This Mexican Salad is everything we all want in a summer side dish, fresh colourful, full of texture, flavour and not too much chopping. Not a soggy lettuce leaf in sight!
I don’t know about you, but for me, in the past, side salads have been a bit of an afterthought. Hi LIMP LETTUCE. 🤦🏼♀️
I have made it my mission to change that and remind myself that with a bit more imagination (but no more effort, thankfully), we can indeed serve a big bowl of deliciousness up for a family dinner or as part of a bigger meal when entertaining guests (I’m thinking fajita night or a barbecue for starters).
This dish is my take on a Mexican Style Salad. It includes some of our favourite Mexican style ingredients (including some canned for convenience), together with a fresh, zesty dressing.
You can also make it in advance for no last minute prep when friends are over. Always a win.
You’ll love this recipe because:
✅ Packed with fresh flavour
✅ Budget-friendly and simple
✅ Impressive and colourful!
FAQs about this Mexican Salad Recipe
Is this an authentic Mexican Salad?
This is my take on a salad, using some ingredients found in Mexican or Tex Mex cuisines. I’ve used feta cheese here as it’s the closest I think I can get to “white cheese” used in Mexican dishes.
Did you know that if any kind of yellow cheese is used in a recipe it points to a Tex Mex cuisine rather than Mexican? You can read more about the differences here in an article on Spoon University which is super informative.
All that said, this recipe is also similar in style to the Cowboy Caviar (recently doing the rounds on TikTok) which is Tex Mex cuisine. Cowboy Caviar (or Texas Caviar) originates from the 1940s when a New York Chef, Helen Corbitt, visited Texas and made it as a tongue in cheek nod to real caviar!
How do you make a Mexican Style Salad?
Chop the fresh peppers and red onion and put into a bowl big enough for all of the ingredients and to mix it all up in. Add tins of sweetcorn and black beans, plus a tub of salsa. Add jalapeños to your own taste. In a separate bowl or jug, mix together your dressing and pour over the salad just before serving. Crumble the feta and tortilla chips over the top. Done!
Can I make this salad in advance?
Yes this is one of the reasons I love it. Just add the dressing, tortilla chips and feta just before serving.
Is this a spicy dish?
The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in. If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!
What can I serve this Mexican Salad with?
This works as a stand alone salad for a lunch or even as a dip of its own with tortilla chips. But it’s also perfect as part of a bigger Mexican-style meal, perhaps with Chicken Fajitas or Pork Carnitas, Chilli Loaded Wedges or Beef Enchiladas, Salmon Tacos or Chicken Quesadillas?
Is this a healthy salad recipe?
It is full of colourful, vitamin-packed ingredients from the veggies to the beans, and even the dressing is quite light as it’s made with yoghurt.
Fancy more easy salad recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Mexican Salad recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
- 1 Red pepper
- 1 Yellow pepper
- 1 Large (or 2 small) red onions
- 340 g Sweetcorn Drained
- 200 g Salsa The fresh kind, from the fridge
- 400 g Black beans Drained and rinsed
- Jalapeños To taste
For the dressing:
- 150 g Natural yoghurt
- 2 Limes Juice and zest
- 2 tsp Honey
For the top:
- Handful of tortilla chips
- 100 g Feta Crumbled
- 2 tbsp Fresh mint Finely chopped
- Chop everything and add to the bowl.
- Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
- Sprinkle tortilla chips and feta on top.
Add less lime juice if it’s looking runny enough with 1 lime. Mint
You can use coriander if you prefer (which would be more authentic) but I think it's the food of the devil, sorry.