This Mexican salad is one of my favorite side dishes and it comes together so quickly! With lots of veggies and a vibrant, citrusy dressing, you can’t go wrong serving this on a weeknight as well as at a party.
I love to serve this alongside enchiladas or tacos, but you can easily just scoop it up with some tortilla chips or potato chips, too. It’s also a surprisingly tasty topping for burgers!
Whether you’re looking for an easy way to get dinner on the table or a tasty side dish for picnics and potlucks, this salad is a winner!
Why You’ll Love This Mexican Salad
Salads don’t have to be boring! here are a few reasons why we know you’ll love this one.
- The furthest from boring – Salads tend to get a bad rep for being boring or blah, but these flavors are anything but.
- Lots of texture and color – With all the chopped veggies, the textures and colors of this salad are unmatched.
- Homemade dressing – What’s a great salad without a great dressing to match? This one is light, fresh and full of flavor.
Ingredients
The ingredient list may seem a little long, but this salad comes together quickly. Plus, if you need to save on prep time, you can use ingredients that are already sliced and diced from the produce section at your grocery store.
- Romaine Lettuce – One of my favorite types of lettuce, Romaine is a crisp and fresh green that is the base of the salad.
- Black Beans – Beans add plant-based protein as well as fiber which makes the salad more nutritious and hearty. Be sure to drain and rinse the beans.
- Corn – Corn helps to give the salad vibrant color. Be sure to drain it before adding it to the salad.
- Avocado – Avocado gives the salad more color and contributes a creamy texture.
- Red Bell Pepper – These add crunchy texture and a bit of sweetness. If you want, you can use other varieties like green bell peppers or other colors.
- Jalapeño Pepper – These peppers add a spicy kick to the salad. Be sure to remove the seeds before dicing them.
- Cilantro – I love the herbaceousness that cilantro adds to this salad, but if you’re not a fan of cilantro you can omit it or replace it with parsley or Thai basil.
- Cherry Tomatoes – Tomatoes balance the salad with their acidity.
- Queso Fresco – This crumbled cheese adds creaminess and a slight bit of salty flavor.
- Lime – I like to use fresh lime juice in the vinaigrette but you can use store-bought juice in a pinch.
- Olive Oil – Since this is the base of the vinaigrette, be sure to use a high-quality variety for the best flavor.
- Cumin – Cumin is a key ingredient in Mexican cuisine and it gives the vinaigrette its earthy flavor.
- Chili Powder – Chili powder is perfect for adding just a bit of a spicy kick to the dressing.
- Salt – I like to use sea salt. You can use any variety of salt you like, but be sure to use it — it brings out the flavors of the rest of the ingredients.
- Pepper – Ground black pepper adds subtle spiciness to the dressing.
How to Make Mexican Salad
This salad is so easy to whip up, you’ll be putting this recipe on repeat!
- Make dressing. Add all of the dressing ingredients to a small mixing bowl and stir together until completely combined. You can also put them in a mason jar and shake vigorously.
- Toss salad ingredients. Add all of the salad ingredients to a large mixing bowl. Toss to evenly disperse all of the ingredients.
- Add dressing and serve. Drizzle the dressing over the top and toss again. Serve immediately.
What to Serve With Mexican Salad
This salad is a hit all on its own! But you can also serve it alongside proteins like chicken, beef, or pork. It’s also the perfect side dish for crispy Mexican chicken, spicy stuffed peppers, fish tacos, and chile relleno casserole. We also love it with quesadillas!
Variations
You can switch things up to make your own signature version of this salad.
- Lettuce – Substitute different greens for the Romaine.
- Aromatics – Try adding crushed garlic to the dressing or red onions to the salad.
- Beans – Use pinto beans, kidney beans, or white beans instead of black beans.
- Cheese – Trade out the cheddar for any other variety you like. Monterey Jack, feta, cheddar, and cotija cheese are all great options.
- Crunchiness – Add sliced radishes, pepitas (pumpkin seeds), or tortilla strips for crunchy texture.
- Dressing – Swap out the dressing for your own favorite like creamy avocado or a honey chipotle vinaigrette.
- Protein – Top the salad with grilled chicken, beef, or shrimp.
- Heat – Add some spiciness to the lime dressing with a sprinkle of cayenne. You can also add hot sauce — taste as you go to get just the right level of heat.
- Sweetness – Add diced mango or pineapple for a touch of sweet flavor.
Storage and Freezing
Since Mexican salad can be stored for a few days, it’s a great option for meal prep! Just be sure to wait until you’re ready to serve to pour the dressing over top.
This salad can be made ahead and enjoyed for several days as a main meal or a side dish. When possible, store the ingredients separately and combine when you’re ready to serve.
How to Store Leftover Mexican Salad
This Mexican salad will stay fresh for two to three days in an airtight container in the refrigerator.
Can I Freeze this Mexican Salad?
We do not recommend freezing this salad. The lettuce and other components will become soggy upon thawing.
Common Questions About Mexican Salad
A Mexican salad is a mix of greens, beans, and veggies with a citrusy vinaigrette.
Romaine lettuce is the typical lettuce used in Mexican cuisine.
Mexican food can be paired with many different sides. Rice, beans, corn, and jicama are all good options.
Other Easy Salads
Salads don’t have to be boring! Check out some of our favorite salad recipes that we know you’ll love too.
Antipasto Pasta Salad (Italian Pasta Salad)
Simple Side Salad Recipe
Jennifer Aniston Salad Recipe
Mexican Salad Recipe
Ingredients
- 1 head of romaine lettuce , chopped
- 1 can of black beans , drained and rinsed
- 1 can of corn , drained
- 1 avocado , diced
- 1 red bell pepper , diced
- 1 jalapeño pepper , seeded and diced
- 1/2 cup cilantro , chopped
- 1 cup cherry tomatoes , halved
- 5 oz Queso Fresco , crumbled
- 1 lime , juiced
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Dressing:
- In a small mixing bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
Salad:
- In a large mixing bowl, combine chopped romaine lettuce, drained and rinsed black beans, drained corn, diced avocado, diced red bell pepper, diced jalapeño pepper, chopped cilantro, cherry tomatoes and the crumbled queso fresco
- Pour the dressing over the salad and toss until all ingredients are evenly coated.
- Serve and enjoy!
Nutrition
Colorful and delicious salad recipe. Thanks alot for sharing the recipe.
I love this salad so much! Fresh and healthy and delicious. I’ll be making it every week from now on!
This is the best! Such a great way to get a healthy meal for my family quickly. The best part is the kids can add only what they like and me and my husband load up on all of it! Thank you!
This is just packed with colorful and flavorful ingredients, and it’s so perfect as a nice refreshing spring salad! I’ll definitely be making this again, it turned out great 🙂
Made this for lunch this week! Fantastic!