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.

See Also

Pumpkin Pancakes

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

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Servings 6 servings

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 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.

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