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.
Fresh Mexican Salad
Serves 6
Ingredients:
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
Directions:
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.
2. Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.
3. Garnish with additional cilantro if desired.
Notes: this salad is also delicious with some colby jack cheese or mexican blend shredded cheese added.
Are you ready to tantalize your taste buds with this Fresh Mexican Salad?
Fresh Mexican Salad
About a MomIngredients
- 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
- 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.
- 2. Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.
- 3. Garnish with additional cilantro if desired.
- Notes: this salad is also delicious with some colby jack cheese or mexican blend shredded cheese added.
This looks amazing. I’m not a huge salad fan but my kids? Would only eat salads if I let them! I’ll try this for them!
That sounds awesome. What an awesome summer lunch idea this is.
Oh my stars this looks so deliciously fresh! It is filled with many of the foods I love
That looks heavenly right now! I’ve always had a thing for fresh Mexican food
That salad looks so yummy. A healthy fresh snack or meal.
Yum, this sounds fantastic. I could eat avocado every single day. Thankfully my tree is pretty good about keeping my habit alive.
This looks like a real crowd-pleaser! I know I would absolutely adore it!
This Mexican Salad is making me yearn for another visit to Cancun Mexico! I love avocado anytime of year to be honest! 🙂
I have never tried anything like this before I should start to eat new things,thanks
Salad is one of my favorite meals. This looks so delicious. I will have to try this recipe tomorrow for lunch.