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Mexican Salad with Cilantro Lime Dressing
nibbleboard.com/recipes/mexican-salad
Ingredients
Ingredients
- 1 large head romaine lettuce (about 8 cups chopped)
- 1 (15 oz) can black beans, drained and rinsed
- 4 ears sweet corn (or 1½ cups frozen corn, thawed)
- 1 medium red bell pepper
- 1 cup cherry tomatoes, halved
- ½ medium red onion
- 1 large ripe avocado
- ½ cup fresh cilantro
- ½ cup cotija cheese (or feta)
- 1 jalapeño, seeded and diced (optional) (optional)
Crispy Tortilla Strips
- 1½ tablespoons canola oil
- ½ teaspoon sea salt
Cilantro Lime Dressing
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons honey
- ½ teaspoon cumin
- 1 clove garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons canola oil
- ½ teaspoon salt
- Freshly ground black pepper to taste
- ¼ teaspoon chili powder (optional)
Instructions
- Whisk together lime juice, honey, cumin, minced garlic, and salt in a small bowl until the honey dissolves.
- Drizzle in the olive oil and canola oil in a slow, steady stream, whisking continuously until emulsified. Season with black pepper and chili powder. Set aside.
- Preheat oven to 400°F. Stack the corn tortillas and cut them into thin strips, about ¼-inch wide.
- Spread tortilla strips on a baking sheet, drizzle with canola oil, sprinkle with sea salt, and toss to coat evenly.
- Bake tortilla strips for 15-20 minutes, stirring every 5 minutes, until light golden brown and crisp. Set aside to cool completely.
- Microwave corn ears two at a time for 3½ minutes. Let cool for 5 minutes, then peel back husks and silks and cut kernels off the cob. Alternatively, use thawed frozen corn.
- Combine chopped romaine, corn kernels, black beans, bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño (if using) in a large bowl. Toss gently to mix.
- Pour the dressing over the salad and toss until all ingredients are evenly coated.
- Add diced avocado and crumbled cotija cheese on top. Scatter crispy tortilla strips over the salad and serve immediately.
Nutrition per Serving
567Calories
24gProtein
67gCarbs
26gFat
Chef Tips
- Make the dressing up to 3 days ahead — the flavors actually improve as they meld in the fridge.
- For extra smoky flavor, char the corn in a hot cast-iron skillet or on the grill instead of microwaving.
- No cotija cheese? Feta or queso fresco both work as crumbly, salty substitutes.
- Add the avocado and tortilla strips right before serving so they stay creamy and crunchy respectively.
- Turn this into a full meal by adding grilled chicken, shrimp, or seasoned ground turkey on top.
Storage
Dressed salad keeps in the fridge for up to 1 day but will lose its crunch. For best results, store undressed salad components separately for up to 3 days.