Description
A vibrant and flavorful salad showcasing the bold tastes of Mexican cuisine, perfect as a side or a stand-alone meal.
Ingredients
Scale
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or canned)
- 1 cup black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1 cup bell peppers (any color), diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare your workspace: Set up your workspace, ensuring all your ingredients are within reach and have a big bowl for mixing.
- Chop the romaine: Chop the romaine lettuce into bite-sized pieces. Rinse well under cold water and dry.
- Halve the cherry tomatoes: Cut the cherry tomatoes in half to release their juicy goodness.
- Add the corn: If using fresh corn, cut the kernels off the cob. Otherwise, drain and rinse canned corn.
- Rinse and drain the black beans: Rinse the black beans under cold water and drain.
- Chop the red onion: Finely chop the red onion, cutting near running water if you’re sensitive to the sharpness.
- Dice the avocado: Cut the avocado in half, remove the pit, scoop it out, and chop directly into the salad, sprinkling lime juice over it to avoid browning.
- Chop the bell peppers: Dice the colorful bell peppers and add them to the bowl.
- Add the cilantro: Toss in the chopped cilantro for additional flavor.
- Whisk the dressing: Whisk together lime juice and olive oil in a separate bowl, adding salt and pepper to taste. Pour it over the salad.
- Toss and serve: Gently toss all ingredients together and serve immediately.
Notes
For added protein, consider topping the salad with grilled chicken or cheese. It’s versatile and can be made in advance; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, Mexican salad, healthy recipe, quick lunch, vegetarian salad