What is Mexican salad made of?

Mexican salad is made with roasted red bell peppers, corn, tomatoes, mango, avocado, black beans, and cilantro, and tossed in a cilantro lime dressing made with lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil.

Can I add meat to Mexican salad?

I do not recommend adding chopped meat to Mexican salad, however, you can serve the Mexican salad alongside grilled chicken or shrimp.

Can I make Mexican salad ahead of time?

You can make Mexican salad up to 1 day ahead of time. Hold off on adding the avocado just until ready to serve.

Best Mexican Salad Recipe

Name: Mexican Style Salad with Cilantro Lime Honey Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 red bell peppers, halved lengthwise, stem/seed core removed; 1 1/2 cups frozen or fresh corn; 2 large tomatoes, cored, seeded, and cut into 1/4-inch dice; 1 large ripe mango, cut into 1/4-inch dice; 2 large avocados, peeled, pitted, and cut into 1/4-inch dice; 1 (15 oz.) can black beans, drained and rinsed; 1/4 cup coarsely chopped fresh cilantro; Olive oil; 3 Tbsp. fresh lime juice; 3 Tbsp. fresh orange juice; 1 clove garlic, minced; 2 tsp. finely chopped shallot; 1 Tbsp. honey; 1 Tbsp. minced fresh cilantro; 3 Tbsp. extra-virgin olive oil; Kosher salt and fresh black pepper

Description

Chopped Mexican salad with roasted peppers, corn, beans, and avocado, tossed in the most amazing cilantro lime dressing. So good as a side to grilled chicken or shrimp.

Ingredients

Units Scale

2 red bell peppers, halved lengthwise, stem/seed core removed
1 1/2 cups frozen or fresh corn
2 large tomatoes, cored, seeded, and cut into 1/4-inch dice
1 large ripe mango, cut into 1/4-inch dice
2 large avocados, peeled, pitted, and cut into 1/4-inch dice
1 (15 oz.) can black beans, drained and rinsed
1/4 cup coarsely chopped fresh cilantro
Olive oil

Cilantro Lime Dressing

3 Tbsp. fresh lime juice
3 Tbsp. fresh orange juice
1 clove garlic, minced
2 tsp. finely chopped shallot
1 Tbsp. honey
1 Tbsp. minced fresh cilantro
3 Tbsp. extra-virgin olive oil
Kosher salt and fresh black pepper

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Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper.
In a large salad bowl, combine bell peppers, corn, tomatoes, mango, avocados, and black beans. Add the vinaigrette to your taste and mix well. Sprinkle with fresh cilantro and chill for 15-30 minutes, covered, in the refrigerator.

Nutrition

Serving Size:
Calories: 281
Sugar: 11.7 g
Sodium: 214 mg
Fat: 17.2 g
Carbohydrates: 29.9 g
Protein: 6.8 g
Cholesterol: 0 mg