Mexican Salad
This Mexican Salad features a fresh mix of avocado, tomatoes, and cilantro with a sweet and tangy honey lime dressing, perfect for summer.
Equipment
- bowl
- whisk
- Knife
- cutting board
Ingredients
Salad Ingredients
- 1 large head Romaine Lettuce rinsed, chopped, and dried
- 1 cup cherry tomatoes halved
- 1 whole avocado diced
- 1 whole English cucumber sliced
- 1 small red onion thinly sliced
- 1 15.25 oz can red beans drained and rinsed
- 1 15.25 oz can sweet corn drained
- 1 whole red bell pepper chopped
- ½ cup black olives cut in half
- ⅓ cup fresh cilantro chopped
- 1 cup crumbled cotija cheese or feta cheese
Lime Dressing Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 whole lime juiced
- 1 whole lime zested
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper freshly ground
Instructions
Make the dressing
- Combine all the dressing ingredients in a small bowl, adding the oil lastly little by little, while stirring to combine.
Assemble the salad
- Chop the salad ingredients and combine them in a separate bowl, except for the cheese.
- Add the dressing and toss to combine. Refrigerate for one hour before serving, for the flavors to meld.
- Garnish with cotija cheese on top and serve.
Notes
A well-made dressing enhances flavor and helps absorb nutrients from fresh veggies. Chop veggies into similar sizes for balanced flavor. Prep in advance for quick and easy assembly.
Nutrition
Serving: 1salad servingCalories: 298kcalCarbohydrates: 16gProtein: 6gFat: 24gSaturated Fat: 6gCholesterol: 22mgSodium: 666mgPotassium: 631mgFiber: 5gSugar: 8gVitamin A: 10165IUVitamin C: 41.5mgCalcium: 183mgIron: 2mg
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