Mexican Salad Recipe Vegetarian

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad to accompany any Mexican meal, or add grilled chicken to make it a main course!

Whenever I’m making Mexican food, I like to include a variety of side dishes including pinto beans and ricestreet corn and this simple yet satisfying Mexican style green salad.

Mexican salad with lettuce, corn, beans and tomato, tossed in a lime dressing.

HOW DO YOU MAKE MEXICAN SALAD?

This salad starts with chopped romaine lettuce, which is topped with tomatoes, corn, black beans, avocado and shaved red onion. A drizzle of homemade dressing goes over the top, then the salad is tossed until everything is coated. Add a sprinkle of tortilla strips and cotjia cheese, and you’ll be ready to eat!

Chopped romaine lettuce in a bowl.

TIPS FOR THE PERFECT SALAD

  • You can chop your own romaine lettuce, or use the pre-prepared bags of lettuce to save a little time.
  • Fresh, thawed from frozen and canned corn kernels all work well in this dish.
  • While I like to use cotija cheese for an authentic flavor, feta cheese will also work just fine.
  • Choose a ripe, yet firm avocado so that it won’t get mushy when tossed in the salad.
  • I use a mandoline to thinly shave my red onions.
  • Freshly squeezed lime juice works best in this recipe, skip the bottled juice.
  • You can use halved cherry tomatoes or diced plum tomatoes, whatever you have on hand will work.

Lettuce, tomatoes, onion, corn, avocado and black beans in a bowl.

MEXICAN SALAD DRESSING

The dressing for this salad is a blend of lime juice, olive oil, cilantro and spices. The ingredients are all whisked together until well combined. I like to make a double batch of dressing as it keeps well in the fridge for up to one week, and is great to have on hand.

Dressing poured over a bowl of lettuce, tomatoes, avocado and beans.

MEXICAN SALAD VARIATIONS

There are so many different ways to customize this salad based on the ingredients you have on hand.

  • Protein: You can add chopped grilled chicken, ground beef or shrimp to turn this salad into a meal.
  • Toppings: I love to add roasted pumpkin seeds, olives or pickled jalapenos for extra flavor.
  • Vegetables: Feel free to add other veggies to the salad such as thinly sliced radishes, cucumber, diced bell peppers or jicama.

Tongs serving up a portion of Mexican salad.

This salad is bright, colorful and packed full of flavor. Whether you’re looking for an accompaniment to a Mexican feast or simply searching for a light and fresh salad, this one will definitely be a winner.

Mexican Salad

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad to accompany any Mexican meal, or add grilled chicken to make it a main course!
 CourseSalad
 CuisineMexican
 KeywordMexican salad
 Prep Time20 minutes
 Cook Time1 minute
 Total Time21 minutes.

INGREDIENTS

For the salad

  • 4 cups romaine lettuce chopped
  • cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/2 cup corn kernels can be fresh, canned or thawed from frozen
  • 1 avocado peeled, pitted and sliced
  • 1 cup black beans
  • 1/4 cup cotija cheese finely crumbled
  • 1/3 cup tortilla strips

For the dressing

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 cup cilantro leaves chopped
  • salt and pepper to taste

INSTRUCTIONS

For the salad

Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl.

For the dressing

  • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
  • Pour the dressing over the lettuce mixture and toss gently to coat. Top with cotija cheese and tortilla strips, then serve immediately.

NUTRITION

Calories: 295kcal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 165mg | Potassium: 696mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4605IU | Vitamin C: 21mg

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