Description
Mexican Salad packed with black beans, corn, peppers, tomatoes, avocado, and creamy cilantro lime dressing. Fresh, colorful, and ready in about 30 minutes.
Ingredients
Scale
- 2 to 3 large limes
- 1/2 teaspoon minced garlic
- 1/2 cup loosely packed fresh cilantro leaves and tender stems
- 1 1/2 teaspoons coarsely chopped jalapeño (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 5 heaping cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 3/4 cup corn
- 3/4 cup black beans drained and rinsed
- 1 cup mini sweet bell peppers thinly sliced
- 1 large ripe avocado diced
Instructions
- Add cilantro, garlic, jalapeño, mayonnaise, sour cream, salt, pepper, lime zest, and lime juice to a small blender or food processor.
- Blend until the dressing becomes smooth and creamy.
- Transfer dressing to a jar and refrigerate until ready to use.
- Chop romaine lettuce into bite sized pieces and wash thoroughly.
- Dry the lettuce completely so dressing sticks properly.
- Prepare vegetables by halving tomatoes, slicing peppers, rinsing beans, and dicing avocado.
- If using frozen corn, sauté until thawed then allow it to cool.
- Place lettuce in a large bowl and add tomatoes, corn, beans, peppers, and avocado.
- Drizzle dressing over the salad, toss gently, adjust seasoning, and serve immediately.
Notes
- Fire roasted corn adds deeper flavor.
- Keep lettuce completely dry before adding dressing.
- Store salad ingredients separately and combine only before serving.
- Optional toppings include cotija cheese, red onion, chopped cilantro, or tortilla strips.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 5
- Sodium: 198
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 12
- Protein: 8
- Cholesterol: 12