Mexican Salad Recipe (2024)

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad to accompany any Mexican meal, or add grilled chicken breast to make it a main course!

Whenever I’m making Mexican food, I like to include a variety of side dishes including pinto beans and rice, Mexican street corn and this simple yet satisfying Mexican style green salad.

Mexican Salad Ingredients

When you make Mexican salad you will need lettuce, cherry tomatoes, red onion, corn, avocado, black beans, cotija cheese and tortilla strips. For the dressing you will need olive oil, fresh lime juice, honey, chili powder, cumin, cilantro, salt and pepper.

How Do You Make Mexican Salad?

This salad starts with chopped romaine lettuce which is topped with tomatoes, corn, black beans, avocado and shaved red onion. A drizzle of homemade dressing goes over the top, then the salad is tossed until everything is coated. Add a sprinkle of tortilla strips and cotjia cheese, and you’ll be ready to eat!

Mexican Salad Dressing

The dressing for this salad is a blend of lime juice, olive oil, cilantro and spices. The ingredients are all whisked together until well combined. I like to make a double batch of dressing as it keeps well in the fridge for up to one week, and is great to have on hand.

Tips For The Perfect Salad

• You can chop your own romaine lettuce, or use the pre-prepared bags of lettuce to save a little time.
• Fresh, thawed from frozen and canned corn kernels all work well in this dish.
• While I like to use cotija cheese for an authentic flavor, feta cheese will also work just fine.
• I use a mandoline to thinly shave my red onions.
• Freshly squeezed lime juice works best in this recipe, skip the bottled juice.
• You can use halved cherry tomatoes or diced plum tomatoes, whatever you have on hand will work.

Mexican Salad Variations

There are so many different ways to customize this salad based on the ingredients you have on hand.

• Protein: You can add chopped grilled chicken breast, ground beef or grilled shrimp to turn this salad into a meal.
• Toppings: I love to add store bought pepitas or my own roasted pumpkin seeds. You could add olives or pickled jalapenos for extra flavor.
• Vegetables: Feel free to add other veggies to the salad such as thinly sliced radishes, cucumber, diced bell peppers or jicama.

This salad is bright, colorful and packed full of flavor. It features fresh, delicious vegetables and the satisfying crunch of tortilla strips. Whether you’re looking for an accompaniment to a Mexican feast or simply searching for a light and fresh side dish, this one will definitely be a winner.

Mexican Salad Video