Mexican Salad with Cilantro Lime Dressing Recipe

Introduction

This vibrant Mexican Salad is a fresh and flavorful blend of crisp romaine, sweet bell peppers, juicy tomatoes, and creamy avocado, all tossed in a zesty lime-cilantro dressing. Perfect for a light lunch or a colorful side dish, it’s easy to prepare and full of wholesome ingredients.

Ingredients

• 2 to 3 large limes
• 1/2 teaspoon minced garlic
• 1/2 cup loosely packed fresh cilantro (leaves and tender stems)
• 1-1/2 teaspoons coarsely chopped jalapeño (optional)
• 1/4 cup mayo
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 heaping cups romaine lettuce (cut to bite-sized pieces)
• 1 cup cherry tomatoes (halved)
• 3/4 cup corn
• 3/4 cup black beans (drained and rinsed)
• 1 cup mini sweet bell peppers (thinly sliced)
• 1 large ripe avocado (diced)

Instructions

1. Step 1: Make the dressing by combining minced garlic, cilantro, jalapeño (if using), mayo, sour cream, salt, and pepper in a small blender or food processor. Add 1/2 teaspoon lime zest and 2 tablespoons lime juice. Pulse until smooth, then transfer to a jar and chill in the fridge until ready to use.
2. Step 2: Prepare the lettuce by chopping it into bite-sized pieces. Wash thoroughly and dry well using a salad spinner, as excess moisture prevents the dressing from sticking.
3. Step 3: Assemble the salad by placing the prepared lettuce in a large bowl. Top with halved cherry tomatoes, corn, black beans, sliced sweet bell peppers, and diced avocado.
4. Step 4: Drizzle the dressing over the salad to your preference, toss gently to combine, adjust seasoning if needed, and serve immediately.
5. Step 5: For meal prep, store the salad components separately to avoid sogginess and browning. Assemble just before serving and add avocado and dressing last.

Tips & Variations

• Omit jalapeño or adjust the amount for milder flavor.
• Use grilled corn for a smoky touch instead of canned or boiled corn.
• For extra protein, add grilled chicken or cooked shrimp.
• Replace mayo and sour cream with Greek yogurt for a lighter dressing.
• Serve with tortilla chips or warm tortillas for a complete meal.

Storage

Store the dressing separately in an airtight container in the refrigerator for up to 3 days. Keep salad ingredients like lettuce, tomatoes, corn, beans, and peppers stored chilled and dry, ideally in separate containers for up to 2 days. Add avocado and toss with dressing only before serving to prevent browning and sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made and stored in the refrigerator for up to 3 days. This allows the flavors to meld and makes assembling the salad quick and easy.

What can I substitute for sour cream in the dressing?

If you prefer a lighter or dairy-free option, Greek yogurt works well as a substitute for sour cream and adds a similar creamy texture.

Mexican Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.9 from 133 reviews

A vibrant and refreshing Mexican Salad featuring crisp romaine lettuce, sweet cherry tomatoes, bell peppers, corn, black beans, and creamy avocado, all tossed in a zesty lime cilantro dressing with a hint of jalapeño. Perfect for a light lunch or as a side dish, this salad is easy to prepare and customizable for meal prep.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 2 to 3 large limes
• 1/2 teaspoon minced garlic
• 1/2 cup loosely packed fresh cilantro (leaves and tender stems)
• 1–1/2 teaspoons coarsely chopped jalapeño (optional)
• 1/4 cup mayo
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Salad Ingredients

• 5 heaping cups romaine lettuce (cut to bite-sized pieces)
• 1 cup cherry tomatoes (halved)
• 3/4 cup corn
• 3/4 cup black beans (drained and rinsed)
• 1 cup mini sweet bell peppers (thinly sliced)
• 1 large ripe avocado (diced)

Instructions

1. Make Dressing: Combine all dressing ingredients in a small blender or food processor. Add 1/2 teaspoon lime zest and 2 tablespoons lime juice from the limes. Pulse until smooth. Transfer the dressing to a mason jar and place it in the fridge until ready to use.
2. Prepare Lettuce: Chop the romaine lettuce into small, bite-sized pieces. Wash the lettuce thoroughly and dry it completely using a salad spinner or clean towels, as wet lettuce will prevent the dressing from adhering properly.
3. Assemble Salad: For immediate serving, top the prepared lettuce with cherry tomatoes, corn, black beans, bell peppers, and diced avocado. Drizzle the dressing over the salad according to your preference, adjust seasoning if needed, and serve fresh.
4. For Meal Prep: Store the salad components separately to avoid sogginess and browning. Add the dressing and optional items like jalapeño only when ready to serve to maintain freshness and texture.

Notes

• Using fresh lime zest and juice in the dressing adds a bright, tangy flavor.
• Dry lettuce thoroughly to help the dressing stick better and keep the salad crisp.
• Store ingredients separately for meal prep to prevent sogginess and browning, especially the avocado.
• Jalapeño is optional for a mild spiciness, adjust to your taste or omit.
• This salad is best served fresh but can be assembled just before eating.

Keywords: Mexican salad, lime dressing, avocado salad, fresh salad, vegetarian salad, healthy salad, black beans, corn, cilantro dressing