Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in!

Bowl of Mexican Salad with serving utensils.

This Mexican Salad Is…

  1. Super fresh: Packed with crisp, fresh veggies.
  2. Tangy: Quick, homemade lime-cilantro dressing is the absolute best!
  3. Flexible: Easy to customize with your favorite add-ins.
  4. Nutritious: Loaded with nutrients for a feel-good meal.
  5. Simple: Straightforward to make, no hassle.
  6. Prep-friendly: Great for making ahead and enjoying later or using as weekly meal prep.

All the ingredients used in this recipe prepped out for easy assembly.

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.

Ingredients for Cilantro-Lime Dressing prepped out for easy assembly.

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.

Dressing ingredients in the bowl of a food processor.

Variations

Switch Up This Mexican Salad Recipe

  1. Add protein: Grilled chicken, steak, or shrimp.
  2. Grain base: Include cooked quinoa or rice for bulk.
  3. Roasted veggies: Try tossing in roasted peppers or sweet potatoes.
  4. Fruit: Mix in mango or pineapple.
  5. Cheese swap: Try pepper Jack, queso fresco, or Cheddar.
  6. Add heat: Add some diced jalapeños.
  7. More crunch: Add toasted pumpkin seeds.

All of the salad ingredients in a bowl.

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.

Mexican Salad being tossed with the dressing.

What To Serve With Mexican Salad:

  1. Cilantro Lime Rice: Or this Mexican Rice Recipe.
  2. Tacos or Quesadillas
  3. Guacamole and Chips
  4. Chicken Tortilla or Black Bean Soup
  5. Pinto Beans

More Recipes To Love:

Mexican Salad being tossed with the dressing.
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5 from 3 votes

Mexican Salad

By Chelsea Lords
Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients  

Dressing (Note 1)

  • 2-3 large limes (½ tsp zest; 2 tbsp juice)
  • ½ teaspoon minced garlic
  • ½ cup loosely packed fresh cilantro (leaves and tender stems)
  • 1½ teaspoon coarsely chopped jalapeño, optional
  • ¼ cup each: mayo and sour cream
  • ¼ tsp salt and ⅛ tsp pepper

Salad

  • 5 heaping cups romaine lettuce, cut to bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • ¾ cup each: corn and drained/rinsed black beans (Note 2)
  • 1 cup mini sweet peppers, thinly sliced
  • 1 large ripe avocado, diced
  • Optional: ¼cup finely chopped cilantro,½ red onion, thinly sliced, cotija cheese for topping, tortilla strips

Instructions 

  • DRESSING: Combine all dressing ingredients in a small blender jar or food processor. 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.
  • ASSEMBLY: 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: Dressing: If you don't want to make your own dressing, we like this store-bought cilantro-lime ranch. For a vinaigrette dressing, try our Cilantro Lime Dressing.
Note 2:Corn:  Fire-roasted corn is a favorite of ours in this salad. If using frozen, sauté until thawed through, then cool it down before mixing in.

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.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 3 votes (2 ratings without comment)

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2 Comments

  1. Kris says:

    5 stars
    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 🙂

    Reply
    1. Chelsea says:

      Delish! I am so happy to hear this! Thanks Kris! 🙂

      Reply