Mexican Salad [video]

Catalina Castravet
By Catalina Castravet

Mexican Salad is a great addition to your summer menu with its rich combination of flavors from Mexican staples – beans, avocados, tomatoes, and spices!

You can take this side dish to the beach or barbecue parties this summer along with our other refreshing summer favorites like the grape salad, cold summer soup, and avocado lime smoothie.

Mexican Salad Recipe

Homemade Mexican Salad Recipe

Mexican salad is easy to make and it requires only a few ingredients. You just toss and combine everything. This makes it an ideal picnic pick as it won’t take much of your time to prepare.

What makes this dish ultra special is the richness of Mexican flavors balanced in one easy recipe. Also, you get all sorts of textures and flavors from the vegetables and spices all tied together nicely by the tangy lime dressing.

If you don’t like any of the spices in this recipe, feel free to omit them as this is a highly versatile dish. We will teach you how to prepare the dressing so you won’t have to purchase commercially available ones. This makes this side dish healthier overall aside from the generous portions of healthy greens and fruits.

What is a Mexican salad?

It incorporates the staple ingredients of the Mexican cuisine including beans, corn, tomatoes, and avocados in a bed of Romaine leaves and cucumber. It has a complicated taste brought about by the cilantro, red onion, bell pepper, and black olives.

Topped with cotija cheese, this dish has all the flavors you are looking for. In addition, the lime dressing goes really well with the cilantro, too.

How to make Mexican salad?

  • Simply prepare the ingredients for the salad, then, toss them all in a large salad bowl leaving out the cheese at first.
  • Whisk together the ingredients for the lime dressing in a separate bowl.
  • Once combined, drizzle over the salad and toss some more. Top it with the cotija cheese. Then, cover and chill the salad in the refrigerator before serving.

Mexican Salad

Is Mexican salad healthy?

Being a salad that is loaded with vegetables, this Mexican salad recipe is healthy. Also, you get fiber from the greens and corn, protein from the beans, vitamins from the tomatoes, and the list goes on!

Though avocados could have high calories and a substantial amount of fat, what you get from them is a “good fat” which could actually help in managing cholesterol levels. 

And, this easy recipe has a light and tangy lime dressing, not a thick ranch dressing. This makes this recipe healthier.

What are the health benefits of black beans?

Aside from red beans which we used in this recipe, we can also substitute or simply add black beans. This kind of beans has high levels of fiber and protein, as well as minerals and nutrients. It has anti-cancer properties and can be eaten as part of a healthy diet regimen as it has a lot of starch that satiates hunger.

What do you need to make Mexican salad?

In this recipe, we used Romaine lettuce, cherry or grape tomatoes, avocado, cucumber, red onion, red beans, sweet corn, red bell pepper, black olives, and fresh cilantro.

We used the lime dressing for which we prepare the extra virgin olive oil, red wine vinegar, honey, lime zest and juice, cumin, chili powder, sea salt, and ground black pepper. All these ingredients make one flavorful and colorful salad!

Best Mexican Salad Recipe

How long can Mexican salad sit out?

Salads are highly perishable because of the use of fresh fruits and vegetables and so, let it sit out for no more than two hours. Refrigerate the leftovers if there is any.

What do you serve along with it?

Mexican salads can be served along with grilled meat. You can add tortilla chips or tostada shells for some added crunch. In addition, you can enjoy this salad with seafood or any other meat dishes. 

How do you Mexican Salad?

Refrigerate the dressing separately from the salad. Place them in separate airtight containers then, just toss them together again when serving. It can be kept in the fridge for up to 5 days.

Vegetarian Mexican Salad Recipe

Can you make Mexican salad in advance?

Yes! Just follow the abovementioned storage requirements. This is best served cold anyway, so, it can stay in the fridge for this. You can make a batch the night before for your summer getaway the next day!

Recipe Tips

  • For more protein, toss in some grilled chicken or shrimp.
  • If you are not a fan of the red onion, mellow its taste by soaking it in cold water for about 15 minutes.
  • In addition, in place of cilantro, you can use parsley but with lemon dressing, not lime.
  • For a spicier kick, add some chopped jalapeno to it.

Watch the recipe video below:

Save Recipe
5 from 3 reviews
Best Mexican Salad
Author: Catalina Castravet Serves: 6 servings
Prep time: 15 minutes Total time: 15 mins

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

  1. Combine all the Dressing ingredients in a small bowl, stir to combine and set aside.
  2. Combine all the salad ingredients except cheese in a large bowl.
  3. Add dressing and toss to combine.
  4. Garnish with cotija cheese on top and serve.
Calories: 298 Carbohydrates: 16 Protein: 6 Fat: 24 Saturated Fat: 6 Cholesterol: 22 Sodium: 666 Potassium: 631 Fiber: 5 Sugar: 8 Vitamin A: 10165 Vitamin C: 41.5 Calcium: 183 Iron: 2
Save Recipe

BEST MEXICAN SALAD

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Comments

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Gina

great salad, I made this one yesterday and is perfect for this time of the year. Refreshing, healthy, and delicious, just yummy!!

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Karen Coyne Downes

This recipe is amazing! Where did you get that fabulous white bowl?

Reply

thanks, its from a local market :)

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Susan

Made this for a big group and it was a hit! I did use black beans and doubled the cumin. I used Ancho chili powder as that was what I had. I doubled the chili powder too. This is the best salad I have ever made. I just made it for the 3rd time in a week and a half! Made it to try first then to give to the big group and just now! Thank you for an awesome recipe!!

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