Mexican Salad

5 from 4 votes

This Mexican Salad is packed with black beans, corn, peppers, and tomatoes, all topped with a zesty cilantro-lime dressing. So fresh and tasty!

Prep Time30

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: Healthy, Mexican, Vegetarian

Keyword: mexican salad

Servings: servings

Author: Chelsea Lords

Cost: $8.38

Equipment

Small blender or food processor

Ingredients

Dressing (see note 1)

2 to 3 large limes
1/2 teaspoon minced garlic
1/2 cup loosely packed fresh cilantro leaves and tender stems
1-1/2 teaspoons coarsely chopped jalapeño optional
1/4 cup mayo
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

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 bell peppers thinly sliced
1 large ripe avocado diced
Serving suggestions see note 3

US - Metric

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

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