Go Back
+ servings
Mexican salad with beans, cheese and vegetables in white bowl.
Print Recipe
5 from 13 votes

Healthy Mexican Salad

Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Servings: 5 servings
Author: Myra

Ingredients

  • 1 head romaine lettuce washed, dried and chopped
  • 2 tbsp olive oil
  • 1 can black beans or 1.5 - 2 cups of dried black beans, cooked according to package directions
  • 2 pinches salt
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 1.5 cups corn can use frozen (cook according to package), canned or fresh
  • 1 cup shredded cheese
  • 1 large tomato
  • 1 avocado
  • 2 green onions
  • 1 handful tortilla chips
  • 1 batch Creamy Cilantro Lime Dressing * See link to dressing recipe in Notes below

Instructions

  • If you're using canned black beans, empty them into a strainer and rinse well. If you're using dried beans you'll have to cook them first according to the package directions. I used around 1.5-2 cups for my salad, but you could use more or less.
  • Sautee black beans with olive oil, minced garlic, salt (unless your beans were already salted) and chili powder.
  • Slice tomato and use a knife to take out the seeds and pulp. Chop into large chunks.
  • Finely chop two green onions, grate about 1 cup of cheese (any kind will do) and chop an avocado.
  • Toss chopped vegetables and grated cheese with washed, dried and chopped romaine lettuce, corn and cooled black beans. Garnish individual servings with crushed tortilla chips and serve with the most amazing Creamy Cilantro Lime Dressing!

Notes

Creamy Cilantro Lime Dressing - The perfect compliment to this salad!