There’s something absolutely magical about a Mexican salad that transports you straight to a sunny Cancun afternoon, right from your own dining room. This isn’t just any salad – it’s a vibrant celebration of fresh ingredients, bold flavors, and that perfect balance of crispy, creamy, and zesty that makes your taste buds sing. I’ve been perfecting this recipe for years, tweaking the dressing, testing ingredient combinations, and I’m thrilled to finally share my absolute favorite version with you.
What makes this Mexican salad truly special is the combination of crispy romaine lettuce, perfectly seasoned black beans, sweet corn, ripe avocado, and that incredible cilantro-lime vinaigrette that brings everything together. The tortilla strips add such a wonderful crunch factor, and the cotija cheese provides that authentic salty finish that you simply cannot replicate with regular cheddar. I love how customizable this salad is – you can add grilled chicken for extra protein, swap in different beans, or adjust the spice level to your preference.
What I adore most about this salad is that it comes together in about 15 minutes, making it perfect for busy weeknights or when you want something light yet satisfying for lunch. The beauty of a well-made Mexican salad is that every bite has texture and flavor – it’s never boring, never bland, and honestly, it’s hard to stop at one bowl. The fresh cilantro and lime juice are non-negotiable, as they provide that authentic Mexican flavor that makes this recipe stand out from basic green salads. I’ve served this at countless dinner parties, and it’s always the first thing to disappear from the table.
If you’re looking for more satisfying salad options, check out my Simple Potato Salad Without Egg for a heartier side dish, or explore my Best Crack Slaw for another crunchy option. For a complete Mexican-inspired meal, you might want to pair this with some delicious main courses.
Let me walk you through the process of creating this salad, starting with preparing your ingredients and building those incredible flavors. The key to the tastiest Mexican salad is using fresh, quality ingredients and not skipping on the homemade dressing. Trust me, once you’ve made this from scratch, you’ll never go back to store-bought versions. This recipe serves 4-6 people as a main course salad or 6-8 as a side dish, and it’s easily doubled for larger gatherings. The ingredients are all readily available at your local grocery store, and many can be prepped ahead of time, making this recipe even more convenient for meal planning.
Ingredients
- 1 large head romaine lettuce, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh corn kernels (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, minced (seeds removed for less heat)
- 1 cup shredded cotija cheese
- 1 cup crispy tortilla strips
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Start by preparing your cilantro-lime dressing, which is the heart and soul of this salad. In a small bowl or jar, combine the fresh lime juice, extra virgin olive oil, apple cider vinegar, minced garlic, honey, ground cumin, salt, pepper, and red pepper flakes if using.
- Whisk the dressing ingredients together vigorously until the honey is dissolved and the mixture is well emulsified, about 1-2 minutes. You can also shake this in a sealed jar for easier combining. Taste and adjust seasonings as needed – it should be bright, slightly tangy, and perfectly balanced.
- While your dressing is ready, prepare your salad base by washing and chopping your romaine lettuce into bite-sized pieces. Place the chopped lettuce into a large serving bowl or individual bowls.
- Drain and rinse your black beans under cool running water, then add them to the bowl with the lettuce. This helps remove excess sodium and any metallic taste from the canning liquid.
- Add your fresh corn kernels to the salad base. If using frozen corn, make sure it’s thawed completely. If using canned corn, drain it well before adding.
- Dice your ripe avocados just before assembling the salad to prevent browning. Gently fold the avocado pieces into the salad base, being careful not to crush them.
- Add the halved cherry tomatoes, thinly sliced red onion, and minced jalapeño pepper to the salad bowl. These ingredients add wonderful color, texture, and that signature Mexican salad flavor.
- Pour your cilantro-lime dressing over the salad and gently toss everything together until all the vegetables are well coated. Make sure the dressing reaches all the ingredients in the bowl.
- Sprinkle the shredded cotija cheese over the top of the salad, distributing it evenly. This salty, crumbly cheese is the perfect finishing touch and provides authentic flavor.
- Top with the crispy tortilla strips and fresh chopped cilantro just before serving. Adding these at the last moment ensures the tortilla strips stay crispy and the cilantro remains bright and fresh.
- Serve immediately while everything is fresh and the tortilla strips are at peak crispiness. You can also serve the dressing on the side if you prefer to control how much each person gets.
Pro Tips
If you can’t find cotija cheese, feta cheese or queso fresco are excellent alternatives that provide a similar salty, crumbly texture. For a non-dairy option, try nutritional yeast mixed with a bit of salt.
For the protein component, add grilled chicken breast (sliced), seasoned ground turkey, shrimp, or tofu for a heartier main course salad. You can also add black beans in larger quantities if you want a vegetarian protein boost.
Tortilla strips can be store-bought for convenience, or you can make your own by cutting corn tortillas into strips and either frying them or baking them at 375°F until crispy, about 8-10 minutes.
Make-Ahead Tips:
You can chop all your vegetables and prepare the dressing up to 24 hours ahead. Store the dressing in an airtight container in the refrigerator and keep the vegetables in separate containers to prevent them from becoming soggy.
Assemble the salad just before serving to maintain the crispness of the lettuce and tortilla strips. If you need to make it ahead, keep the dressing and tortilla strips separate and add them right before eating.
Storage and Leftover Notes:
This salad is best consumed immediately after assembly, but you can store undressed salad components in the refrigerator for up to 2 days. The dressing keeps well for up to 5 days when stored in an airtight container.
Flavor Variations:
Add a pinch of smoked paprika or chipotle powder to the dressing for a smokier flavor profile. For a creamier version, blend 1/4 cup of Greek yogurt or sour cream into the dressing.
Spice Level Adjustments:
If you prefer a milder salad, remove all seeds from the jalapeño and reduce or eliminate the red pepper flakes. For those who love heat, add another jalapeño or increase the red pepper flakes to 1/2 teaspoon.
Serving Suggestions:
This Mexican salad pairs beautifully with grilled fish, chicken, or steak. It’s also wonderful served alongside enchiladas, tacos, or as part of a Mexican-themed dinner spread. The bright, fresh flavors complement heavier Mexican dishes perfectly.
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