Mexican Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
298 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Mexican Salad
Description
This Mexican Salad assembles chopped romaine and a variety of fresh vegetables, including halved cherry tomatoes, diced avocado, sliced cucumber, thinly sliced red onion, red bell pepper, plus canned red beans and sweet corn for added texture and nutrition. Black olive halves and fresh chopped cilantro provide briny and herbal notes, respectively.
The dressing is a key component, blending extra virgin olive oil, red wine vinegar, honey, lime juice and zest, cumin, chili powder, salt, and black pepper. This creates a balanced vinaigrette with acidity, sweetness, and a mild smoky-spice that complements the fresh ingredients. Whisking the oil in slowly ensures a smooth emulsion.
Tossed together and chilled for an hour, the salad allows the flavors to meld. Crumbled cotija or feta cheese sprinkled on top adds creamy saltiness. This salad pairs well with Mexican and grilled dishes or stands on its own as a fresh lunch or light dinner.
Prepping veggies and dressing ahead saves time, and keeping dressing separate if storing leftovers maintains crispness. Chopping ingredients uniformly ensures balanced bites, and adding cheese last preserves its fresh texture.
Ingredients
- 1 large head romaine lettuce rinsed, chopped, and dried
- 1 cup cherry tomato halved
- 1 avocado diced
- 1 English cucumber sliced
- 1 red onion thinly sliced, small
- 1 .25 oz can red beans drained and rinsed
- 1 .25 oz can sweet corn drained
- 1 red bell pepper chopped
- 1/2 cup black olives cut in half
- 1/3 cup cilantro chopped, fresh
- 1 cup cotija cheese or feta cheese, crumbled
Lime Dressing Ingredients:
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- lime juice of 1
- lime zest of 1
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt sea salt
- 1/8 teaspoon black pepper freshly ground
Instructions
Make the dressing:
- First, combine all the dressing ingredients in a small bowl, adding the oil lastly little by little, while stirring to combine. Set aside.
Assemble the salad:
- Chop the salad ingredients and combine them in a separate bowl, except for the cheese.
- Then, add the dressing and toss to combine. Refrigerate for one hour before serving, for the flavors to meld.
- Garnish with cotija cheese on top and serve.
Notes
- Whisk the dressing by adding olive oil gradually to form a smooth emulsion without separation.
- Chop vegetables into similar sizes to balance flavor in each bite.
- Prep salad ingredients and dressing in advance for quick assembly and serving.
- Add cheese toppings just before serving to maintain texture and freshness.
- Store salad and dressing separately if saving leftovers to keep the salad crisp.
- Refrigerate salad for at least one hour after dressing to let flavors fully meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 666mg | 28% |
| Potassium | 631mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 10165IU | 203% |
| Vitamin C | 41.5mg | 46% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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