Mexican Salad with black beans, corn, onions, peppers, and tomatoes topped with a zesty cilantro-lime dressing. So fresh, so delicious!
author’s note
The Salad That Steals the Show!
I’ve been making a version of this salad since college. It’s one of those meals you can throw together in no time, and back then, I always kept cans of black beans, corn, and veggies like peppers and onions in the fridge. It was super quick to toss everything in a bowl and top it with a store-bought dressing.
The homemade dressing is a game-changer—so flavorful and easy to whip up! It takes this salad to a whole new level.
If you’re looking for an easy go-to salad that everyone will be asking for more of, this is your sign to give it a try!
Mexican Salad Ingredients
- Romaine lettuce: Look for bright, crisp heads. Clean and thoroughly dry.
- Tomatoes: Choose firm, bright ones for peak sweetness.
- Corn: Fresh is delicious! Canned works or try my fave fire-roasted frozen corn.
- Black beans: Drain and rinse.
- Sweet peppers: Get a mix of colors to make the salad look extra good.
- Avocado: Make sure you grab a ripe one.
- Extras: Cilantro for freshness, red onion for bite, cotija for salty kick, and tortilla strips for crunch.
Mexican Salad Dressing Ingredients
- Limes: Go for firm, heavy ones for more juice.
- Garlic: Fresh for stronger flavor; pre-minced for ease.
- Cilantro: Bright, fresh leaves are key for flavor! Twist off the top of a bunch and measure loosely.
- Jalapeño: De-seed to dial down the heat.
- Mayo: Use a high-quality brand–it makes a big difference!
- Sour cream: Light works fine here.
Variations
Switch Up This Mexican Salad Recipe
Storage
Meal Prep or Make Ahead
For the best texture, enjoy this Mexican Salad freshly assembled. However, if you’d like to prep ahead, here’s how to store each component:
- Dressing: Keeps in the fridge, sealed, for a week.
- Veggies: Store in airtight containers, lettuce wrapped with a paper towel, in the fridge for 3-5 days.
- Beans and corn: Keep separately in the fridge for up to a week.
- Avocado: Best cut right before serving. If storing, drizzle with lime juice and seal in a container for 1-2 days.
- Cheese and Chips: Store cheese in the fridge and tortilla strips at room temp in a sealed bag.
What To Serve With This:
Mexican Salad
Equipment
- Small blender or food processor
Ingredients
- 5 heaping cups romaine lettuce cut to bite-sized pieces
- 1 cup cherry tomatoes halved
- 3/4 cup corn see note 2
- 3/4 cup black beans drained and rinsed
- 1 cup mini sweet bell peppers thinly sliced
- 1 large ripe avocado diced
- Serving suggestions see note 3
Instructions
- Dressing: Combine all dressing ingredients in a small blender or food processor. Add 1/2 teaspoon lime zest and 2 tablespoons lime juice. Pulse until smooth. Transfer to a mason jar; pop in the fridge until ready to use.
- Lettuce: Chop the lettuce into small bite-sized pieces. Wash and thoroughly dry the lettuce (a salad spinner comes in handy here). Wet lettuce keeps the dressing from adhering properly.
- Assemble: For immediate serving: Top lettuce with salad ingredients, add dressing to preference, adjust seasoning, and serve.For later/meal prep: Store salad components separately. Assemble as needed to avoid sogginess and browning. Add optional items as desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a Mexican themed luncheon & everyone loved it! Now I have something I can take to pot luck & not worry if it is good! We loved the dressing & will make it frequently . Thank you
So thrilled to hear this! Thanks Paula!
This salad & dressing was so delicious!! I made it for a party yesterday & then made it again today for my husband & I.
So thrilled to hear this! Thanks Lisa!
Loved this salad, thanks Chelsea! I subbed feta for cotilla cheese, otherwise no changes to the recipe. Served with grilled bone-in chicken breasts. And, had leftovers for lunch today … still delicious 🙂
Delish! I am so happy to hear this! Thanks Kris! 🙂