Mexican-Inspired Chopped Salad

A crunchy, colourful salad made from corn, red onion, tomato, cucumber, parsley and black beans, all dressed with a creamy and simple dressing made from fresh lime juice. A perfect picnic salad that can be made up to three days in advance and stored in the fridge. Delicious served on its own or with tortilla chips for extra crunch.


  • No parsley? Use coriander. 
  • No lime juice? Swap for lemon juice. 
  • No black beans? Try with chickpeas or lentils instead.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 2


1 Corn (off the cob)

1 Red onion (diced )

3 Tomatoes (chopped )

90 g Cucumbers (chopped )

6 tbsp Parsley (chopped )

400 g Black beans (drained and rinsed )

For the dressing:

3 tbsp Lime juice

1 tsp Ground cumin

1 Garlic clove (grated )

1 tsp Tabasco

2 tbsp Mayonnaise (or vegan mayonnaise )

6 tbsp Olive oil

Salt & pepper (to taste )

For serving:

Corn tortilla chips (to taste )


  1. Prepare all of your ingredients.
  2. In a bowl, add all the dressing ingredients and mix until combined. Season with salt and pepper.
  3. Pour the dressing into a medium-sized up-cycled jar.
  4. Stack your ingredients starting with the red onion and following with the corn, black beans, tomatoes, cucumber and parsley. 
  5. Press until airtight, close the jar and store in the fridge for up to 3-4 days, or until ready to eat. 
  6. When you are ready to eat, simply pour all the content of the jar into a large mixing bowl and toss all of the ingredients together until coated in the dressing. 
  7. Divide into plates and serve with corn tortilla chips for extra crunch. 
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How to store

Store in the fridge for up to 3-4 days. 


Avocado dip: Mash a couple of avocados until smooth and mix in your leftovers for a chunky dip. Serve with corn tortilla chips.