Mexican Salad
Craving something vibrant and fresh? This Mexican Salad is the ultimate dish, bursting with flavors and textures. Perfect for summer gatherings or meal prep, it's a colorful mix of veggies, beans, and avocado, drizzled with a creamy dressing. Make it tonight and enjoy a healthy, delicious meal that everyone will love!
Equipment
- Small blender
- Food Processor
Ingredients
- 2 to 3 large limes
- 1/2 teaspoon minced garlic
- 1/2 cup loosely packed fresh cilantro
- 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
- 5 heaping cups romaine lettuce
- 1 cup cherry tomatoes
- 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)
- 1 cup serving suggestions (see note 3)
Instructions
- For the dressing, combine all the dressing ingredients in a small blender or food processor. Don’t forget to add 1/2 teaspoon lime zest and 2 tablespoons lime juice. Pulse until smooth, creating a rich and creamy dressing that will coat your salad beautifully. Transfer this mixture to a mason jar and pop it in the fridge until you’re ready to use it.
- Next, let’s prepare the romaine lettuce. Chop the lettuce into small, bite-sized pieces. It’s essential to wash and thoroughly dry the lettuce—this is where a salad spinner comes in handy! Wet lettuce can prevent the dressing from adhering properly, so ensure it’s crisp and dry.
- Now it’s time to assemble the salad. In a large bowl, start with the chopped romaine lettuce as your base. Layer on the cherry tomatoes, corn, black beans, and mini sweet bell peppers. Each ingredient adds its special touch, so don’t skimp on the portions!
- Add the avocado next. Dice it into chunks and gently fold it in to avoid mashing. The creaminess of the avocado will enhance the overall texture of the salad.
- Once all the ingredients are in the bowl, drizzle your prepared dressing over the top. Start with a little and adjust to your preference. You can always add more, but you can’t take it out once it’s in!
- To serve immediately, gently toss the salad to combine all the flavors. Adjust seasoning with a pinch of salt and freshly cracked pepper as needed.
- If you’re prepping for later, store the salad components separately in airtight containers. This way, it stays fresh longer and prevents sogginess. Assemble as needed to maintain the salad’s crispness.
- Don’t forget to add any optional toppings as desired, like finely chopped cilantro or crumbled cheese for an extra layer of flavor. You can even include some sliced red onion for a zesty kick!
- Enjoy your Mexican Salad right away or store it for meal prep. It’s flexible and forgiving, definitely a keeper!
Notes
- Tip 1: If you don’t want to make your own dressing, I like this store-bought cilantro-lime ranch.
- Tip 2: I love fire-roasted corn in this salad. If using frozen, sauté until thawed through, then cool it down before mixing in.
- Tip 3: For serving suggestions, consider adding finely chopped cilantro, thinly sliced red onion, cotija cheese for topping, and/or tortilla strips.
- Tip 4: 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.