mexican salad

The most DELICIOUS salad that eats like a meal! This Mexican Salad is loaded with seasoned shrimp, black beans, corn, tomato, avocado, and queso fresco, then topped with homemade cilantro lime vinaigrette. Restaurant-quality... right in your own kitchen!

Mexican Salad

Romaine hearts, washed & chopped

shrimp,

chili

cumin

paprika

salt

black beans,

corn kernels

grape tomatoes, halved

avocado, chopped

queso fresco, crumbled

radishes, thinly sliced

green onions, sliced

TOSTITOS® Hint of Lime

olive oil

lime juice

cilantro

avocado

jalapeño pepper

garlic

honey

coriander

In a medium skillet, heat 1 tablespoon olive...

In a medium skillet, heat 1 tablespoon olive oil on medium-high heat. Add the corn and cook until charred, stirring often. Remove from skillet and set aside to cool.

In the same skillet, heat 1 tablespoon of...

In the same skillet, heat 1 tablespoon of oil on medium heat. Add the shrimp and saute for 1 minute, then add the seasonings and saute 1 minute more to incorporate flavors. Remove from heat and set aside to cool.

Assemble the salad by layering lettuce, beans, tomato,...

Assemble the salad by layering lettuce, beans, tomato, avocado, queso, onion, and radishes. Add cooled corn, shrimp, and tortilla chips.

Prepare the dressing by adding the lime juice,...

Prepare the dressing by adding the lime juice, cilantro, avocado, jalapeño, garlic, and seasonings to a food processor and pulse to combine. With the blade running, add the olive oil and blend until smooth.

Pour the dressing over the salad as desired.

Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!

Mexican Slaw

1 pound thinly sliced or shredded cabbage

¼ cup very thinly sliced red onion, more to taste

¼ –½ of a jalapeño, finely chopped, more to taste

lime zest

¼ cup fresh lime juice, more to taste

tablespoons olive oil

½ teaspoon kosher salt, more to taste

pepper

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.

Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil,  salt, cumin, coriander and pepper.

Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.

Delicious topped on fish and shrimp tacos!!

So good!  I make the roasted cauliflower bowl for dinner then have leftover coleslaw for lunch the next day 😋 try mango balsamic vinegar mixed in!

What can you substitute for a jalapeno that is a mild pepper? Needs to be mild for seniors to eat.

Great slaw for tacos and grain bowls... this is a mainstay in our kitchen.
Thank you

This was a perfect accompaniment to burritos. It seemed to add extra crunch and a great seasoned spiciness. I had all the ingredients and it came together  easily! Thanks so much. I am loving your recipes!

Made this for Cinco de Mayo and it was fabulous.  I put it right inside my tacos (with Sylvia’s Smokey chipotle mushrooms) and it was perfect.  Only wish I’d made it earlier and let it sit for the flavors to meld a bit, tho.  Next time.

I love this!  I used carrots and red cabbage and it was pleasing to both the eye and tummy :)  Not to mention...so nutritious!  Thank you, Sylvia!!

Every time I make this I say out loud “whoa this is SO good, why don’t I make this more?!” 

Loved this with your Oaxacan Lamb Barbacoa. Thanks Sylvia!

So good! We will enjoy this dish many times. Thank you!

Delicious recipe! Looks beautiful too. I added an extra tbsn olive oil, and 1 tbsn maple syrup which added some balance. Used with home made enchiladas, black beans, brien rice, and Pico de Gallo. Thanks so much for something different and so refreshing.

Made a version of this Carnitas except I used the instant pot, https://patijinich.com/carnitas/.  Then I made this slaw and put it all together to make tacos.   Pretty amazing combo.  I was using another red cabbage slaw using mayo, but  I'm glad I found this because it's waayyy better.

Colorful and refreshing. It was a perfect compliment to the delicious veggie enchilada.  I used a bag of Dole shredded red cabbage.  The recipe was so easy to make.  I will definitely make this again.

Excellent. I made this tonight to go with some pollo asada tacos I made. It went very well together. Thanks for the recipe.

Super fast and unique! I used poblano peppers and the whole family commented on how good the taste was!

I paired this with mexican-style shredded beef and bacon pinto beans.  It was a hit!  Unfortunately my cilantro had just gone bad, so I substituted with a teaspoon or two of coriander.  So good and thank you for this recipe!!

I served this with the farmers market enchiladas.  That tip on soaking the onions was perfect.  Everyone loved it and though the dressing was just a touch too tart for me I still enjoyed it.

Fresh and crunchy with spice and a zing from the lime. We can never use a whole head of cabbage in one sitting . I hate to waste anything, it's so good to find another great recipe for red cabbage. It looked so great my partner took a photo for his portfolio.

Oh my gosh, I made this with purple cabbage and it was both gorgeous and delicious. My new favorite slaw. It’s great on the black bean burgers. I had leftovers and used it today in a pita with spinach, hummus and the tofu shawarma! Yummmmm!!!

This is a tasty spiced up mexican salad with a kick!

Charred Corn and Zucchini Enchilada Pasta Salad.

your favorite short cut pasta

zucchini

red bell pepper (quartered)

kosher salt + pepper

(19 ounce) can Old El Paso Red Enchilada Sauce

goat cheese cheese

cheddar cheese (cubed)

cilantro (chopped)

basil (chopped)

cherry tomatoes (halved)

onions

avocado (diced)

In a bowl, toss together the zucchini, red peppers, olive oil, salt + pepper. Toss well to coat the veggies.

Heat your grill, grill pan, or skillet to medium high heat.

Add the bell peppers and zucchini, grill 3-4 minutes per side or until char marks appear. This is also when I grill or roast my corn. Remove everything from the grill. Slice the bell pepper into slices.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the enchilada sauce and goat cheese, toss well until the goat cheese coats the pasta completely. Add the cheddar cheese, grilled veggies, corn, cilantro, basil tomatoes and green onions and toss to combine. Top the pasta with the avocado. Serve warm or at room temperature.

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It's topped with savory cilantro lime dressing and crunchy tortilla strips.

Easy Mexican Salad

Romaine hearts (8 cups chopped)

baby greens, like baby kale (optional)

cherry tomatoes

radishes

corn kernels,

salted pepitas (pumpkin seeds)

Lime

Add-ons: Crispy Tortilla Strips, crumbled feta cucumber

If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.

Make the dressing: 

Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)

Chop the vegetables

Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.

Serve

Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet.

Southwestern Black Bean, Quinoa and Mango Salad

black beans (no salt added,

quinoa (red

corn

red bell pepper (chopped)

mango

red onion

jalapeño pepper (seeded and finely diced)

juice from 1 medium lemon

tbsp extra virgin olive oil

tsp cumin

tsp chili powder

tsp turmeric

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss.

Refrigerate until ready to serve.

Simple and filling healthy burrito bowl laoded with tender shrimp bites and veggies and serve woyj cawiliflower rice for a low carb option.

Shrimp Burrito Bowl

shrimp

lime

tbsp old bay or cajun seasoning

tsp honey

Kosher salt and pepper (for taste)

Greek yogurt

tbsp dijon mustard

tsp white wine vinegar

tsp smoked paprika

Kosher salt and ground pepper (to taste)

cauliflower rice

oz black beans (one can, rinsed and drained)

tomatoes (diced or 1 cup halved cherry tomatoes)

avocado (thinly sliced)

corn (canned)

green onions (thinly sliced)

tbsp fresh cilantro (minced)

Lime wedges (for serving)

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans and season with salt and pepper. Set aside and wipe clean the pan with a paper towel

In a medium bowl add the olive oil, juice and zest from 1 lime, vinegar, smoked paprika, salt and pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.

Meanwhile, in a small bowl whisk all the dressing ingredients until well combined.

Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, or until pink and opaque. Set aside.

To assemble the bowls, divide the cauliflower rice and top with the shrimp, avocado slices and corn.

Garnish with green onions and fresh cilantro. Drizzle the dressing and serve with lemon wedges.

This Chopped Mexican Street Corn Salad is a healthy, super delicious rendition of the iconic street food antojito ("snack"), sold by roadside vendors all over Mexico City

Chopped Mexican Street Corn Salad

mayonnaise

sugar

smoked paprika

chili powder

black pepper

corn tortillas

extra virgin olive oil

fresh corn (kernels removed)

medium hearts of Romaine

large bell pepper (diced about ½ inch)

red onion (diced about ½ inch)

cucumber

jalapeño peppers (finely chopped)

cilantro (finely chopped)

cotija cheese (or Feta, crumbled)

extra cilantro leaves (for garnish)

In a medium-size bowl, whisk together the Greek yogurt and mayonnaise until nice and smooth. Slowly add the lime juice while whisking. Add the sugar, spices, salt and pepper and whisk until well combined. Cover and set aside in the refrigerator.

For the dressing:

Preheat oven to 375˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the corn tortillas:

Place three ears of corn in the microwave and cook for 6 minutes on high power. Remove with a hot pad and allow to cool for 5-10 minutes. Repeat with the next three ears. For the last two, cook for 4 minutes on high power.

After the corn is cooled, cut off the bottom end of each cob about 1½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks (avoiding the tough core) and set aside.

For the corn:

Pull off any browned or blemished outer leaves from the hearts of Romaine. Slice Romaine into ½-inch slices and then run your knife a few times across each slice to create small bite-size pieces.

Combine the Romaine, corn, mango, bell pepper, red onion, cucumbers, jalapeno and chopped cilantro. Stir gently to combine. Add 3-4 tablespoons of the dressing and stir again gently to coat all ingredients. Taste and add more dressing as desired. Serve any extra dressing at the table.

Sprinkle the salad with the Cotija (or Feta) and garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

For the salad:

This Mexican Caesar Salad is loaded with Mexican ingredients. It's fresh, light, delicious, flavorful — and might even taste better than the original!

Mexican Caesar Salad

heads romaine lettuce, chopped

cup corn, cooked and drained

cup black beans, cooked and drained

medium avocado, sliced

strips (or crumbled tortilla chips)

cup cilantro, chopped

cup cojita cheese, crumbled

lime wedges (optional, for serving)

cup Caesar salad dressing

teaspoon Mexican seasoning blend (optional)

In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, cilantro, and cojita cheese.

Pour Caesar dressing over the salad and toss to coat. Optionally, you can mix in 1/4 teaspoon of a Mexican seasoning blend into the Caesar salad dressing before pouring it in the salad.

Season the salad with salt and pepper to taste, if needed, and serve with lime wedges on the side.

Cilantro (Coriander) urgh!
A significant percentage of the population have a genetic alteration which cause it to make everything taste as though it's been given a soap dressing!

This Ground Beef Taco Salad recipe will become your to-go meal when you want a quick and easy meal for lunch. It is loaded with tomato salsa, avocado slices, lettuces and of course taco seasoned ground beef. It’s gluten free, dairy free, Whole30 and made in just 20 minutes!

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Top 21 mexican salad recipes from across the web

The most viewed mexican salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Salad

Mexican Slaw

Charred Corn and Zucchini Enchilada...

Easy Mexican Salad

Southwestern Black Bean, Quinoa and...

Shrimp Burrito Bowl

Chopped Mexican Street Corn Salad

Mexican Caesar Salad

Ground Beef Taco Salad (Whole30, Pa...

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The most viewed mexican salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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