Description
A vibrant and refreshing Mexican Tortilla Salad featuring crisp romaine lettuce, sweet corn, black beans, cherry tomatoes, red onion, and creamy avocado, topped with crunchy tortilla strips, cotija cheese, and fresh cilantro. Perfectly dressed with a zesty cilantro lime or smoky chipotle dressing, this salad is a quick, flavorful, and healthy meal option that can be customized with grilled proteins.
Ingredients
Scale
Salad Ingredients
- 8 cups chopped romaine lettuce
- 1 cup sweet corn (grilled if preferred)
- 15 ounce can black beans, rinsed and drained
- 1 pint cherry tomatoes, sliced in half
- ¼ red onion, sliced
- 1 ripe avocado, sliced or diced
Toppings
- Tortilla strips or crushed tortilla chips
- Cilantro lime dressing or chipotle dressing (see notes)
- Cotija cheese (optional)
- Fresh cilantro
Chipotle Dressing Ingredients (optional)
- 2/3 cup sour cream
- 1 tablespoon chipotle in adobo sauce
- 2 tablespoons salsa
- 3 tablespoons cilantro
- 1 tablespoon taco seasoning
- 1 lime, juiced
Instructions
- Chop ingredients: Chop the romaine lettuce, cherry tomatoes, red onion, and avocado into bite-sized pieces. Rinse and drain the canned black beans and sweet corn, allowing excess moisture to drain off. Set all prepared ingredients aside.
- Assemble the salad: In a large salad bowl, place the chopped lettuce as the base. Layer the sweet corn, black beans, cherry tomatoes, and red onion evenly over the lettuce. Add the sliced or diced avocado on top.
- Add toppings: Sprinkle the salad with crunchy tortilla strips or crushed tortilla chips. Optionally add cotija cheese and fresh cilantro for added flavor and texture.
- Dress and toss: Pour your choice of cilantro lime dressing or chipotle dressing over the entire salad. Toss everything gently but thoroughly until all ingredients are coated with the dressing.
- Serve chilled: This salad is best served cold, making it a refreshing and colorful dish ideal for quick meals or gatherings.
Notes
- Meat: For added protein, feel free to top the salad with grilled chicken, grilled flank steak, or taco meat.
- Corn: Using grilled corn instead of canned adds a smoky depth of flavor if time permits.
- Tortilla strips: Restaurant-style crushed tortilla chips work great, or you can make homemade tortilla strips or chips for added crunch.
- Chipotle dressing: Blend 2/3 cup sour cream, 1 tablespoon chipotle in adobo sauce, 2 tablespoons salsa, 3 tablespoons cilantro, 1 tablespoon taco seasoning, and the juice of 1 lime until smooth to make a smoky and creamy chipotle dressing.
Keywords: Mexican salad, tortilla salad, no-cook salad, black bean salad, avocado salad, chipotle dressing, healthy salad, vegetarian Mexican recipe