5 from 18 votes
Mexican Salad
Mexican Salad combines crisp romaine lettuce with fresh vegetables like cherry tomatoes, avocado, cucumber, red onion, bell pepper, black olives, and beans. Crumbled cotija cheese adds a salty tang. The salad is dressed with a honey lime vinaigrette balanced with olive oil, red wine vinegar, cumin, and chili powder. After tossing and chilling, flavors meld for a refreshing and vibrant salad suitable for warm-weather meals or as a side dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
servings
Calories:
298 kcal
Course:
Main Course, Salad
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 298
% 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.