Mexican Salad Recipe
This Mexican Salad Recipe is loaded with lettuce, cabbage, corn, black beans, tortilla chips, pico de gallo and black olives all tossed in a delicious Cilantro Lime Vinaigrette. It serves great as a side or as a vegan main.
If you love big, bright and beautiful salads that are loaded with healthy ingredients all tossed in an addictive dressing, then this Mexican salad with corn is totally for you!!
MEXICAN SALAD INGREDIENTS
This Mexican salad is made with simple ingredients and it’s quick and easy to make.
- Romaine lettuce
- Black beans
- Corn (fresh or frozen)
- Tomato
- Red Onion
- Jalapeno
- Cilantro
VARIATIONS
Any of these ingredients make a great addition to this Mexican chopped salad
- Jicima
- Sliced radishes
- Chopped mango
- Avocado
HOW TO MAKE MEXICAN CHOPPED SALAD
- Make vinaigrette
- Chop and slice the ingredients
- Toss everything in a large bowl
- Add cilantro vinaigrette and toss to lightly coat
- Season to taste
- Sprinkle with baked tortilla strips
MEXICAN SALAD DRESSING
- Apple cider vinegar
- Grated lime zest
- Fresh squeezed lime juice
- Pure maple syrup (or honey)
- Cilantro leaves
- Extra-virgin olive oil
- Salt and freshly ground black pepper to taste
HOW TO MAKE MEXICAN SALAD DRESSING
- Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.
This Mexican chopped salad is fresh and flavorful and it leaves me feeling healthy and satisfied!! I use this Cilantro Lime Vinaigrette, but this Lime Vinaigrette and this Avocado Citrus Vinaigrette both work well for this chopped salad. In lieu of adding tomatoes to this Mexican Salad Recipe, I mixed up a batch of pico de gallo to toss in this salad. It adds so much flavor and you get little wee bits of tomato in every bite.
WHAT TO SERVE WITH MEXICAN SALAD
- Mexican Chicken Posole
- White Bean Chicken Chili
- Skinny Taco Soup
- Enchilada Style Baked Chicken
- Mexican Avocado Chicken Burgers
- Chicken Fajita Stuffed Sweet Potatoes
MORE HEALTHY SALAD RECIPES YOU’LL LOVE
If you like this Mexican Salad Recipe, you’ll want to check out these other healthy salad recipes!
- Breakfast Salad
- Chicken Picadillo Bowls
- Mexican Style Avocado Egg Salad
- Mexican Gazpacho Fruit Salad
- Italian Chopped Salad
- Everyday Detox Salad
- Mexican Quinoa Salad
Originally published 4.2018 – updated 5.2020
Mexican Salad Recipe
This Mexican Salad Recipe is loaded with lettuce, cabbage, corn, black beans, tortilla chips, pico de gallo and black olives all tossed in a delicious Cilantro Lime Vinaigrette. This Mexican salad with corn serves great as a side or as a vegetarian main.
Ingredients
- 1-1/2 cup chopped romaine lettuce, chopped
- 1-1/2 cup baby kale
- 1 cup purple cabbage, sliced
- 1 can (15.5 oz) black beans, rinsed and well drained.
- 1 cup pico de gallo
- 3/4 cup fresh or frozen corn kernels, grilled
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup tortilla chips
- 4-5 corn tortillas
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
For the Pico de Gallo
- 1 large tomato, diced
- 1/2 small jalapeno peppers deseeded and deveined, diced
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro chopped
- zest and juice of 1 lime
- 1/4 teaspoon onion powder
- salt and pepper to taste
For the Cilantro Lime Vinaigrette
- 3-1/2 tablespoons apple cider vinegar
- 1-1/2 teaspoon grated lime zest
- 2-3 tablespoons fresh squeezed lime juice
- 2 tablespoons pure maple syrup (or honey)
- 1/3 cup cilantro leaves (finely chopped if not using a blender - see directions below)
- 2/3 cup light olive oil
- Salt and freshly ground black pepper to taste
Instructions
To assemble the salad
- Thinly slice the lettuce and cabbage
- In a large bowl, combine the lettuce, baby kale, cabbage, pico de gallo, black beans and corn.
- Toss to thoroughly combine the ingredients.
- Drizzle 1/2 cup of the vinaigrette then toss gently to coat the salad with the dressing.
- Taste for seasoning and add more vinaigrette if desired.
- Sprinkle with baked tortilla strips
For the Baked Tortilla Chips
- Preheat oven to 425 degrees.
- Stack 4-5 tortillas and slice in half.
- Cut crosswise into thin strips
- place on a rimmed baking sheet.
- Toss with olive oil and season with salt and cayenne pepper.
- Spread the thin tortilla strips in a single layer
- Bake for about 8 - 10 minutes or until golden brown and crispy. Turn strips after 4-5 minutes.
For the Pico de Gallo
- Add all ingredients to a medium size bowl and stir together until well combined.
- Season with salt and freshly ground black pepper.
For the Cilantro Lime Vinaigrette
- Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.
I'm Deborah, the cook, photographer, writer and nutrition enthusiast behind The Harvest Kitchen. You'll find casual healthy recipes here for everyday life. I've been featured in Country Living, Prevention, Huffington Post, Women's Day, Four Seasons Hotel, Parade Magazine, Healthline and Purewow.
