Mexican Chopped Salad Pitas

These Mexican Chopped Salad Pitas are packed with healthy ingredients and are easy to make. They’re great for lunch or a light dinner, are vegan, and can easily be made gluten-free using a gluten-free pita!

I know it’s not quite summer yet, but the weather has been getting warmer, and I’ve been craving meals with a variety of fresh veggies in them. These Mexican Chopped Salad Pitas don’t require any cooking and are great for lunch or dinner.

I based this recipe on my popular Mediterranean Chopped Salad Pitas because they’re one of my favorite easy meals. They’re basically lots of veggies mixed with a flavorful dressing and enjoyed in a warm pita.

Why Your Body Will Love This Chopped Salad

• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Avocado is a great fiber source, too, promoting healthy digestion and helping our bodies feel full longer. It’s also high in potassium and healthy fats.
• Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
• Vitamins – Lettuce contains vitamins A (important for the eyes), K (strengthens the bones), and C (supports the immune system and blood), iron, and potassium. It’s also a great source of fiber.

Mexican Chopped Salad Pita Recipe Ingredients

• Lettuce – I used romaine lettuce because it has a nice crunch and holds up well.  You could use any lettuce you like or even kale and spinach.
• Black Beans – I love black beans, but pinto beans or garbanzo beans would work as well.
• Tomato – I used a medium-sized tomato that I chopped into bite-size pieces. Cherry or grape tomatoes would also work.
• Corn – I thawed some frozen corn. If you have fresh corn, it would be great!
• Avocado – I used one large avocado. You can also spread some guacamole on your pita before filling. If making this salad ahead of time, leave out the avocado until ready to serve.
• Vegan Queso Fresco – I used a similar recipe to my Vegan Feta Cheese. If you are not vegan, you can use real queso fresco, feta, or goat cheese.
• Onion – I used red onion, but any kind will work. You can even use green onions or scallions.
• Cilantro – Fresh cilantro is great in this recipe, but if you don’t like cilantro, you can omit it or replace it with parsley or another fresh herb you like.
• Jalapeno – I diced up some pickled jalapeños because they’re my favorite, but a fresh jalapeño will work great, too.

How To Make This Chopped Salad

1. Add all dressing ingredients to a jar and mix until combined.  Set aside.
2. Add all salad ingredients to a large bowl and pour the dressing over. Mix until everything is combined and coated with dressing.  Season with salt and pepper to taste.
3. Warm your pita bread on the stovetop or in the oven and add a heaping spoonful of Mexican chopped salad. Enjoy! Best when served soon after making.

Cumin Lime Vinaigrette Recipe

This Cumin Lime Vinaigrette might be my favorite thing about these Mexican Chopped Salad Pitas! I first tasted cumin lime dressing at a restaurant in town and immediately came home to replicate it. You need only a few ingredients to make this tangy and sweet dressing. The cumin also gives it such a great taste!

• Olive Oil – I use extra virgin olive oil, but another neutral-flavored oil would also work. I have never tried making this dressing oil-free, so I don’t have any advice on how to do that.
• Lime Juice – Fresh lime juice is best! Depending on how juicy the limes are, you’ll need 2-3 limes.
• Cumin – I had never used cumin in a salad dressing before, but it’s so good with the limes. You don’t need too much, but you can always add more if you prefer.
• Garlic – 1-2 cloves of fresh garlic. I like to grate my garlic for salad dressing so it doesn’t have big chunks.
• Dijon Mustard – Dijon mustard helps emulsify the dressing and adds a nice tang.
• Maple Syrup – Use pure maple syrup. You can also use honey if you don’t want to make it vegan.
• Salt and Pepper – Salt and pepper to taste. You will probably need more salt than you think because it will be used to season the entire bowl of Mexican chopped salad.

Recipe Frequently Asked Questions

• Does this keep well in the refrigerator? If you mix in the dressing, it won’t keep very well at all, but if you keep it separate, it should last for about four days. I also wouldn’t add the avocado in if you are planning on not eating it right away.
• Can I make this ahead of time? See the answer above for tips!
• Do I have to eat it in a pita? No! You can enjoy this chopped salad anyway you want. You can eat it by itself or enjoy it with crackers or chips.

Looking For More Easy No-cook Recipes?

Mediterranean Chopped Salad Pitas

Mediterranean Hummus Pizzas

Curried Chickpea Tofu Lettuce Wraps

Greek Chickpea Salad Pitas

Chopped Kale Salad with Smashed Chickpeas and Avocado

Mexican Chopped Salad Pitas

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• Author: She Likes Food
• Total Time: 20 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

These Mexican Chopped Salad Pitas are filled with healthy ingredients and are easy to make!

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Ingredients

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• 4–6 cups chopped lettuce, I used romaine
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup queso fresco (I used this vegan version)
• 1 cup corn kernels
• 1 medium sized tomato, diced
• 1 large avocado, diced
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• Chopped jalapeno, to taste (I used pickled jalapeños)
• 4–6 pieces of pita bread

Cumin Lime Vinaigrette

• 1/3 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2–1 teaspoon ground cumin
• 2 teaspoons pure maple syrup
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

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Instructions

1. Add all dressing ingredients to a jar and mix until combined.  Set aside.
2. Add all chopped salad ingredients to a large bowl and then pour dressing over.  Mix until everything is combined and coated with dressing.  Season with salt and pepper, to taste.
3. If needed, warm your pita bread on the stovetop or in the oven and then add a heaping spoonful of Mexican chopped salad in.  Enjoy!  Best when served soon after making.

• Prep Time: 20 mins
• Category: Lunch, Vegan
• Method: No Cook
• Cuisine: Mexican/American