Mexican Tex-Mex Salad Recipe – Mexican Special
Mexican Tex-Mex Salad is a vibrant and refreshing dish that beautifully bridges Mexican flavors with hearty Tex-Mex elements. Crisp vegetables like cherry tomatoes, red bell pepper, and romaine lettuce combine with creamy avocado and protein-rich black beans, while sweet corn adds a pop of color and texture. Tossed in a tangy lime-cumin dressing and topped with tortilla strips or crushed nacho chips, this salad delivers bold, zesty flavors in every bite. Whether you’re looking for a quick lunch, a flavorful side, or something festive for potlucks, this Mexican Tex-Mex Salad is sure to delight.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Salad:
- 1 cup canned black beans (rinsed and drained)
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 ripe avocado, diced
- 1 cup romaine lettuce or mixed greens, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar or Mexican blend cheese (optional)
- Tortilla strips or crushed nacho chips (for topping)
For the Dressing:
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lime juice, honey (or agave), cumin, chili powder, salt, and pepper until well combined. Set aside.
Assemble the Salad:
In a large salad bowl, combine the black beans, corn, cherry tomatoes, bell pepper, red onion, lettuce, and cilantro.
Add the diced avocado and shredded cheese (if using).
Dress and Toss:
Pour the prepared dressing over the salad.
Gently toss to coat all the ingredients evenly.
Serve:
Top with tortilla strips or crushed nacho chips for added crunch.
Serve immediately as a light lunch, a vibrant side dish, or a refreshing potluck favorite.
Recipe Notes :
Protein Boost: Add grilled chicken, shrimp, or tofu for a more filling meal.
Make-Ahead Prep: Pre-chop vegetables and prepare dressing in advance; add avocado and chips just before serving.
Dressing Variations: Try creamy ranch-lime or chipotle yogurt as alternatives for different flavor profiles.
Crunch Factor: Using tortilla strips or crushed nacho chips last helps retain crunch.
Storage Advice: Store components like beans, corn, and dressing separately to prevent sogginess; assemble fresh when ready to eat.
