Mexican Chopped Salad with Slow Roasted Tomatoes

I’ve been meaning to post a new recipe for weeks now, but it’s all about finding the perfect dish. Something nutritious and filling. Chockfull of ingredients and colorful.

I’ve also not had much time on my hands to do any real cooking, but today, I was free as a bird! This recipe did take some time, but I was feeling productive so I thought why not try some slow roasting? While it may be one of Francisco’s least favorite cuisines, Mexican food is one of my favorites, especially this summer since I’m learning Spanish!


Mexican Chopped Salad with Slow Roasted Tomatoes

Slow Roasted Tomatoes

10 oz. Grape Tomatoes
2-3 cloves of Garlic
2 Green Onions (sliced)
1 Tbsp. Olive oil

Chopped Salad Ingredients

1 Romaine Heart (chopped)
1 Avocado
3-4 Radishes
1/2 c. Black beans
1/4 pckg. Trader Joe’s Soyrizo
1 c. Corn (roasted or boiled)
1 Jalapeño Pepper (sliced)
2-3 Tbs. Spicy Cactus Sauce as dressing (can be replaced with any salsa)

I nabbed the slow roasted tomato recipe from Smitten Kitchen and thought they would make a perfect addition to my salad.

Preheat the oven to 225°F. Slice the grape tomatoes into halves. On a baking sheet lined with parchment paper or aluminum foil, arrange the tomato halves with sliced green onion and the garlic cloves.


Drizzle the tomatoes with olive oil and roast them for 2 hours or more. Deb from Smitten Kitchen wrote: “You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.”


You can use these slow roasted tomatoes as a topping for this salad or you can put them in a bit of olive oil and store them in the fridge as a delicious condiment to sandwiches, pastas, etc.

While the tomatoes are roasting, you can either grill or boil the corn. Or to keep it simple and buy canned corn! Then you slice up all of the vegetables!

In a frying pan with a little bit of oil, heat up the soyrizo until it’s cooked and a little crispy. Then place it in a separate bowl. In the same pan, I heated up the black beans as well.


Next, over a bed of the sliced romaine lettuce, I topped it with diced avocado, corn, thinly sliced radishes, cooked black beans, soyrizo, slow roasted tomatoes and fresh cut jalapeños.

Finally, I added this deliciously spicy cactus sauce, that I saved that Francisco’s family brought in from New Mexico, as a dressing. Since it was a little spicy, Mom used a mild tomato salsa for her dressing and we picked out the jalapeños!

All that was left was to mix it all up and serve!!


This salad was an absolutely delicious dinner. It was filled with all kinds of goodies in every bite and was the perfect amount of spicy and rich.

Happy Eating!




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