happen to like it, especially in the summer when I crave the cool, crispness of it.

Tex-mex Chopped Salad
For crunch I make quick 10-minute spicy pumpkin seeds in the oven and crush up a few handfuls of white corn tortilla chips. You’ll find lots of reasons to make the pumpkin seeds again.

So easy to make and addictive, they’re seasoned with chili powder, cayenne and lime juice. You can double or triple the batch and keep them on hand for tossing into salads and stuff. Stuff meaning your mouth.

You can use pinto beans, black beans and even kidney beans, whatever beans you like or have on hand. If there’s an ingredient you don’t like, leave it out, the salad won’t suffer for it.

This is great to take along on a picnic, potluck or barbecue. There’s no mayo so it can sit out a bit longer than most picnic salads. It makes a great side for tacos, enchiladas, grilled chicken, hamburgers. . . etc. . .

Another craving that came on with summer is for Tex-mex and Mexican food, that’s all I want to cook and eat lately.

I hope you do too because there’s lots more recipes like this on the way.

Tex-mex Chopped Salad
Tex-Mex Chopped Salad

Rating: 51

Prep Time: 30 minutes

Yield: at least 8 as a side dish

Tex-Mex Chopped Salad

A Tex-mex inspired salad full of fresh vegetables, beans, cheddar cheese, tortilla chips and spicy pumpkin seeds with a bright and zesty honey lime dressing. Everything is chopped to bits so you can get a little taste of every ingredient in each bite.


zest and juice of 2 limes
1 teaspoon Dijon mustard
1 - 2 teaspoons honey
1/3 cup extra-virgin olive oil
1 heaping teaspoon chopped fresh cilantro
salt and pepper, to taste
Spicy Pumpkin Seeds:
1/2 cup raw green pumpkin seeds
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon coarse salt
1 teaspoon fresh lime juice
1 can (10 ounces) pinto beans (or black beans), drained and rinsed
1 + 1/2 cups corn, preferably fresh, cut off the cob (2 ears)
1 avocado, diced
2/3 cup diced tomatoes, seeds removed
2/3 cup diced cucumber or zucchini
2/3 cup diced black olives (I forgot to add mine so you won't see them in the pictures)
3/4 cup shredded or cubed sharp cheddar cheese, colby jack or pepper jack
1/3 cup diced red onion
1/4 cup diced jalapenos (I use jarred, nacho sliced)
1 clove minced garlic
2 - 3 cups finely chopped or shredded iceberg or romaine lettuce
1 cup crushed white corn tortilla chips


    Make the dressing:
  1. Whisk the lime zest, juice, mustard and honey together in a small bowl. Slowly drizzle in the oil while whisking and continue whisking until creamy and well combined.
  2. Mix in the cilantro and salt and pepper to taste. If it's too tart add a little more honey. Refrigerate.
  3. Make the pumpkin seeds:
  4. Preheat the oven to 325 degrees F.
  5. In a small bowl toss all the pumpkin seed ingredients together.
  6. Spread out on a small baking sheet and bake 8 - 10 minutes until crunchy and browned. Let cool.
  7. Make the salad:
  8. In a large bowl toss all the salad ingredients together (including the pumpkin seeds) except the lettuce and tortilla chips. Add the dressing a little at a time and toss until lightly coated (you may not need it all - save some for when you add the lettuce).
  9. Refrigerate at least 30 minutes or longer.
  10. When ready to serve add the lettuce and tortilla chips, toss and add more dressing if needed. Season with salt and pepper to taste.
  11. Serve cold or at room temperature. Best eaten the day it's made.


Spicy Pumpkin Seeds adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Tex-mex Chopped Salad with Honey Lime Dressing

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  1. Doris says

    Happy 4th of July Reeni!
    Wow! What an awesome looking salad —I wish I had seen this before I got all my barbecue fixings ready for today—but I will make it for sure. By the way, I made the cheddar scones the other day —so yummy! I was wondering? Could you add a can of the Rotel tomatoes to this —drained? We like extra spicy stuff here. Just a thought but I don’t think you could improve this salad any more than necessary–it’s just perfect! Have a safe and happy holiday with your family—giant hugs to you and Moon! XOX

    • says

      Hi Doris! Sorry for my late reply! Hope you had a happy 4th of July and are enjoying your weekend! Thanks for making the scones! Yes – you can spice it up with some Ro-tel. That’s what I love about salads like this – you can pretty much add anything you want and it will be good. Thanks for stopping by – sending big hugs back to you and your furries! xoxo

  2. says

    That does look cool and crisp and yummy! Perfect for the holiday weekend!

    Moon, hope you have a safe and Happy 4th! Purrs, Angel & Isabella

  3. says

    I’m with you about the iceberg lettuce. Oh, I like salads with other types of greens, but on a hot Texas day, a salad with crisp iceberg lettuce is so nice. Maybe it doesn’t have the nutrition as Romaine, spinach, etc. but neither do green beans cooked a long time with a ham hock…but they taste better than lightly blanched ones.

    Recipe looks good, will have to try it. Enjoy your site, have subscribed to it in my reader for quite some time, one of my favorites!

    • says

      Hi Mike! I’m glad someone else out there is with me on the iceberg lettuce thing! Thanks for commenting – and reading my blog – it’s great to hear from you. Happy 4th of July and have a good weekend!

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