This Mexican salad with honey lime vinaigrette is light and full of flavor. It’s the perfect salad to have on a hot day or to make for a crowd. Everyone will love it!
Mexican salad is the perfect salad for any occasion. It’s full of healthy vegetables and tossed with a zingy honey lime vinaigrette. Make it the next time you need a salad on the menu. It’s perfect as a side dish or add some grilled chicken and make it the main dish.
If you are anything like me you crave Mexican food about 10 times a day. This Mexican salad so satisfying and is a healthy way to eat Mexican food whenever you feel like it! It’s fresh and vibrant and full of healthy veggies to keep you feeling your best. It’s also vegetarian!
What To Serve With Mexican Salad:
This Mexican salad is perfect as a side salad with any of the following dishes. You can also serve it as your main dish and eat it with tortilla chips or grill up some chicken to add some more protein. I also love roasting up some cubed sweet potato and add it to the salad if I am eating it as the main dish.
Ingredients For Mexican Salad:
This salad is made with simple wholesome ingredients that you can find at any grocery store.
Just a note make it your own by adding any ingredients you like. You can add red onions, fresh cilantro or avocado! Or serve it with a creamy cilantro lime dressing instead of this Mexican salad dressing. It’s so versatile and you can easily make it your own!
Here is what you need to make it!
Romaine Lettuce: You can use any lettuce you like, but I prefer romaine since it gives the salad a nice crunch and holds up nicely with all the other ingredients.
Cabbage: You can use pre-shredded cabbage or shred it yourself. The pre-shredded stuff tends to dry out a little in my opinion, but it is convenient.
Purple Cabbage: This is mainly added for color. If you don’t want to buy another cabbage you can just stick to the white cabbage. But I do love the color it adds.
Tomato: I like to use Roma tomatoes or cherry tomatoes for this dish. Follow the video instructions below on how to easily cut the Roma tomatoes without all the seeds.
Corn: We are going to roast the corn for this recipe, but you can also grill the corn instead. Roasting the corn brings out it’s natural sweetness and adds a delicious flavor to the dish. If you want to skip this step you can use drained canned corn or thawed frozen corn.
Black Beans: Just use canned black beans. Make sure you rinse and drain them thoroughly.
Bell Peppers: I like to use a variety of colors. You can buy the mini bell peppers and use yellow, red and orange varieties to add extra color to the salad.
Cucumber: I like to use an English cucumber for this recipe. But Persian cucumbers work well also.
Ingredients For Lime Vinaigrette:
This lime vinaigrette is so full of flavor and adds a bright, zingy flavor to the salad. It’s literally drinkable!
Lime: You will be using both the lime juice and the zest in the vinaigrette. If you haven’t ever used the zest of citrus it’s full of essential oils and adds such great flavor. You can use a microplane to remove the zest easily.
Honey: Honey will not only add sweetness, but will also help to emulsify the dressing.
Avocado Oil: You can also use olive oil if desired.
Cumin: Ground cumin adds a delicious smokey like flavor to the dressing.
Chili Powder: Chili powder adds great flavor and smokiness as well.
Oregano: Traditional in many Mexican dishes; dried oregano is perfect in this dressing.
Salt: You always have to add salt to dressings! I use a Kosher salt.
How To Make Mexican Salad:
Mexican Salad Recipe:
- 2 cups frozen corn
- 1 teaspoon olive oil
- salt to taste
- 2 small heads romaine lettuce
- 1/2 head white cabbage
- 1 cup cucumber, diced
- 6 mini bell peppers, diced
- 2 Roma tomatoes, diced
- 1 cup canned black beans, rinsed and drained
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons honey
- 3 limes, zest and juice
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 cup avocado oil
- Preheat the oven to 425 F.
- Place the corn on a parchment lined baking sheet. Drizzle with 1 teaspoon olive oil and a sprinkling of salt. Roast for 12 minutes.
- Chop the romaine. Thinly slice 1/2 head of cabbage. Place all the lettuce into the serving bowl.
- Dice the cucumber and peppers and add to the bowl.
- Dice the tomatoes and add to the bowl.
- Add the black beans, purple cabbage, Cotija cheese and the roasted corn to the bowl.
- To make the dressing add the honey to a jar (with a lid- you can use a mason jar or a soup container). Add the zest of the 3 limes.
- Juice the 3 limes into the jar.
- Add the cumin, chili powder, oregano and salt and stir to combine.
- Add the oil. Seal the jar and shake to combine.
- Toss the salad with desired amount of dressing and serve.
Add grilled chicken or roasted sweet potatoes to make it your main dish!
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Nutrition Information:Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 291Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 558mgCarbohydrates: 44gFiber: 9gSugar: 18gProtein: 8g