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5.0 from 9 votes

Mexican Side Salad with Creamy Avocado-Cilantro Dressing

A Mexican twist on the classic wedge salad with black beans, peppers, corn, crunchy tortilla strips, and more!! Easy, healthy, and the dressing is so flavorful!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 4
Calories: 619 kcal
Course: Salad
Cuisine: Mexican

Ingredients

Salad
  • 8 small 4-inch corn tortillas, cut into 1/4-inch wide strips
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt or to taste
  • 1 head iceberg lettuce cored and quartered into wedges
  • ½ cup corn I used frozen
  • ½ cup red bell peppers diced small
  • ½ cup cooked black beans
  • ½ cup red onion finely minced
  • 1 cup grated queso fresco a shredded Mexican cheese blend may be substituted
Dressing
  • 1 medium ripe Hass avocado peeled and pitted
  • 1 ½ to 2 cups cilantro leaves from about 1 medium bunch cilantro stems discarded, loosely packed in measuring cup
  • 6 ounces Greek yogurt I used 0% fat; sour cream may be substituted
  • 3 to 4 tablespoons lime juice
  • 1 green onion trimmed and sliced into about 6 segments
  • 1 to 2 cloves garlic peeled
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • pinch cayenne pepper optional and to taste
  • ½ to 1 teaspoon granulated sugar optional and to taste
  • 1 to 2 tablespoons water optional and as necessary for consistency

Instructions

    Cup of Yum
  1. Make the tortilla strips: Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, assemble the salad.
  2. Make the salad: Place each wedge of lettuce on a separate plate and evenly sprinkle each wedge with corn, red peppers, black beans, and red onion; set aside.
  3. Make the dressing: To the canister of a blender, add the avocado, cilantro, Greek yogurt, lime juice, green onions, garlic, salt, pepper, optional cayenne pepper, sugar, and blend on high speed until smooth and well combined. If necessary for consistency, add the water. Taste dressing to check for seasoning balance and make any necessary adjustments, i.e. more salt, pepper, sugar, lime juice, etc.
  4. Drizzle desired amount of dressing over each salad, evenly sprinkle with cheese, tortilla strips, and serve immediately.

Notes

  • You will have extra dressing which will keep airtight in the fridge for up to 1 week. Extra tortilla strips will keep airtight at room temp for up to 5 days.

Nutrition Information

Serving 1 Calories 619kcal (31%) Carbohydrates 81g (27%) Protein 24g (48%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 14g Cholesterol 23mg (8%) Sodium 1796mg (75%) Fiber 11g (44%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 619

% Daily Value*

Serving 1
Calories 619kcal 31%
Carbohydrates 81g 27%
Protein 24g 48%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 14g 82%
Cholesterol 23mg 8%
Sodium 1796mg 75%
Fiber 11g 44%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.