Fresh Mexican-Style Salad

By Angela Sellari Jump to Recipe

This Fresh Mexican Salad is simple to prepare and bursting with flavor. Mexican salads have a way of reviving your taste buds with all the fresh lime juice, jalapeno and cilantro. It’s a great salad to pair with a grilled steak for a Tex-Mex meal.

Prepare this Mexican style salad for lunch or dinner. It’s great served over a bed of lettuce or eaten as a wrap.

I have been on such an avocado kick lately, trying to find ways to work it into one of my meals daily or as a snack. It’s such a beautiful thing when something that is good for you also tastes really great.

Ingredients:

Serves 6

• 15 ounces black beans, rinsed and drained
• 1 1⁄2 cups frozen corn, defrosted (just leave out of freezer for 30 minutes)
• 1⁄4 cup fresh cilantro, chopped
• 1 jalapeno, seeded and diced
• 3 cups tomatoes, chopped (about 5 large tomatoes or 2 pints cherry tomatoes halved)
• 2 avocados, cut into cubes
• 1 large lime
• 1⁄4 tsp salt
• 1⁄4 tsp pepper

Instructions:

Step 1: In a large bowl, add black beans, corn, cilantro, jalapeno, and tomatoes; fold gently to combine. Cut lime in half, then squeeze juice from both sides over the bean mixture. Sprinkle salt and pepper over the top; fold gently to combine.

Step 2: Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.

Step 3: Garnish with additional cilantro if desired.

Notes: This salad is also delicious with some vegan cheese, or, for a vegetarian version, some Colby Jack or Mexican blend shredded cheese added.

Are you ready to tantalize your taste buds with this Fresh Mexican Salad?

Fresh Mexican-Style Salad

Angela Sellari

Toss together this vibrant 10-minute Fresh Mexican-Style Salad recipe (once the corn defrosts)! Loaded with black beans, corn, avocado, zesty lime, & a kick of jalapeño. Vegan & GF.

5 from 2 votes

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Prep Time 10 minutes mins

Defrosting time (not included in total time) 30 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine mexican-inspired

Servings 6 servings

Calories 259 kcal

Ingredients

  

1x2x3x

• 15 ounces black beans rinsed and drained
• 1 1/2 cups frozen corn defrosted (just leave out of freezer for 30 minutes)
• 1/4 cup fresh cilantro chopped
• 1 jalapeno seeded and diced
• 3 cups tomatoes chopped (about 5 large tomatoes or 2 pints cherry tomatoes halved)
• 2 avocados cut into cubes
• 1 large lime
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

 

• In a large bowl, add black beans, corn, cilantro, jalapeno, and tomatoes; fold gently to combine. Cut lime in half, then squeeze juice from both sides over the bean mixture. Sprinkle salt and pepper over the top; fold gently to combine.
• Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.
• Garnish with additional cilantro if desired.
• Notes: This salad is also delicious with some vegan cheese, or, for a vegetarian version, some Colby Jack or Mexican blend shredded cheese added.

Nutrition

Calories: 259kcalCarbohydrates: 37gProtein: 10gFat: 11gSaturated Fat: 2gSodium: 109mgFiber: 13g

Keyword Fresh Mexican-Style Salad

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