Mexican Salad is a colorful, refreshing dish packed with crisp lettuce, ripe tomatoes, avocado, corn, beans, and a zesty lime dressing. It works beautifully as a side during summer barbecues or as a vibrant main for busy weeknights.
This salad brings together crunchy textures and bold, fresh flavors inspired by classic Mexican ingredients. I find it especially perfect for outdoor parties, potlucks, or any time I want a meal that feels bright and energizing without much fuss.
How to Pair
- Grilled Chicken Tacos
- Carne Asada
- Fish Fajitas
- Mexican Rice
- Guacamole and Chips
- Churros
- Margarita
- Horchata
Here’s how to make the Mexican Salad:
A fresh, easy Mexican salad made with crunchy romaine, hearty black beans, sweet corn, creamy avocado, and toasted pepitas for the perfect nutty crunch.
- Servings: 4
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Calories: 260 per serving
- Cuisine: Mexican
- Course: Salad, Side Dish, Light Lunch
Ingredients
Salad
- 1 head romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup pepitas (or pumpkin seeds)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a dry skillet over medium heat and add the corn kernels. Cook for 3–5 minutes, stirring occasionally, until lightly golden. Transfer to a plate.
- In the same skillet, add the pepitas and toast for 1–2 minutes, stirring often, until lightly puffed and fragrant. Remove immediately so they do not burn.
- In a large bowl, combine the chopped romaine, black beans, cooled corn, cherry tomatoes, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss gently until evenly coated.
- Sprinkle the toasted pepitas over the top right before serving for the best crunch.
Nutrition
- Calories: 260
- Protein: 8g
- Carbohydrates: 22g
- Fat: 17g
- Saturated Fat: 2g
- Fiber: 8g
- Sugar: 5g
- Sodium: 390mg
- Iron: 2mg
- Potassium: 540mg
Notes
- Toasting the pepitas makes the salad taste richer and gives it the exact crunchy texture that replaces chips.
- Add the avocado just before serving so it stays creamy and fresh.
- Frozen corn is one of the most affordable options and works perfectly here.
- For meal prep, store the dressing separately and combine before serving.
- This pairs well with tacos, grilled chicken, or as a light lunch on its own.
Servings
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