Mexican Salad
This Mexican Salad is always a favorite on my summer menu with its fresh mix of avocado, tomatoes, and cilantro. The honey lime dressing adds just the right balance of sweetness and tang. I love the simplicity of Mexican cuisine, where fresh ingredients and vibrant spices come together to elevate even the simplest recipes.
As a food developer, I always make sure my recipes are both delicious and easy to follow. I test every measurement and ingredient until it is just right. And when salad season comes around, I love creating fresh combinations, just like my Mexican black bean salad, a flavor-packed vegetarian dish that is ready in minutes.
Table of contents
If you ask me why I make this recipe, the answer is pretty simple. My family and I are absolutely obsessed with Mexican food. Plus, getting my kids to eat their vegetables is not always easy, so I created this Mexican Salad to make it more exciting. The mix of creamy avocado, juicy tomatoes, and fresh cilantro, all tossed in my honey lime dressing, always wins them over. If you love Mexican food as much as we do, you have to try my Mexican street corn nachos next.
Why you will love this recipe
- Fresh and flavorful: This salad is packed with crisp romaine lettuce, juicy cherry tomatoes, and creamy avocado, all tossed in a zesty lime dressing. It is my favorite side for Taco Tuesday, and I always make extra because my family never leaves a bite behind.
- Quick and easy: Mornings are chaotic, and by the time I pick up the kids from school, I need something fast. This salad takes 30 minutes to chop, mix, and toss together, and I love that I can make it ahead so dinner is ready when we need it.
- Perfect for any occasion: Whether I pack it for lunch, serve it with Baja fish tacos for dinner, or bring it to a weekend barbecue, it always fits. I love that it keeps well in the fridge for a day or two.
- Healthy and satisfying: I always feel good serving this because it is packed with red beans, sweet corn, fresh cilantro, and crumbled cotija cheese. The mix of textures keeps it exciting, and the kids love the little bursts of sweetness from the corn with the creamy avocado.
What you will need
For the salad
- Greens and Herbs – I start with romaine lettuce and fresh cilantro, both rinsed, drained, and chopped for a crisp, flavorful base.
- Fresh Veggies – I love the mix of cherry tomatoes, English cucumber, red onion, and bell pepper for color and crunch.
- Creamy and Savory Additions – Avocado makes everything creamy, while black olives add a little briny bite. A sprinkle of cotija or feta cheese brings just the right touch of saltiness.
- Beans and Corn – I use red beans for a hearty, protein-packed bite, but black beans or pinto beans work too. Sweet corn adds a little pop of sweetness that balances the flavors perfectly.
Homemade honey lime dressing
- Citrus and Vinegar – Lime juice and zest add brightness, while red wine vinegar brings a subtle tang that balances the flavors.
- Sweet and Smooth – A touch of honey enhances the dressing with natural sweetness, and extra virgin olive oil ties everything together.
- Spices and Seasoning – Chili powder and cumin add warmth, while sea salt and freshly ground black pepper bring out all the flavors.
How to make
Prepare and chop the ingredients: I wash and chop all the ingredients for the salad. Then, I toss everything together in a large salad bowl, leaving out the cheese at first.
Dressing: Now I make the easy dressing, whisking together all the ingredients in a separate bowl until well combined.
Combine: Then, I drizzle the dressing over the salad and toss everything together. I sprinkle the cotija cheese on top, cover the bowl, and let it chill in the refrigerator.
Serve: I give the salad one last gentle toss, then scoop it onto plates or into bowls. It is ready to enjoy fresh and chilled with my favorite main dishes.
Expert tip
Why Dressing Matters in Salad
A good dressing is the heart of any great salad, and I have learned that the right balance makes all the difference. My honey lime dressing brings this Mexican Salad together, adding just the right touch of sweetness, acidity, and richness. I always make sure to whisk in the olive oil little by little, stirring constantly so it blends smoothly and does not separate. A well-made dressing not only enhances flavor but also helps our bodies absorb all the nutrients from fresh veggies. Whether it is a light drizzle or a generous toss, the right dressing turns simple ingredients into something truly amazing.
More tips to consider:
- Try to chop the veggies into similar sizes so every bite has a good mix of flavors. It makes the salad more balanced and enjoyable.
- I like to save time by prepping the veggies and dressing in advance. Keeping them in the fridge until serving makes everything quick and easy.
- I always add the cheese last for the best flavor. It keeps it fresh and prevents it from getting soggy.
- If I think I might have leftovers, I keep the salad and dressing separate. This way, the salad stays crisp, and I can enjoy it later.
- Letting the salad chill for at least an hour makes a big difference. The flavors blend together, and it tastes even better.
Recipe variations
- Grilled veggies: I love grilling 1 cup of veggies before adding them to the salad for a smoky flavor. Just make sure they are completely cool before tossing them in.
- Add meat: For a heartier meal, I add 1 cup of chopped chicken, pork, or turkey. It blends perfectly with the veggies and beans while adding more protein.
- More cheese: There is no reason to stop at just one kind of cheese. I sometimes mix ½ cup of cotija with ½ cup of cheddar, feta, or mozzarella for extra flavor.
- Spice it up: If my family is in the mood for heat, I add ½ teaspoon of red pepper flakes or ½ diced jalapeño. A little cayenne pepper also does the trick.
- Grilled corn: I swap 1 cup of sweet corn for grilled corn when I want a deeper, smoky flavor. Fresh or frozen corn works just as well too.
- Tortilla chips: For extra crunch, I sprinkle ½ cup of crushed tortilla chips on top. It adds great texture and makes every bite more satisfying.
Serving suggestions
Since I adore Mexican cuisine, I always serve this salad with something classic. A side of my homemade salsa with tortilla chips and a scoop of fresh guacamole recipe makes this meal feel complete.
My Mexican salad recipe is incredibly versatile, making it easy to enjoy in different ways. It pairs perfectly with a warm bowl of my chicken tortilla soup or alongside this amazing chicken Tinga recipe. Oh, so delicious! And the best part? Leftovers make the easiest meals. I just toss them into soft tortillas for a quick lunch or mix them into a burrito bowl for my kids, and they love it every time.
How to store leftovers
- Refrigerate: I like to keep the salad and dressing separate if I plan to have extras. The salad stays fresh for up to five days in the fridge when stored in a loosely covered container. The dressing lasts even longer, so I keep it in a glass jar with a lid for up to 14 days.
- Freezing: I do not recommend freezing this salad. Fresh ingredients taste best when enjoyed right away!
Frequently asked questions
I always add the avocado right before serving to keep it fresh. If I need to store leftovers, I squeeze a little lime juice over the avocado and cover it tightly.
Absolutely, I use red beans, but black beans, pinto beans, or even black-eyed peas work just as well. It is a great way to use whatever I have on hand!
While cumin is a beautiful and fragrant spice, I know some people are not a fan of it. This Mexican Salad and its honey lime dressing are so versatile that you can easily adjust them to your taste. If cumin is not your thing, simply leave it out, the dressing will still be just as delicious. The same goes for the veggies, add what you love and skip what you don’t.
More Mexican food recipes:
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Mexican Salad
Ingredients
- 1 large head Romaine Lettuce rinsed, chopped, and dried
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1 English cucumber sliced
- 1 small red onion thinly sliced
- 1 15.25 oz can red beans drained and rinsed
- 1 15.25 oz can sweet corn drained
- 1 red bell pepper chopped
- 1/2 cup black olives cut in half
- 1/3 cup fresh cilantro chopped
- 1 cup crumbled cotija cheese or feta cheese
Lime Dressing Ingredients:
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- Juice of 1 lime
- Zest of 1 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper freshly ground
Instructions
Make the dressing:
- First, combine all the dressing ingredients in a small bowl, adding the oil lastly little by little, while stirring to combine. Set aside.
Assemble the salad:
- Chop the salad ingredients and combine them in a separate bowl, except for the cheese.
- Then, add the dressing and toss to combine. Refrigerate for one hour before serving, for the flavors to meld.
- Garnish with cotija cheese on top and serve.
Video
Notes
Why Dressing Matters in Salad
A good dressing is the heart of any great salad, and I have learned that the right balance makes all the difference. My honey lime dressing brings this Mexican Salad together, adding just the right touch of sweetness, acidity, and richness. I always make sure to whisk in the olive oil little by little, stirring constantly so it blends smoothly and does not separate. A well-made dressing not only enhances flavor but also helps our bodies absorb all the nutrients from fresh veggies. Whether it is a light drizzle or a generous toss, the right dressing turns simple ingredients into something truly amazing.More tips to consider:
- Try to chop the veggies into similar sizes so every bite has a good mix of flavors. It makes the salad more balanced and enjoyable.
- I like to save time by prepping the veggies and dressing in advance. Keeping them in the fridge until serving makes everything quick and easy.
- I always add the cheese last for the best flavor. It keeps it fresh and prevents it from getting soggy.
- If I think I might have leftovers, I keep the salad and dressing separate. This way, the salad stays crisp, and I can enjoy it later.
- Letting the salad chill for at least an hour makes a big difference. The flavors blend together, and it tastes even better.