Name: Mexican Salad at Home
Yield: 4

Mexican Salad with black beans, corn, onions, peppers, and tomatoes topped with a zesty cilantro-lime dressing. So fresh, so satisfying!

author’s note

The Salad That Steals the Show!

I’ve been making a version of this salad since college. It’s one of those meals you can throw together in no time, and back then, I always kept cans of black beans, corn, and veggies like peppers and onions in the fridge. It was super quick to toss everything in a bowl and top it with a store-bought dressing.

The from-scratch dressing is a game-changer—so flavorful and straightforward to whip up! It takes this salad to a whole new level.

If you’re looking for an straightforward go-to salad that everyone will be asking for more of, this is your sign to give it a try!

All the ingredients used in this recipe prepped out for straightforward assembly.

Mexican Salad Ingredients

Ingredient	Tip
Romaine lettuce	Look for bright, crisp heads. Wash well and dry fully.
Tomatoes	Choose firm, bright tomatoes for the best flavor.
Corn	Fresh is great, canned works, or use fire-roasted frozen corn.
Black beans	Drain and rinse well before adding.
Sweet peppers	Use a mix of colors to make the salad pop.
Avocado	Grab one that’s ripe but still firm.
Extras	Cilantro adds freshness, red onion adds bite, cotija adds a salty kick, and tortilla strips add crunch.

Ingredients for Cilantro-Lime Dressing prepped out for straightforward assembly.

How To Make This Mexican Salad

Blend Dressing: Blend the dressing ingredients until smooth. Chill until ready to use.
Prep Lettuce: Chop the romaine into bite-sized pieces. Wash and dry thoroughly.
Toppings: Slice tomatoes, peppers, onion, and avocado. Drain and rinse the beans.
Assemble: Add the lettuce to a large bowl. Top with the beans, corn, tomatoes, peppers, avocado, cilantro, cotija, and tortilla strips.
Dress & Toss: Add dressing gradually and toss to coat. serve while it is hot and enjoy!

Dressing ingredients in the bowl of a food processor.

Variations

Switch Up This Mexican Salad Recipe

Add protein: Grilled chicken, steak, or shrimp.
Grain base: Include cooked quinoa or rice for bulk.
Fruit: Mix in mango or pineapple.
Cheese swap: Try pepper Jack, queso fresco, or Cheddar.

Storage

Meal Prep or Make Ahead

For the best texture, enjoy this Mexican Salad freshly assembled. However, if you’d like to prep ahead, here’s how to store each component:

Dressing: Keeps in the fridge, sealed, for a week.
Veggies: Store in airtight containers, lettuce wrapped with a paper towel, in the fridge for 3-5 days.
Beans and corn: Keep separately in the fridge for up to a week.
Avocado: Best cut right before serving. If storing, drizzle with lime juice and seal in a container for 1-2 days.
Cheese and Chips: Store cheese in the fridge and tortilla strips at room temp in a sealed bag.