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Mexican Chopped Salad with Toasted Cumin Vinaigrette Recipe

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Recipe courtesy Robin Miller 2007

Show: Quick Fix Meals with Robin MillerEpisode: Juggling Flavors

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on February 28, 2012

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    I made this as a side dish to fish tacos, so i left out the chicken, and it was the perfect fresh-mex side to the tacos. This recipe makes a lot so there were lots of leftovers which my husband ate as a before school snack and said it made a perfect quick snack

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  • on July 11, 2011

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    I knew I didn't have any fresh cilantro when I started out, but then realized I didn't have any tomatoes either (this rarely happens at our house. I had frozen corn that I defrosted, patted all the moisture out and then tossed in a dry pan and browned slightly. I used black beans and used all the other ingredients just as directed. My husband grilled the chicken. WOW, was it ever delicious. My husband thought is was a little too vinegary so next time I will tone it down with a tiny bit of sugar. Great summer dish or anytime of year for that matter. Thank you, Robin.

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  • on June 11, 2011

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    While I was preparing this salad, my husband made a few cracks about the corn being in on the griddle and also that it smelled like a cheap Mexican restaurant when I heated the oil and cumin. I was very relieved after taking the first bite and realized it was fabulous! I used black beans and also no jalapenos, but otherwise followed the recipe. He kept commenting on all the bursts of flavors and asked for seconds. Can't wait to serve it to company!

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  • on December 19, 2010

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    This recipe was interesting! I used the leftover chicken from the other meal, subbed black beans for pinto, and did not include olives (just didn't seem like the right ingredient. The vinaigrette was really good but it wasn't enough so I made a double batch but that was a little too much. The apple added a very nice crunch and flavor, and the grilled corn made this salad. I think the salad would be better with a spicy ranch dressing...like a Baja type sauce. We'll try again, but without the vinegar based sauce.

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  • on July 31, 2010

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    I made some small changes. When I grilled the chicken I also grilled the corn, an Annaheim sweet pepper (jalapenos are too hot for me and an okra I had on hand. I used black olives as I didn't want to pit the olives. The Granny Smith apple pulls this recipe together so it comes out terrific using whatever you have on hand, just don't change the apples, cumin, cilantro, and vinegar!

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  • on May 09, 2010

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    This was so good - all kinds of flavors and textures. This is a great side dish when you take out the chicken. Serve with Bobby Flay's unbelievably fabulous Shredded Tomatillo & Chicken Tacos with Queso Fresco.
    I made a few substitutions, based on what I had on hand:
    Skipped pickled jalapenos and green olives (the olives seemed out of place here
    Used black beans instead of pinto
    Added crunchy tortilla strips on top, when serving (the kind they make as a salad topping, found near croutons
    The apples may sound odd at first, but they work very well and add a necessary crunch.

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  • on April 08, 2010

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    Fast and yummy. Love it!

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  • on March 21, 2010

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    This was a strange combination of flavors that I do not recommend.

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  • on January 19, 2010

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    This is FANTASTIC! My husband and I ate the whole thing!!!

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  • on July 20, 2009

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    very good and different for not much effort. based on reviews, I substituted black beans for pinto beans. have made it both with & without chicken - good either way. I used less cheese than called for - just didnt need it in my opinion.

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