Mexican Salad

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad to accompany any Mexican meal, or add grilled chicken to make it a main course!

Course Salad

Cuisine Mexican

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 295kcal

Author Sara Welch

Ingredients

For the salad

4 cups romaine lettuce chopped
1 cup cherry tomatoes halved
1/4 cup red onion thinly sliced
1/2 cup corn kernels can be fresh, canned or thawed from frozen
1 avocado peeled, pitted and sliced
1 cup black beans
1/4 cup cotija cheese finely crumbled
1/3 cup tortilla strips

For the dressing

1/3 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup cilantro leaves chopped
salt and pepper to taste

Instructions

For the salad

Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl.

For the dressing

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
Pour the dressing over the lettuce mixture and toss gently to coat. Top with cotija cheese and tortilla strips, then serve immediately.

Video

Notes

You can chop your own romaine lettuce, or use the pre-prepared bags of lettuce to save a little time.

Fresh, thawed from frozen and canned corn kernels all work well in this dish.

Choose a ripe, yet firm avocado so that it won't get mushy when tossed in the salad.

You can use halved cherry tomatoes or diced plum tomatoes.

Nutrition