Mexican Salad Vegetarian With Lime Dressing Wellplated Com

Last night, I dreamed about a salad. Really, Erin? You dream about a salad of all things? Well, let me tell you, if you dreamed about the BEST Mexican salad loaded with jalapeño, crushed corn chips, and a zippy lime dressing that makes every forkful more captivating than the last, you might just wish you dreamed about salad too. Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad). After trying it once, I promise it will become the salad you not only dream about by night but also inflict daydreams of far-off white sandy beach vacations (with a Skinny Margarita in hand) as your polish off every last bite.

How to Make Mexican Salad

This modern take on a traditional Mexican salad keeps core Mexican flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet).

The Ingredients

Sweet Potatoes. Packed with fiber, vitamin A, and vitamin C, sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)Romaine. My pick for a hearty salad green that won’t overtake other ingredients. It has a mild flavor that allows the other ingredients to shine while adding a nice crunch to every bite.

Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) extra fiber and plenty of plant-based protein.Tomatoes. For color, moisture, and traditional Mexican flair.Jalapeño. Kick up the heat.

Cilantro. For freshness and authentic Mexican flavor.Creamy Lime Dressing. Made with creamy Greek yogurt, plenty of lime juice, and a bit of garlic and cumin for depth, it’s the perfect finish for this healthy Mexican salad bowl.

Pepitas. Contribute healthy fats and a satisfying crunch.

The Directions

Storage Tips

To Store. Place Mexican salad in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container and your tortilla chips at room temperature.

Recommended Tools to Make this Recipe

Sheet Pan. For toasting, roasting, baking, and everything in between!Chef’s Knife. A sharp knife for chopping ingredients is a must-have tool for any kitchen.Serving Bowl. This beauty will turn this recipe into a show-stopping centerpiece if making this Mexican salad for a crowd.

Oh, Mexican salad, you are what salad dreams (or typical Erin dreams) are made of!

Corn. Corn is a classic ingredient in many traditional Mexican salad recipes (and Mexican Corn Dip). Feel free to toss it in here too. You can use grilled, canned, or frozen (and thawed) corn.Cheese. Feta, goat cheese, and queso fresco are my personal faves. Shredded cheddar or pepper jack would, of course, be delicious choices too.Avocado. For additional creaminess and an extra dose of healthy fats. You could also add a dollop of my Best Guacamole Recipe.Tofu. For some extra plant-based protein, top the salad with the sautéed tofu from this recipe for Tofu Tacos.Grains. Add cooked quinoa, bulgur, or farro to turn this into a hearty Mexican salad bowl.

Prepare all ingredients of the Mexican salad, but do not add the dressing or tortilla chips to the other ingredients. Drizzle the dressing over the bottom of a large container or individual mason jars.Add the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!