:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/6semZmZHDwlxjq7nOBp4/3da37818c7468bc87a1a9d6a093580.jpeg "Best Easy Mexican Salad")
Source: Freepik
Best Easy Mexican Salad
Packed with vibrant vegetables, creamy avocados, and topped with a tangy dressing, this Mexican Salad is a crowd-pleaser - guaranteed.
Ingredients
Ingredients:
- 1 head romaine lettuce, chopped
- 1 Cup black beans, cooked and drained
- 1 Cup sweet corn kernels, cooked
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 avocado, diced
- 1⁄4 Cup red onion, finely chopped
- 1⁄2 Cup cilantro, chopped
- 1 jalapeno, finely chopped (optional)
For the dressing:
- 2 tbls lime juice
- 1 teaspoon With
- 1⁄2 teaspoon chili powder
- 3 tbls olive oil
- salt and pepper to taste
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Directions
Start with the dressing. Whisk together lime juice, honey, chili powder, olive oil, and seasoning in a bowl. Always remember to slowly pour in the olive oil while whisking. This creates a beautifully emulsified, flavorful dressing.
Prep your veggies, as ingredients that are cut evenly ensure a well-textured salad. So, chop lettuce, dice tomatoes, cucumber, and avocado. Finely chop the red onion, cilantro and if you're using, jalapeno.
In a large salad bowl, combine the lettuce, black beans, corn, tomatoes, cucumber, avocado, red onion, chopped jalapeno, and cilantro. Toss it lightly, allowing the ingredients to blend. I find this particularly important in making sure the flavors are equally distributed.
Pour over the prepared dressing. I suggest doing this gradually while tossing the salad, again to distribute flavor evenly.
Serve immediately. If you'll not be eating the salad straight away, keep the dressing separate until it's time to eat. This ensures the salad remains fresh and crunchy.
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