Mexican Salad Recipe

Mexican Salad is a great addition to your summer menu with its rich combination of flavors from Mexican staples – beans, avocados, tomatoes, fresh cilantro, and spices! Watch the recipe video tutorial below and see how easy this is!

Salads are great and healthy side dishes to serve with pretty much any meal. You can take this 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.

This Mexican Chopped Salad recipe is a simple and healthy addition to pretty much any meal. I love using it as a side with tacos, chicken enchiladas, grilled chicken, and shrimp.

I like using fresh and healthy ingredients here. Also, the dressing is light and is made with fresh lime juice, honey, olive oil, and seasoning. When combined together they make for a perfect and energetic side dish!

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.

Mexican Chopped Salad

This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

Prep: 25min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 228 kcal, Carbohydrate 35 g, Protein 5 g, Fat 8 g, Saturated Fat 1 g, Sodium 438 mg, Fiber 7 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic (finely minced)
• ½ teaspoon salt
• 2 tablespoons canola oil
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed
• 6 6- inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt
• 1 medium head romaine lettuce (chopped in approximately 1/2 inch pieces)
• 1 medium bell pepper (diced in 1/4-inch pieces**, any color (I used orange))
• ½ medium red onion (diced in 1/4-inch pieces**)
• ½ medium jicama (peeled and diced in 1/4-inch pieces**)
• 1 medium zucchini (diced in 1/4-inch dice**)
• 4 medium tomatoes (seeded and diced into 1/4-inch dice**)
• 4 ears corn (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn)
• 1 1/2 cups canned black beans (drained and rinsed)
• 1/2 cup finely chopped cilantro (plus whole cilantro leaves for garnish, if desired)
• instructions

Instruction:

1. For the dressing, combine lime juice, honey, cumin garlic and salt.
2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
3. Taste and add more salt and pepper, if needed. Set aside.
4. For the corn tortilla strips, preheat oven to 400˚F.
5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
9. Remove from microwave with a hot pad and allow to cool for 5 minutes.
10. After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
12. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Best Mexican Salad

Mexican Salad is made with beans, avocados, corn, tomatoes, cilantro, and spices! A healthy side dish for tacos, grilled chicken, and shrimp.

Prep: 15min

Total: 15min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 298 kcal, Carbohydrate 16 g, Protein 6 g, Fat 24 g, Saturated Fat 6 g, Cholesterol 22 mg, Sodium 666 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

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)
• 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

Instruction:

1. First, combine all the dressing ingredients in a small bowl, stir to combine and set aside.
2. Garnish with cotija cheese on top and serve.

Mexican Salad with Cilantro Lime Dressing

This Mexican Salad is far more delicious than any restaurant and serves a crowd at a fraction of the price! It’s fresh, filling, flavorful, gluten-free, loaded with vegetables and drizzled with intoxicating Cilantro Lime Dressing. You will want to do douse the dressing on EVERYTHING, guaranteed. This Mexican Salad recipe is bursting smokey grilled sweet corn, crunchy red bell peppers, juicy tomatoes, hearty black beans, salty pepitas, creamy avocados, fresh romaine lettuce, kicking Pepper Jack cheese and crispy tortilla strips. You can dress this Mexican Salad up or down by adding chili lime chicken, chipotle chicken or cilantro lime chicken or more or less of your favorite ingredients to make it YOUR favorite Mexican Salad!

Prep: 30min

Total: 30min

Yield: 6

Ingredients:

• 1 large head romaine lettuce (chopped (8 cups))
• 1 15 oz. can black beans (rinsed and drained)
• 1 cup cherry or grape tomatoes (halved)
• 2 ears sweet corn on the cob
• 3/4 English cucumber (sliced and quartered)
• 1 red bell pepper (chopped)
• 1 avocado (pitted and sliced)
• 1 small bunch radishes (thinly sliced, optional)
• 1/4 cup chopped red onions
• 1 cup cubed pepper jack cheese (more or less to taste)
• 3/4 cup raw pepitas
• 1 teaspoon olive oil
• 1/2 teaspoon chili powder
• freshly cracked salt
• 6 corn tortillas
• 2 teaspoons Vegetable oil
• freshly cracked salt
• 1 Recipe Cilantro Lime Dressing
• 1 Recipe Chipotle Chicken
• 1 Recipe Chili Lime Chicken
• 1 Recipe Cilantro Lime Chicken

Instruction:

1. Click “Cilantro Lime Dressing” in the ingredients to be directed to the recipe. Prepare according to directions, cover and refrigerate. Dressing can be made 3 days in advance.
2. Bake at 425 degrees F for 12-16 minutes or until tortillas are light golden brown.
3. OR SKILLET CORN: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
4. Garnish salad with avocados, tortilla strips, pepitas and freshly cracked salt and pepper.

Easy Mexican Salad

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.

Prep: 20min

Total: 20min

Yield: 4

Nutrition Facts: servingSize None, calories 110 calories, Sugar 7.1 g, Sodium 50.8 mg, Fat 1.7 g, Saturated Fat 0.3 g, Trans Fat 0 g, Carbohydrate 22.1 g, Fiber 9.4 g, Protein 6.8 g, Cholesterol 0 mg

Ingredients:

• 3 Romaine hearts (8 cups chopped)
• 2 cups baby greens, like baby kale (optional)
• 1/4 cup sliced red onions (or Pickled Red Onions)
• 1/2 cup cherry tomatoes
• 4 radishes
• 1 cup frozen corn kernels, thawed
• 1 handful roasted salted pepitas (pumpkin seeds)
• Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Chipotle Ranch, or Taco Salad Dressing (fastest)
• Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber

Instruction:

1. If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
2. Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
3. Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
4. Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Mexican Salad – Healthy Salad Recipe – My Recipe Book With Tarika Singh

FAQ

What is Mexican salad made of?

What are the 5 types of salads?

What salad do you have with tacos?

• Simple chopped green salad. …
• Mexican style corn salad. …
• Avocado salad. …
• Mexican salad with lime and coriander dressing. …
• Easy taco slaw. …
• Chicken fajita salad. …
• Homemade tomato salsa. …
• Black bean salad.