Description
Mexican salad is a vibrant, nutritious dish full of fresh vegetables, black beans, corn, avocado, and a zesty lime dressing. Bursting with flavor and texture, it’s perfect as a light main course or colorful side dish.
Ingredients
- 6 cups romaine lettuce or mixed greens, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 bell pepper (any color), diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or shredded cheddar (optional)
- 1/2 cup tortilla strips or crushed baked tortilla chips (optional)
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- In a large salad bowl, combine chopped lettuce, black beans, corn, cherry tomatoes, red onion, bell pepper, and avocado.
- Sprinkle with chopped cilantro and cheese, if using.
- In a small bowl or jar, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat evenly.
- Add tortilla strips or crushed chips just before serving for extra crunch.
- Serve immediately or chill slightly before serving.
Notes
To keep ingredients fresh, store salad and dressing separately until ready to serve.Use grilled corn or roasted vegetables for added depth of flavor.For added protein, mix in grilled chicken, shrimp, or tofu.Toss avocado in lime juice to prevent browning if preparing in advance.Use vegan cheese or omit cheese to make the salad vegan-friendly.
Nutrition
- Serving Size: 1 main dish serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg
