Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in!
This Mexican Salad Is…
- Super fresh: Packed with crisp, fresh veggies.
- Tangy: Quick, homemade lime-cilantro dressing is the absolute best!
- Flexible: Easy to customize with your favorite add-ins.
- Nutritious: Loaded with nutrients for a feel-good meal.
- Simple: Straightforward to make, no hassle.
- Prep-friendly: Great for making ahead and enjoying later or using as weekly meal prep.
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! Otherwise, canned works or try our fave fire-roasted frozen corn.
- Black beans: Drain and rinse.
- Sweet peppers: Bright and firm equals sweet flavors.
- Avocado: Ripe for nice added creaminess.
- 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
- Add protein: Grilled chicken, steak, or shrimp.
- Grain base: Include cooked quinoa or rice for bulk.
- Roasted veggies: Try tossing in roasted peppers or sweet potatoes.
- Fruit: Mix in mango or pineapple.
- Cheese swap: Try pepper Jack, queso fresco, or Cheddar.
- Add heat: Add some diced jalapeños.
- More crunch: Add toasted pumpkin seeds.
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 Mexican Salad:
- Cilantro Lime Rice: Or this Mexican Rice Recipe.
- Tacos or Quesadillas
- Guacamole and Chips
- Chicken Tortilla or Black Bean Soup
- Pinto Beans
More Recipes To Love:
- Sweet Potato and Black Bean Burrito Bowls
- Roasted Red Pepper Soup
- Mexican Street Corn Salad
- Black Bean Quesadillas
- Bean and Cheese Burritos
Mexican Salad
This Mexican Salad is packed with black beans, corn, peppers, and tomatoes, all topped with a zesty cilantro-lime dressing. So fresh and tasty!
Equipment
- Small blender or food processor
Ingredients
Dressing (see note 1)
Salad
- 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 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
Note 1: If you don’t want to make your own dressing, I like this store-bought cilantro-lime ranch. For a vinaigrette dressing, try this Cilantro Lime Dressing.
Note 2: I love Fire-roasted corn in this salad. If using frozen, sauté until thawed through, then cool it down before mixing in.
Note 3: Serving suggestions: 1/4 cup finely chopped cilantro, 1/2 red onion, thinly sliced, cotija cheese for topping, and/or tortilla strips.
Storage: Store the salad components separately in airtight containers for longer freshness. Keep the dressing in a jar in the fridge. Once dressed, the salad doesn’t store well, so only combine right before serving.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 746mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 99mg | Calcium: 47mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂