Mexican SaladErin ClarkeWell Plated by Erin

Mexican Salad

With a creamy lime dressing, tender roasted candy potatoes, and different wholesome substances, this simple Mexican Salad recipe is (actually) the salad of my goals!

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Final evening, I dreamed a few salad.

Actually, Erin? You dream a few salad of all issues?

Nicely, let me let you know, for those who dreamed in regards to the BEST Mexican salad loaded with jalapeño, crushed corn chips, and a zippy lime dressing that makes each forkful extra fascinating than the final, you would possibly simply want you dreamed about salad too.

Crisp, flavorful, and filling, this simple Mexican salad recipe is the right mix of textures and taste (like this Mexican Pasta Salad).

After attempting it as soon as, I promise it can turn out to be the salad you not solely dream about by evening but in addition inflict daydreams of far-off white sandy seashore holidays (with a Skinny Margarita in hand) as your polish off each final chew.

5 Star Evaluation

“We made this Mexican salad for a household birthday dinner and it was a success! We will certainly be making this salad typically.”

— Marie —

Methods to Make Mexican Salad

This contemporary tackle a standard Mexican salad retains core Mexican flavors and substances however offers them a healthful spin (like this widespread Taco Skillet).

Tip!

Make this soup your personal with a customized medley of greens. For suggestions and seasoning ideas, take a look at my final information to Oven Roasted Greens.

The Substances

Candy Potatoes. Filled with fiber, vitamin A, and vitamin C, candy potatoes preserve this salad filling and satisfying whereas including a stunning sweetness to distinction the spicy notes of this salad.Spices. A conventional mix of Southwest flavors, together with cumin and chili powder, completely seasons the candy potatoes. (I take advantage of an identical seasoning for this Candy Potato Black Bean Salad.)Romaine. My choose for a hearty salad inexperienced that gained’t overtake different substances. It has a gentle taste that enables the opposite substances to shine whereas including a pleasant crunch to each chew.

Market Swap

You possibly can swap the romaine for a unique salad inexperienced of your alternative. Child spinach, combined discipline greens, or chopped kale are different nutrient-dense choices.

Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) further fiber and loads of plant-based protein.Tomatoes. For coloration, moisture, and conventional Mexican aptitude.Jalapeño. Kick up the warmth.

Ingredient Notice

Take away the seeds and membrane from the pepper for a extra gentle Mexican salad. You may additionally omit the jalapeño fully for those who’re notably delicate to spicy meals.

Cilantro. For freshness and genuine Mexican taste.Creamy Lime Dressing. Made with creamy Greek yogurt, loads of lime juice, and a little bit of garlic and cumin for depth, it’s the right end for this wholesome Mexican salad bowl.

Substitution Tip

The dressing from this Grilled Corn Salad is one other wonderful Mexican-inspired salad dressing choice to contemplate for this salad.

Pepitas. Contribute wholesome fat and a satisfying crunch.

Non-obligatory Mexican Salad Topping Concepts

End this salad with a number of of the next toppings to make it your personal:

Corn. Corn is a traditional ingredient in lots of conventional Mexican salad recipes (and Mexican Corn Dip). Be at liberty to toss it in right here too. You should utilize grilled, canned, or frozen (and thawed) corn.Cheese. Feta, goat cheese, and queso fresco are my private faves. Shredded cheddar or pepper jack would, after all, be scrumptious selections too.Avocado. For extra creaminess and an additional dose of wholesome fat. You possibly can additionally add a dollop of my Greatest Guacamole Recipe.Tofu. For some further plant-based protein, high the salad with the sautéed tofu from this recipe for Tofu Tacos.Grains. Add cooked quinoa, bulgur, or farro to show this right into a hearty Mexican salad bowl.

The Instructions

Roast the candy potatoes.

TIp!

Be sure to do that step first. Whereas they roast, you’ll be able to wash and chop the opposite Mexican salad greens whereas the candy potatoes prepare dinner.

Whisk collectively the creamy lime dressing substances. Add the lettuce to a bowl and toss it with a little bit of dressing. Add the remainder of the substances to the bowl, toss, then drizzle on further dressing.High with tortilla chips and different non-compulsory toppings. ENJOY!

Storage Suggestions

To Retailer. Place Mexican salad in an hermetic storage container for as much as 3 days. If attainable, retailer your dressing in a separate container and your tortilla chips at room temperature.

Meal Prep Tip

For a Mexican salad jar that’s excellent for on-the-go lunches:

Put together all substances of the Mexican salad, however don’t add the dressing or tortilla chips to the opposite substances. Drizzle the dressing over the underside of a big container or particular person mason jars.Add the salad substances on high. Place your required quantity of tortilla chips in a ziptop bag, and retailer exterior of the fridge till serving. When able to get pleasure from your Mexican salad jar, shake up the ready container to toss the substances with the dressing. Sprinkle together with your tortilla chips, and luxuriate in!

Make Forward

Choice 1. You possibly can prep all substances (besides the tortilla chips) and preserve them separate or combined collectively. Put together the dressing, however depart it off the Mexican salad for now. I like to recommend ready so as to add the creamy lime dressing till just a few hours earlier than you serve it and ready so as to add the tortilla chips till simply earlier than serving, in order that they keep crunchy.Choice 2. Simply toast your pepitas and roast the candy potatoes forward of time. Retailer the candy potatoes within the fridge for as much as 3 days and pepitas at room temperature. Having these two substances prepared and on-demand cuts down the prep time for nights once you’re in a rush.

What to Serve with Mexican Salad

Mexican Cornbread

45 minutes

Immediate Pot Refried Beans

1 hr 45 minutes

7 Layer Taco Dip

20 minutes

View all recipes

Really helpful Instruments to Make this Recipe

Sheet Pan. For toasting, roasting, baking, and every little thing in between!Chef’s Knife. A pointy knife for chopping substances is a must have device for any kitchen.Serving Bowl. This magnificence will flip this recipe right into a show-stopping centerpiece if making this Mexican salad for a crowd.

The Greatest Knife Set

This 18-piece knife set is effectively balanced, has ergonomic handles, and is made with top quality chrome steel.

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Oh, Mexican salad, you’re what salad goals (or typical Erin goals) are made from!

Often Requested Questions

How Can I Make Mexican Salad Vegan?

To make this simple Mexican salad recipe vegan, omit the cheese as a topping or swap it in your favourite vegan-style cheese shreds. When making the dressing, swap the Greek yogurt in your favourite plain dairy-free yogurt.

Can I Make The Mexican Salad Dressing With out Garlic?

Certain! Whereas I’ve not tried the dressing with out garlic earlier than, you might actually omit it from the recipe if that’s your choice. The flavour will probably be a bit totally different however scrumptious nonetheless, I’m certain.

What Meat Goes With Mexican Salad?

When you’re in search of a meat-forward most important course to serve with this vegetarian Mexican salad, attempt these Fajita Rooster Kebabs or Mexican Shrimp. As a topping, Mexican salad with rooster (e.g., Grilled Rooster Breast or Crockpot Mexican Rooster ) or Mexican salad with shrimp (and Grilled Shrimp Seasoning) are each tasty choices. Take a look at this turkey Taco Salad too.

Print

Mexican Salad

The BEST Mexican salad! This simple Mexican salad with creamy lime dressing and candy potatoes is wholesome, vegetarian, and versatile.
Course Dinner, Major Course, Salad, Facet Dish
Delicacies Mexican
Prep Time 25 minutes
Prepare dinner Time 20 minutes
Whole Time 45 minutes
Servings 6 servings (as a aspect) or 4 (as a most important)
Energy 262kcal

Substances

For the Salad:

1/4 cup uncooked pepitas2 medium candy potatoes peeled and chopped into 1-inch chunks (about 2 kilos or 5 cups uncooked or 3 1/3 cups roasted)2 tablespoons further virgin olive oil3/4 teaspoon floor chili powder1/2 teaspoon floor cumin1/2 teaspoon smoked paprika1/2 teaspoon kosher salt1 giant head romaine lettuce chopped (about 6 cups)1 pint cherry tomatoes halved1 can reduced-sodium black beans (15 ounces) drained and rinsed1 small jalapeño* thinly sliced (about 1/4 cup)1 small bunch radishes thinly sliced (about 1 cup)1/4 cup chopped cilantro packedCrumbled feta cheese or goat cheese, or queso fresco (non-compulsory, for serving)Tortilla strips or crushed chips (non-compulsory, for serving)Sliced avocado (non-compulsory, for serving)

For the Dressing:**

2/3 cup nonfat plain Greek yogurt2 tablespoons further virgin olive oilZest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons recent juice)1 clove minced garlic1/2 teaspoon kosher salt1/2 teaspoon floor cumin

Directions

Preheat the oven to 325 levels F. Unfold the pepitas in a single layer on an ungreased baking sheet. Place within the oven and toast till the pepitas flip darker (they’re going to be a deep goldish brown) and are aromatic, about 8 to 10 minutes. Take away from the oven and punctiliously switch the pepitas to a small plate or bowl. Put aside. Improve the oven temperature to 450 levels F.
On a rimmed baking sheet (I take advantage of the identical one I toasted the pepitas on to avoid wasting a dish; simply brush it off first), toss candy potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt till evenly coated. Unfold into a fair layer and roast till browned and tender, 20 to 22 minutes, stirring as soon as midway by way of. Let cool barely.
In the meantime, whisk collectively the dressing substances: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Style and regulate seasoning as desired. The dressing ought to style very vibrant and limey—its taste will mellow as soon as tossed with the opposite substances.
In a big bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
Add the candy potatoes, beans, jalapeno, radish, and cilantro, then drizzle on one other 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Get pleasure from, with further dressing as desired.

Notes

*JALAPENO NOTE: For a extra gentle salad, you’ll be able to take away the seeds and membrane from the pepper if desired. You may additionally omit the jalapeno fully for those who’re notably delicate to spicy meals.
**DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing may be refrigerated for as much as 3 days in an hermetic storage container.
MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad as a substitute; omit the cheese.
TO STORE: Mexican salad could also be stored in an hermetic storage container for as much as 3 days. If attainable, retailer your dressing in a separate container, and preserve your tortilla chips exterior of the fridge to maintain crisp.
TO MAKE AHEAD: You possibly can prep all of the substances for the salad (besides the tortilla chips) and preserve them separate or combine them collectively. Put together the dressing, however retailer it individually from the Mexican salad substances. I like to recommend ready so as to add the creamy cilantro lime dressing till just a few hours earlier than you serve it and ready so as to add the tortilla chips till instantly earlier than serving, in order that they keep crunchy.
See the total weblog publish above for extra recommendations on making this Mexican salad for meal prep!

Diet

Serving: 1(of 6); about 2.75 cups with out non-compulsory toppings | Energy: 262kcal | Carbohydrates: 33g | Protein: 10g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.003g | Ldl cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

Associated Recipes

For extra enjoyable variations on conventional Mexican salads, attempt one in every of these different south-of-the-border salad recipes:

Mexican Avenue Corn Quinoa Salad

30 minutes

Southwest Farro Salad

40 minutes

Grilled Corn Salad

25 minutes

View all recipes

READ: Mexican Salad

Nicely Plated by Erin