You're in for a treat with these 10 best Mexican salad recipes! Start with a classic Mexican chopped salad packed with colorful veggies and protein-rich beans. Want some spice? Try a spicy avocado and black bean salad for a zesty kick! Or how about a invigorating mango and cilantro salad, perfect for summer? If you're feeling adventurous, whip up a Southwest quinoa salad or creamy cilantro lime dressing salad—delicious! Don't forget the tortilla strip salad for crunch and the grilled corn and tomato salad for sweetness. Stay tuned, 'cause more awesome recipes are coming your way!
Main Points
- Explore a variety of Mexican salads, including classic chopped salad, tortilla strip salad, and chicken fajita salad for diverse flavors and textures.
- Incorporate beans and proteins, such as black bean and avocado salad or Southwest quinoa salad, for added nutrition and heartiness.
- Discover refreshing fruit-based salads like mango and cilantro salad or jicama and citrus salad to brighten up meals with vibrant flavors.
- Experiment with vegetable and grain salads, including grilled corn and tomato salad or roasted vegetable Mexican salad, for seasonal and hearty options.
- Enhance your salads with flavorful dressings, like creamy cilantro lime dressing, to elevate taste while allowing for customization with various ingredients.
Classic Mexican Chopped Salad
The Classic Mexican Chopped Salad is a delightful and colorful dish that embodies the vibrant flavors of Mexican cuisine. This salad isn't only invigorating but also packed with nutrients, making it a great choice for a light lunch or a side dish at dinner.
The combination of crisp romaine lettuce, juicy cherry tomatoes, sweet bell peppers, and creamy avocado creates a beautiful medley of textures and tastes. Adding black or pinto beans boosts the protein content, turning this salad into a satisfying meal option.
To make this salad even more enticing, a zesty dressing made of lime juice and olive oil with a hint of cumin and chili powder is drizzled on top. This dressing not only amplifies the flavors but also adds a tangy kick that perfectly complements the fresh ingredients.
Feel free to customize your salad with additional toppings like cilantro, cheese, or crunchy tortilla strips to suit your taste.
Ingredients:
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1 cup black beans or pinto beans, rinsed and drained
- ¼ cup fresh cilantro, chopped (optional)
- ½ cup Cotija or feta cheese, crumbled (optional)
- Tortilla strips (optional)
Instructions:
In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, bell pepper, corn, avocado, and black or pinto beans. Toss the ingredients gently to combine.
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
If desired, add cilantro, cheese, and tortilla strips for extra flavor and texture.
Extra Tips:
For the freshest taste, use ripe avocados and seasonal vegetables. You can prepare the salad ingredients ahead of time but wait to add the dressing until just before serving to keep the salad crisp.
If you prefer a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the dressing. This salad can be easily stored in the refrigerator for a day, but note that the avocado may brown slightly, so it's best enjoyed fresh.
Spicy Avocado and Black Bean Salad
The Spicy Avocado and Black Bean Salad is a vibrant and nutritious dish that perfectly balances flavors and textures. This invigorating salad isn't only quick and easy to prepare, but it also serves as a delightful addition to any meal or gathering. The combination of creamy avocado and protein-rich black beans makes it a satisfying choice for anyone looking to enjoy a healthy and delicious dish.
With zesty lime juice and spices, this salad offers a flavorful kick that will excite your taste buds. To improve the experience, incorporating fresh ingredients such as diced tomatoes, red onions, and cilantro adds a burst of color and essential nutrients.
Whether you're serving it at a summer barbecue or as a side dish for taco night, the Spicy Avocado and Black Bean Salad is sure to impress your guests. Plus, it can be made ahead of time and served chilled, making it a convenient option for busy days.
Ingredients:
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup diced tomatoes
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional for heat)
- Juice of 1 lime
- 1 teaspoon ground cumin
- Salt and pepper to taste
To make the Spicy Avocado and Black Bean Salad, start by combining the black beans, diced avocado, tomatoes, red onion, cilantro, and minced jalapeño (if using) in a large mixing bowl.
In a separate small bowl, whisk together the lime juice, ground cumin, salt, and pepper. Pour the dressing over the salad and gently toss everything together until well combined. Be careful not to mash the avocado too much, as you want to keep the salad's vibrant colors and textures intact.
Serve chilled for the best flavor. When preparing this salad, feel free to customize it by adding other ingredients such as corn, bell peppers, or even grilled chicken for added protein.
To keep the avocado from browning, add it last and serve the salad shortly after mixing. If you're making it ahead of time, consider storing the dressing separately and adding it just before serving to maintain freshness. Enjoy your colorful and tasty creation!
Grilled Corn and Tomato Salad
Grilled Corn and Tomato Salad is a vibrant and invigorating dish that perfectly captures the essence of summer with its sweet and juicy ingredients. Grilling the corn amplifies its natural sweetness, creating a delightful contrast with the ripe tomatoes. This salad isn't only a feast for the eyes but also a burst of flavors that can uplift any meal, making it a fantastic side dish for barbecues or a light, nutritious lunch.
The beauty of this salad lies in its versatility; you can customize it by adding various ingredients according to your taste preferences. The combination of red onion, creamy avocado, and colorful bell peppers adds depth and texture, while a simple vinaigrette made from lime juice and olive oil ties everything together. With its low-calorie count and high vitamin content, this dish is a guilt-free choice that will leave you feeling satisfied.
Ingredients:
- 4 ears of corn, husked
- 2 cups ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1 bell pepper, diced (any color)
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Tortilla strips or pepitas for topping (optional)
To prepare the Grilled Corn and Tomato Salad, start by preheating your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally until it's nicely charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
In a large bowl, combine the grilled corn, diced tomatoes, red onion, avocado, and bell pepper. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper, then pour the dressing over the salad. Toss gently to combine and serve chilled or at room temperature, topped with tortilla strips or pepitas if desired.
For the best flavor, try to use fresh, in-season tomatoes and corn. If grilling isn't an option, you can also roast the corn in the oven or use canned corn in a pinch, though fresh ingredients will yield the best taste. Adjust the dressing to your liking; if you prefer a tangier salad, add more lime juice. Additionally, feel free to experiment with other ingredients like cilantro or jalapeños for an added kick!
Mango and Cilantro Salad
The Mango and Cilantro Salad is a vibrant and invigorating dish that perfectly captures the essence of summer with its sweet and tangy flavors. This salad combines the juicy sweetness of ripe mangoes with the aromatic freshness of cilantro, all brought together by a zesty lime dressing.
It's a delightful accompaniment to any meal, particularly grilled meats and tacos, making it a popular choice for gatherings and potlucks.
Not only is this salad delicious, but it's also packed with essential nutrients. Mangoes are rich in vitamins A and C, while cilantro adds a burst of flavor and additional health benefits.
You can easily customize this salad by incorporating other ingredients such as red onion, bell pepper, or avocado, improving both the texture and nutritional profile. Whether enjoyed on its own or as a side dish, the Mango and Cilantro Salad is sure to impress.
Ingredients:
- 2 ripe mangoes, diced
- 1 cup fresh cilantro, chopped
- 1/2 red onion, finely chopped
- 1 bell pepper, diced (any color)
- 1 avocado, diced
- 1 can black beans, rinsed and drained (optional)
- 1 cup corn (fresh or canned, optional)
- Juice of 2 limes
- Salt and pepper to taste
In a large mixing bowl, combine the diced mangoes, chopped cilantro, red onion, bell pepper, and avocado.
If using, add the black beans and corn for extra texture and protein. In a separate small bowl, whisk together the lime juice, salt, and pepper.
Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
For the best results, choose ripe mangoes that give slightly when pressed, as they'll provide the sweetest flavor.
To improve the dish even further, consider adding diced jalapeños for a spicy kick or crumbled feta cheese for a creamy contrast.
This salad isn't only versatile but also allows for seasonal variations, so feel free to experiment with different ingredients based on what you have on hand. Enjoy your invigorating Mango and Cilantro Salad!
Southwest Quinoa Salad
Southwest Quinoa Salad
Southwest Quinoa Salad is a vibrant and nutritious dish that combines the wholesome goodness of quinoa with a medley of colorful vegetables. Quinoa, often referred to as a superfood, isn't only gluten-free but also a complete protein, making it an excellent choice for those looking to boost their protein intake while enjoying a delicious meal.
This salad is perfect for lunch or dinner and can be served as a main dish or a side. The beauty of this salad lies in its versatility and the ease with which it can be customized. You can add your favorite ingredients to make it your own—consider tossing in some diced avocado for creaminess or grilled chicken for extra protein.
The zesty dressing, made with lime juice, olive oil, and cumin, brings everything together with a rejuvenating kick. Plus, it's an ideal option for meal prep, as it keeps well in the refrigerator for several days without losing its flavor.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
To prepare the Southwest Quinoa Salad, start by rinsing the quinoa under cold water to remove any bitterness. Combine the quinoa and water in a medium saucepan, bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool. In a large bowl, combine the cooled quinoa with black beans, corn, diced bell pepper, cherry tomatoes, and cilantro. In a separate bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper, then pour the dressing over the salad and toss gently to combine.
Extra Tips:
When preparing your Southwest Quinoa Salad, feel free to experiment with various ingredients to suit your taste. Adding diced jalapeños can introduce a spicy kick, while incorporating diced mango or pineapple can add a touch of sweetness.
For improved flavor, allow the salad to marinate for about 30 minutes before serving, as this will let the ingredients meld together wonderfully. Finally, if you plan to store leftovers, keep the dressing separate until you're ready to eat to maintain the salad's freshness.
Jicama and Citrus Salad
Jicama and citrus salad is a vibrant and invigorating dish that combines the crunchy texture of jicama with the sweet and tangy flavors of citrus fruits. This salad is perfect for warm weather, offering a light yet satisfying option that can be served as an appetizer or a side dish. The unique combination of ingredients not only tantalizes the taste buds but also provides a wealth of nutritional benefits, making it an excellent choice for health-conscious eaters.
To prepare this salad, you'll want to select fresh, ripe citrus fruits such as oranges or grapefruits, which will add a burst of flavor. The jicama should be firm and crisp, as this will improve the general texture of the dish. The addition of red onions and cilantro can further boost the flavor profile, while a zesty lime dressing ties all the ingredients together beautifully.
Whether you're looking to impress guests at a dinner party or simply enjoy a nutritious meal at home, this jicama and citrus salad is sure to be a hit.
Ingredients:
- 1 medium jicama, peeled and julienned
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: Tortilla strips or pepitas for garnish
To prepare the salad, start by combining the jicama, orange segments, grapefruit segments, red onion, and cilantro in a large mixing bowl. In a separate small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper to create a dressing.
Drizzle the dressing over the salad mixture and toss gently to combine, ensuring all the ingredients are evenly coated. Allow the salad to sit for about 10 minutes for the flavors to meld before serving. If desired, sprinkle tortilla strips or pepitas on top for added crunch.
When making jicama and citrus salad, it's important to choose the freshest ingredients for the best flavor. If you prefer a sweeter salad, consider adding a touch of honey or agave syrup to the dressing.
Additionally, feel free to experiment with different citrus fruits or add other crunchy vegetables such as bell peppers or cucumbers for variety. This salad is versatile and can be easily adjusted to suit your taste preferences, making it a great addition to any meal.
Creamy Cilantro Lime Dressing Salad
The Creamy Cilantro Lime Dressing Salad is a delightful way to enjoy a revitalizing dish packed with flavor. Its zesty dressing, made from fresh cilantro, lime juice, mayonnaise, and sour cream, offers a rich and tangy taste that raises any salad.
This vibrant dish can be tailored to include a variety of fresh vegetables, such as romaine lettuce, cherry tomatoes, and creamy avocado, making it not only visually appealing but also a nutrition powerhouse.
Perfect for gatherings, potlucks, or simply as a side to your favorite Mexican dishes like tacos and enchiladas, this salad is versatile and easy to prepare. The dressing can be customized to suit your taste by adding jalapeños for a spicy kick or honey for a touch of sweetness.
To guarantee the salad maintains its freshness and crunch, it's best to add the dressing right before serving.
Ingredients:
- 1 bunch fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Salt and pepper to taste
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Optional: jalapeños, chopped (for heat)
- Optional: honey (for sweetness)
In a medium bowl, whisk together the chopped cilantro, lime juice, mayonnaise, and sour cream until smooth and creamy. Season with salt and pepper to taste.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, and avocado. Just before serving, drizzle the creamy dressing over the salad and toss gently to coat the ingredients evenly.
When preparing this salad, remember to keep the dressing separate until you're ready to serve to maintain the freshness of the greens and prevent sogginess.
Feel free to experiment with additional ingredients such as corn, black beans, or diced bell peppers to improve the salad's flavor and texture. Also, if you prefer a lighter version, you can substitute Greek yogurt for the mayonnaise or sour cream.
Enjoy your delicious and colorful salad!
Tortilla Strip Salad
Tortilla Strip Salad is a delightful dish that brings together the vibrant flavors of Mexican cuisine in a rejuvenating and crisp form. With its combination of fresh greens, colorful vegetables, and crunchy tortilla strips, this salad isn't only visually appealing but also packed with nutrients. The homemade or store-bought tortilla strips add that authentic touch, making each bite a crunchy delight.
Whether enjoyed as a side dish or transformed into a main course, this salad is perfect for any gathering or casual meal. The zesty dressing, featuring lime juice, cumin, and honey, perfectly complements the salad's ingredients, enhancing the complete flavor profile. For those looking to make it heartier, adding proteins like grilled chicken, shrimp, or beans can turn this dish into a filling meal.
The versatility of the Tortilla Strip Salad allows it to pair beautifully with classic Mexican entrees like tacos or enchiladas, making it a must-try recipe for any Mexican food lover.
Ingredients:
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup tortilla strips (homemade or store-bought)
- 1/4 cup lime juice
- 1 teaspoon ground cumin
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: grilled chicken, shrimp, or beans for added protein
Instructions:
In a large salad bowl, combine the mixed greens, cherry tomatoes, diced bell pepper, and avocado. In a separate small bowl, whisk together the lime juice, ground cumin, honey, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated. Just before serving, sprinkle the crispy tortilla strips on top for added crunch and serve immediately.
Extra Tips:
For the best flavor, make the dressing ahead of time and let it sit for a few minutes to allow the flavors to meld. If you're using homemade tortilla strips, frying them fresh just before serving will make certain they remain crispy.
Feel free to customize the salad with your favorite vegetables or proteins to suit your taste preferences. To add a spicy kick, consider incorporating jalapeños or a sprinkle of chili powder into the salad. Enjoy your homemade Tortilla Strip Salad!
Chicken Fajita Salad
The Chicken Fajita Salad is a delightful and nutritious meal that brings together the vibrant flavors of Mexican cuisine. With tender grilled chicken, colorful bell peppers, and zesty red onions, this salad isn't only visually appealing but also packed with essential nutrients. The combination of fresh ingredients and a tangy lime dressing makes every bite a burst of flavor, perfect for a light lunch or a satisfying dinner.
Preparing this Chicken Fajita Salad is a breeze, making it an excellent choice for busy weeknights. In less than 30 minutes, you can have a delicious and hearty salad on the table. Plus, the recipe is easily customizable, allowing you to add your favorite toppings or adjust the spice levels to suit your taste. Whether enjoyed on its own or paired with crispy tortilla chips, this salad is sure to become a family favorite.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 4 cups mixed greens
- Juice of 1 lime
- 1 avocado, diced (optional)
- 1 cup black beans, drained and rinsed (optional)
- 1 cup corn (optional)
- ½ cup shredded cheese (optional)
- Tortilla strips or homemade tortilla chips (for serving)
- Salsa or guacamole (for serving)
To cook the Chicken Fajita Salad, start by marinating the chicken breasts in olive oil, chili powder, cumin, salt, and pepper for about 15 minutes. While the chicken is marinating, heat a grill pan over medium-high heat. Once hot, grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the heat and let it rest for a few minutes before slicing.
In the same pan, add the sliced bell peppers and onions, sautéing them for about 3-4 minutes until they're slightly softened. In a large bowl, combine the mixed greens, grilled chicken, sautéed vegetables, and lime juice. Toss gently to combine. Serve topped with avocado, black beans, corn, shredded cheese, and tortilla strips, with salsa or guacamole on the side.
When preparing your Chicken Fajita Salad, feel free to get creative with your toppings and dressings. You can add a dash of hot sauce for extra heat or incorporate seasonal vegetables for added freshness. If you prefer a vegetarian option, simply substitute the chicken with grilled tofu or tempeh.
This salad can also be made ahead of time; just keep the dressing separate until serving to maintain the crispness of the greens. Enjoy your flavorful and nutritious creation!
Roasted Vegetable Mexican Salad
Roasted Vegetable Mexican Salad is a vibrant and nutritious dish that combines the sweetness of roasted vegetables with a zesty dressing, making it a perfect addition to any meal or gathering. The roasting process caramelizes the vegetables, enhancing their flavors and creating a deliciously warm salad that can be enjoyed on its own or as a side dish.
This recipe isn't only visually appealing but also packed with nutrients, making it a great choice for health-conscious eaters.
To prepare the salad, you can mix and match seasonal vegetables to suit your taste preferences. Bell peppers, zucchini, and corn are the stars of this dish, but feel free to add other favorites like cherry tomatoes, red onion, or even sweet potatoes.
The dressing, made with lime juice and spices, raises the dish, bringing a fresh and tangy kick that perfectly complements the roasted goodness. Serve this salad warm or at room temperature, and make it the centerpiece of your summer BBQ or potluck spread.
Ingredients:
- 2 bell peppers (any color), diced
- 1 zucchini, diced
- 1 cup corn (fresh or frozen)
- 1 can black beans or chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Toasted pepitas or tortilla strips for topping (optional)
Instructions:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the diced bell peppers, zucchini, and corn, then drizzle with olive oil, and season with salt and pepper. Toss until the vegetables are well coated, then spread them evenly on a baking sheet.
Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. While the vegetables are roasting, whisk together the lime juice, minced garlic, and cumin in a small bowl to create the dressing.
Once the vegetables are done, let them cool slightly before combining them with the black beans or chickpeas and dressing in a large bowl. Toss gently to combine, and serve warm or at room temperature, topped with toasted pepitas or tortilla strips if desired.
Extra Tips:
For a more intense flavor, consider marinating the vegetables in the olive oil and spices for about 30 minutes before roasting. You can also experiment with different spices like chili powder or smoked paprika to add an extra layer of flavor.
If you're preparing this salad ahead of time, keep the dressing separate until just before serving to maintain the vegetables' vibrant colors and fresh taste. Enjoy customizing the recipe by adding your favorite herbs or other vegetables you have on hand!