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.

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

No ratings yet

Print Recipe Pin Recipe

Ingredients

Dressing:
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
Salad:
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

Instructions

Make the dressing:
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.
Mix in the cilantro and salt and pepper to taste. If it's too tart add a little more honey. Refrigerate.
Make the pumpkin seeds:
Preheat the oven to 325 degrees F.
In a small bowl toss all the pumpkin seed ingredients together.
Spread out on a small baking sheet and bake 8 - 10 minutes until crunchy and browned. Let cool.
Make the salad:
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).
Refrigerate at least 30 minutes or longer.
When ready to serve add the lettuce and tortilla chips, toss and add more dressing if needed. Season with salt and pepper to taste.
Serve cold or at room temperature. Best eaten the day it's made.