By Chef Alli

Chopped Mexican Salad with Jicama and Cilantro

Chopped Mexican Salad


  • 12 oz. package frozen corn, thawed
  • 15 oz. can black beans, drained and rinsed (or substitute 2 cups cooked black beans)
  • 1 red bell pepper, seeds and membranes removed, diced
  • 1 green bell pepper, seeds and membranes removed, diced
  • 8 oz. grape tomatoes, halved lengthwise
  • 1 small red onion, diced
  • 1 jalapeño, seeds and membranes removed, minced
  • 1 small jicama, peeled, chopped
  • 1 head red leaf lettuce, cut or torn into bite-size pieces
  • 1/2 cup cilantro leaves, Chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Tortilla chips, crushed, optional



  • 1/3 cup vegetable oil
  • 1/3 cup fresh lime juice
  • 3 Tbs. honey
  • Zest of 1 lime
  • 1 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Combine all dressing ingredients in a dressing cruet or glass jar with a lid and shake well to combine.


In a very large mixing bowl, combine corn – cilantro; toss gently and season to taste with salt and pepper. Drizzle with prepared dressing and toss again, adding tortilla chips if desired. Serve at once. Salad is best served at room temperature.


  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to