The Ultimate Mexican Salad Recipe: Fresh, Flavorful, and Easy to Make

This Mexican Salad is about to become your new go-to dish. It’s so much more satisfying and flavorful than any restaurant version, and you can whip it up for a crowd without breaking the bank. Imagine a vibrant bowl bursting with freshness: crisp romaine lettuce, juicy tomatoes, sweet corn with a hint of smoky char, crunchy bell peppers, hearty black beans, salty pepitas, creamy avocado, and a sprinkle of zesty Pepper Jack cheese, all topped with crispy tortilla strips. And the star of the show? An irresistible Cilantro Lime Dressing that you’ll want to drizzle on absolutely everything. This isn’t just a side salad; it’s a flavor explosion that can be a light meal on its own, or easily elevated to a main course with the addition of chili lime chicken, chipotle chicken, or cilantro lime chicken. Customize it with your favorite ingredients to create your perfect Mexican Salad!

Why You’ll Love This Mexican Salad

If you’re on the lookout for exciting and refreshing salads like Greek Orzo Pasta Salad, Broccoli Salad, Green Bean Salad, Grape Salad, Corn Salad, and Cucumber Tomato Salad, then get ready to add this Mexican Salad recipe to your rotation!

This recipe is a winner because it’s:

A Texture Paradise: Forget boring, limp salads. This Mexican Salad is all about exciting textures. We’re talking crunchy veggies, creamy avocado, salty pepitas, and crispy tortilla strips – a symphony in every bite.
Quick and Convenient: Need a meal in minutes? Use pre-made tortilla strips and roasted pepitas, and skip grilling the corn for a super speedy salad. Or, if you have a little extra time, elevate it by making these components from scratch – the choice is yours!
Perfect for Meal Prep: Assemble the salad components and make the dressing ahead of time for easy lunches or potlucks. Just keep the dressing separate and add it right before serving to maintain maximum freshness.
Incredibly Versatile: Swap veggies, add protein like carne asada, or adjust the spice level to your liking. This salad adapts to whatever you have on hand and your personal preferences.
Crowd-Pleasing Favorite: From potlucks and BBQs to weeknight dinners, everyone loves this Mexican Salad. It’s always a hit!
That Dressing Though!: Prepare to be obsessed with the Cilantro Lime Dressing. It’s creamy, tangy, vibrant, and takes just 5 minutes in a blender. Make it ahead of time and thank yourself later.

Mexican Salad Ingredients: A Rainbow of Freshness

This Mexican Salad is all about fresh, high-quality ingredients. Here’s what you’ll need:

For the Salad:

Romaine Lettuce: The crunchy base of our salad. Romaine holds up well to the dressing and provides a satisfying crispness. You can also use a mix of romaine and iceberg for a lighter texture, or your favorite spring mix. About 8-10 cups of chopped romaine hearts is ideal.
Sweet Corn: Fresh corn on the cob is highly recommended, especially in summer. Grilling or charring the corn adds a smoky sweetness that elevates the salad. In a pinch, you can use canned or frozen corn (thawed), but fresh is best. Two ears of corn will do the trick.
Red Bell Pepper: Adds sweetness and vibrant color. Feel free to substitute with any color bell pepper you prefer.
Grape or Cherry Tomatoes: These are the juiciest and least watery options. Halve them for perfect bite-sized pieces. Cherry tomatoes tend to be sweeter.
Cucumber: English cucumbers are great because you don’t need to peel them. A regular slicing cucumber, peeled, will also work.
Red Onion: Adds a zesty bite. If raw red onion is too strong for you, soak it in ice water for 10 minutes to mellow the flavor. Green onions are a milder alternative.
Avocado: Creamy avocado is essential! Use ripe but firm avocados. To check for ripeness, gently press – it should yield slightly. If your avocados ripen too quickly, store them in the fridge to slow down the process.
Radishes (Optional): Thinly sliced radishes add a peppery crunch and beautiful color.
Black Beans: Rinsed and drained. You can substitute with kidney beans or pinto beans if you prefer.
Pepper Jack Cheese: Adds a creamy, slightly spicy kick. Mexican cheese blend is another good option, but pepper jack is highly recommended for its flavor.

For the Chili Lime Pepitas:

Raw Pepitas (Pumpkin Seeds): These add a wonderful salty crunch. You can buy pre-roasted and salted pepitas to save time, or roast raw pepitas yourself for extra flavor.
Olive Oil: For roasting.
Chili Powder: Adds a touch of smoky warmth.
Salt: To enhance the flavor.

For the Crispy Tortilla Strips:

Corn Tortillas: For homemade tortilla strips. You can also use store-bought tortilla strips or even tortilla chips for convenience.
Vegetable Oil: For frying or baking.
Salt: For seasoning.

For the Creamy Cilantro Lime Dressing:

Sour Cream or Greek Yogurt: Sour cream gives a richer flavor, while Greek yogurt offers a tangier and slightly healthier option. Full-fat, low-fat, or fat-free versions all work well. Avoid regular yogurt as it’s too thin.
Mayonnaise: Provides creaminess and binds the dressing together. Avocado mayonnaise is a healthier alternative.
Tomatillos: These look like small green tomatoes with husks. They add a unique tangy flavor to the dressing.
Jalapeno: For a touch of heat. Adjust the amount to your spice preference. Remove seeds for less heat, keep some seeds for more.
Fresh Cilantro: Essential for that signature cilantro lime flavor. Use both leaves and stems (stems have great flavor and will be blended).
Garlic: Fresh garlic is best, but garlic powder can be substituted.
Lime Juice: Freshly squeezed or bottled. Adjust to taste for desired tanginess.
Ranch Seasoning Mix (or DIY): Adds depth of flavor. You can use a store-bought ranch seasoning packet or make your own blend of dried parsley, chives, dill, onion powder, salt, and pepper.

Close-up of vibrant Mexican Salad ingredients in a wooden bowl, featuring corn, avocado, tomatoes, and radishes

This vibrant Mexican Salad showcases fresh, colorful ingredients like grilled corn, creamy avocado, juicy tomatoes, and crisp radishes, all beautifully arranged in a rustic wooden bowl.

How to Make Mexican Salad: Step-by-Step Guide

Making this Mexican Salad is easier than you might think! Here’s a detailed guide:

Charring the Corn for Extra Flavor (Optional)

Charring the corn is highly recommended for a deeper, smoky flavor, but you can skip this step if you’re short on time and use fresh corn kernels straight off the cob.

Grilling Corn on the Cob:

Prep the corn: Peel the corn husks and remove all the silk.
Oil and season: Lightly brush the corn all over with olive oil and season with salt and pepper.
Grill: Preheat your grill to high heat and grease the grates. Grill the corn directly over the heat for 10-12 minutes, turning every few minutes until lightly charred on all sides. Close the grill lid between rotations to trap the heat.

Charring Corn in a Skillet:

Heat the skillet: Heat 1 tablespoon of olive oil in a large cast iron skillet over high heat.
Char the corn: Add the corn kernels (fresh, canned, or frozen – no need to thaw frozen corn) to the hot skillet. Cook, stirring occasionally, for about 5 minutes, or until the corn starts to char. Frozen corn may take a few minutes longer.
Cool: Transfer the charred corn kernels to a large bowl to cool and prevent further cooking.

Roasting Pepitas and Tortilla Strips for Crunch

While you can use store-bought roasted pepitas and tortilla strips, making them fresh takes just a few minutes and elevates the salad.

Preheat oven: Preheat oven to 425°F (220°C). Line a large baking sheet with foil.
Prepare tortilla strips: Stack corn tortillas and cut them into ½-inch strips using a pizza cutter or knife. Toss the strips with vegetable oil and spread them in a single layer on one side of the baking sheet. Season with salt.
Roast pepitas: On the other side of the baking sheet, toss raw pepitas with olive oil, chili powder, and salt. Spread in a single layer.
Bake: Bake for 12-16 minutes, or until the tortilla strips are lightly golden brown and the pepitas are toasted. Keep an eye on them to prevent burning.

Baking sheet with homemade tortilla strips and chili-roasted pepitas for Mexican Salad

Homemade tortilla strips and chili-roasted pepitas are baked to golden perfection, adding a delightful crunch and savory flavor to the Mexican Salad.

Making the Creamy Cilantro Lime Dressing

This dressing is quick, easy, and the flavor is out of this world!

Blend ingredients: In a blender, combine sour cream (or Greek yogurt), mayonnaise, tomatillos, jalapeno, cilantro, garlic, lime juice, and ranch seasoning.
Blend until smooth: Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
Chill: For the best flavor, chill the dressing in the refrigerator or freezer (for a quicker chill) before serving. Chilling allows the flavors to meld together beautifully.

Blending the creamy Cilantro Lime Dressing for Mexican Salad with fresh ingredients

Fresh tomatillos, cilantro, jalapeno, garlic, and lime are blended with creamy sour cream and mayonnaise to create the zesty and flavorful Cilantro Lime Dressing for the Mexican Salad.

Assembling Your Mexican Salad

Combine salad ingredients: In a large bowl, combine chopped romaine lettuce, charred corn kernels, black beans, halved tomatoes, sliced cucumbers, radishes (if using), red onion, and pepper jack cheese. Toss gently to combine.
Dress the salad: Drizzle the desired amount of Cilantro Lime Dressing over the salad and toss to coat. If you’re not serving the entire salad immediately, dress individual portions to prevent sogginess.
Garnish and serve: Top the Mexican Salad with crispy tortilla strips, chili lime pepitas, and sliced avocado. Season with a sprinkle of salt and pepper to taste.

The vibrant Mexican Salad is generously drizzled with homemade Cilantro Lime Dressing, bringing together all the fresh flavors and textures.

Serving Suggestions: Make it a Meal!

This Mexican Salad is incredibly versatile and can be served in a few different ways:

Side Salad: Serve it as a refreshing and flavorful side dish to complement your favorite Mexican main courses like tacos, enchiladas, fajitas, or grilled meats.
Main Dish Salad: Add protein to transform this salad into a satisfying main course. Grilled chicken, shrimp, steak, or tofu are all excellent additions. You can also top it with shredded rotisserie chicken, chili lime chicken, chipotle chicken, or cilantro lime chicken.
Taco Salad Bar: Create a fun and interactive taco salad bar! Arrange all the salad ingredients, dressing, protein options, and toppings in separate bowls and let everyone customize their own Mexican Salad.
For Leftovers (or to prevent soggy salad): If you anticipate leftovers, or want to keep the salad crisp, serve the dressing and tortilla strips on the side. Let everyone dress their own salad as they eat. You can also omit the avocado and add it fresh when serving leftovers.

Tips for the Best Mexican Salad

Customize Your Veggies: Feel free to add or substitute veggies based on your preferences and what you have on hand. Jicama, mushrooms, broccoli, cauliflower, or roasted sweet potatoes would all be delicious additions.
Spice it Up: For a spicier salad, add extra jalapeno to the dressing, or include diced jalapenos or pickled jalapenos directly in the salad.
Add Fruit: For a touch of sweetness, consider adding fruits like mango, pineapple, or clementine oranges. They pair beautifully with the creamy cilantro lime dressing.
Don’t Dress Ahead of Time: To prevent a soggy salad, dress it just before serving. If making ahead, keep the dressing separate and add it right before you’re ready to eat.
Make it Vegetarian or Vegan: This salad is naturally vegetarian. To make it vegan, use a vegan sour cream and mayonnaise alternative for the dressing, and omit the cheese or substitute with a vegan cheese.

Make-Ahead Tips

Prep Ingredients in Advance: You can chop all the vegetables (lettuce, tomatoes, onions, peppers, cucumbers, radishes), grill or char the corn, and roast the pepitas and tortilla strips ahead of time. Store each component separately in airtight containers in the refrigerator. The dressing can also be made up to 5-7 days in advance and stored in the refrigerator.
Assemble Salad Layers (for meal prep): If you want to assemble the salad ahead for meal prep, layer the ingredients in containers to prevent sogginess: beans and corn at the bottom, followed by tomatoes, other veggies, lettuce, cheese, and pepitas on top. Store dressing, tortilla strips, and avocado separately and add just before serving.

Mexican Salad Variations: Spice it Up or Add Protein

This salad is a blank canvas for your culinary creativity! Here are a few delicious variations to try:

Mexican Chicken Salad: Add grilled, shredded, or rotisserie chicken to make it a heartier meal. Chili lime chicken, chipotle chicken, or cilantro lime chicken are all fantastic options.
Spicy Mexican Salad: Increase the jalapeno in the dressing, add diced serrano peppers to the salad, or include pickled jalapenos for a fiery kick.
Mexican Salad with Rice or Quinoa: Add cooked brown rice, quinoa, Cilantro Lime Rice, or Mexican Rice for a more substantial and burrito bowl-inspired salad.
Mexican Salad with Bacon: Crispy bacon adds a smoky, savory element that complements the fresh veggies and creamy dressing. Add crumbled, thick-cut bacon right before serving to maintain its crunch.
Mexican Salad with Olives: If you love olives, add black olives or Kalamata olives for a salty, briny flavor.

Is Mexican Salad Healthy? Nutritional Benefits

Absolutely! This Mexican Salad is packed with nutrients thanks to its abundance of fresh vegetables. Here are some of the health benefits:

Rich in Vitamins and Minerals: The variety of colorful vegetables provides essential vitamins and minerals like potassium, folate, vitamin A, and vitamin C.
High in Fiber: The vegetables and black beans contribute a good amount of dietary fiber, which aids digestion, promotes fullness, and can help regulate blood sugar and cholesterol levels.
Source of Healthy Fats: Avocado is a great source of heart-healthy monounsaturated fats, which can help lower bad cholesterol and support brain function.
Antioxidant-Rich: Pepitas are packed with antioxidants that help protect your cells from damage.
Good Source of Protein: Black beans contribute plant-based protein, making the salad more satisfying and nutritious.

For an even healthier version, use low-fat sour cream or Greek yogurt and avocado mayonnaise in the dressing.

Tools You’ll Need

Blender: For making the creamy Cilantro Lime Dressing. A Blendtec Blender works wonderfully.
Kitchen Knife Set: A good Kitchen Knife Set makes chopping vegetables a breeze.
Cutting Board: A sturdy Wood Chopping Block is essential for prepping veggies.
Baking Sheet: A Baking Sheet Half Sheet (13×18) for roasting pepitas and tortilla strips.
Large Bowl: For tossing the salad.

See Favorite Tools

Mexican Salad Recipe Card (Summary)

Mexican Salad with Cilantro Lime Dressing

This Mexican Salad recipe is a vibrant and flavorful dish, perfect as a side or main course. It’s loaded with fresh vegetables, protein-rich black beans, and a creamy, zesty Cilantro Lime Dressing.

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6-8 servings

Ingredients:

Salad:

1 large head romaine lettuce, chopped (8 cups)
1 (15 oz) can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
2 ears sweet corn on the cob, kernels removed (or 1 ½ cups corn kernels)
¾ English cucumber, sliced and quartered
1 red bell pepper, chopped
1 avocado, pitted and sliced
¼ cup chopped red onion
1 cup cubed pepper jack cheese
Optional: thinly sliced radishes

Chili Lime Pepitas (Optional):

¾ cup raw pepitas
1 teaspoon olive oil
½ teaspoon chili powder
Salt to taste

Crispy Tortilla Strips (Optional):

6 corn tortillas
2 teaspoons vegetable oil
Salt to taste

Creamy Cilantro Lime Dressing:

See Cilantro Lime Dressing Recipe (link in article)

Instructions:

Make Cilantro Lime Dressing: Prepare dressing according to linked recipe and refrigerate.
Roast Pepitas and Tortilla Strips (Optional): Preheat oven to 425°F (220°C). Prepare tortilla strips and pepitas as instructed in the article and bake for 12-16 minutes, or until golden brown.
Char Corn (Optional): Grill corn on the cob or char kernels in a skillet as instructed in the article.
Assemble Salad: In a large bowl, combine romaine lettuce, black beans, tomatoes, corn, cucumber, bell pepper, red onion, radishes (if using), and pepper jack cheese.
Dress and Serve: Drizzle salad with desired amount of Cilantro Lime Dressing and toss gently. Top with avocado, tortilla strips, and chili lime pepitas. Serve immediately.

Notes:

Customize with your favorite veggies, protein, or spice level.
For make-ahead tips and variations, see the full article.
Store leftover salad ingredients separately to maintain freshness.

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