Recipe: Mexican Salad
Mexican Salad is a great, healthy salad with flavours from Mexican staples like beans, corn, cilantro, tomato and spices. Enjoy it as a light meal. Or take it for picnics and enjoy with tortilla chips on the side. Go ahead and add some avocado if you want to. Here, I have made a fresh tomato puree dressing to add flavour and tang. You can add any dressing of your choice.
Writing about the virtues of a salad is just not enough. You have got to make it and serve it to believe it.
- Besides providing you with all the healthy nutrients,
- It is a tummy filler.
- Enjoy a salad before your main meal. It helps to fill your tummy and therefore you enjoy a smaller portion of the main meal.
- Actually, it makes a perfect light meal on its own, especially during the hot season when you don’t want to spend time in front of the stove.
- Make salads appealing by using naturally colourful ingredients. Makes it more appealing.
Mexican Salad – A Meal On Its Own
As I mentioned above, I don’t want to spend too much time in front of the stove during the hot season. That is when hubby and I enjoy filling and delicious salads. One of them is Mexican Salad. Hubby loves it with a few tortilla chips. Beans, corn, cheese are tummy fillers.
Can I Add Salad Leaves?
Yes by all means do so. During the hot season, getting fresh crispy lettuce is a task. So when not available, I don’t add some.
Can I Add Avocado?
Please go ahead and add some. I sometimes don’t add especially when not in season.
How To Cook The Corn?
Sometimes I boil a big batch and remove the kernels. I store them in the freezer. I sometimes roast the corn and add roasted corn. When both are available, canned corn comes in handy.
Have You Used Canned Tomato Puree?
Yes you can. I usually have cooked and pureed tomatoes in my fridge for curries, soups, dals, etc. Simply wash and cut the tomatoes into chunks. Add them to a big saucepan. Add about ¼ cup water.
Cover the pan and cook the tomatoes over low to medium heat till they become soft. In between just check that they are not sticking to the bottom of the pan.
Alternately, roast the tomatoes with the bell pepper.
Do I Have To Make The Salad Dressing At Home?
Not really, but I prefer homemade salad dressings. You can use store bought ones of your choice. Or make a salad dressing of your choice. Or simply drizzle some lime/lemon juice over the salad, season with salt and pepper and enjoy.
Some More Filling Salad Recipes
Enjoy nutritious watermelon rind salad
Ingredients Required For Mexican Salad
- Red or Black Kidney Beans – can soak them overnight and cook them in enough water with salt in the Instant Pot, Pressure Cooker or on a stove top. I have used fresh kidney beans that are readily available in Kenya, especially when in season. I simply boil the kidney beans with enough water and salt in the pressure cooker for 1-2 whistles.
- Sweet Corn – use fresh corn that is boiled or roasted. Can use frozen or canned corn too.
- Carrot – peel and grated or chop it up finely.
- Tomatoes – for the salad, use one large tomato, cut into chunks or use baby tomatoes. Cut the baby tomatoes into halves.
- Bell Pepper – use any colour of your choice. Roast the bell pepper over the flame of your gas stove or in the oven at 180°C for 15 -20 minutes. I like to roast it in the oven. Cut the bell pepper into half.Remove the seed and pith or rib. Brush the other part with oil. Place cut side down on the tray. Roast for 15-20 minutes.
- Spring Onion – wash properly. Remove the dry leaves. Slice it finely, both the green and white part.
- Cilantro/ Coriander – chopped with the tender stems.
- Cumin Seeds – toast them in a wide pan, stirring continuously over low heat till the seeds turn a bit darker or pop.
- Cheese – you can use any cheese of your choice. Feta, cheddar, cojita.
- Fresh Tomato Puree – used canned, boil the tomatoes and puree or roast them. I usually cut 2-3 tomatoes into halves, brush with oil and with cut side up roast them in the same tray as the bell pepper. Then I puree them.
- Garlic – for the salad dressing. Peel and mince. Usually one clove is more than enough depending on the size. If the cloves are small use 2.
- Olive Oil – for the salad dressing and brushing on the bell pepper and tomato before roasting them.
- Lime/Lemon Juice – whichever you have.
- Sugar – just a little required to cut the tanginess. Can replace it with honey or maple syrup.
- Salt – add according to your taste.
- Pepper Powder – I’ve used black pepper.
- Chipotle Powder – usually normal cayenne pepper is not an ideal replacement for chipotle as it has a smoky, sweetish taste with a bit of heat. If you don’t have chipotle powder than the best substitute for it is smoked paprika. Add a bit of cayenne pepper with it for the heat.
- Tortilla Chips – to serve with the salad.
- ½ cup boiled red kidney beans
- ½ cup grated carrot
- 1 big tomato cut into chunks or about 12 baby tomatoes
- ½ cup boiled or roasted corn kernels
- ¼ cup bell pepper, roasted and chopped
- ¼ cup spring onion chopped
- ¼ cup cheese cubes
- 2 tbsp fresh coriander/cilantro chopped
- 1 tsp cumin seeds roasted
- some tortilla chips
TOMATO SALAD DRESSING:
- ¼ cup thick tomato puree
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- ½ tsp sugar
- ¼ tsp chipotle powder or smoked paprika
- ½ tsp salt
- ¼ tsp pepper powder
- Roast the cumin seeds in a pan over low heat, stirring it constantly till it starts to turn brown.
- Preheat the oven to 180°C.
- Cut the bell pepper into half. Remove the seeds and stalk. Smear the top part with olive oil.
- Place it on a baking sheet, cut side down. You need only half of the bell pepper. Can add more if you want to.
- Cut 2 tomatoes into halves. Place on the baking sheet with cut side up.
- Brush lightly with olive oil.
- Let the pepper and tomatoes roast for 15- 20 minutes or until spots appear on the skin of the pepper.
- Let the bell pepper and tomatoes cool down.
- Remove the skin of the bell pepper and chop.
- Puree the tomatoes without any water for the dressing.
- Mix all the salad ingredients into a bowl.
- Mix the dressing ingredients in another bowl.
- Drizzle the dressing over the salad and serve immediately or serve the dressing on the side.
- Serve with tortilla chips on the side or arranged at the edge of the salad.
- Can use raw pepper if you like.
- Instead of spring onions can use white onion.
- Use cheese of your choice.
- Can use canned tomato puree.
- Add avocado if you want to.
- Use a dressing of your choice.
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June 20, 2022 at 10:33 am
Mexican Salad is filling and lovely one to have for dinner. Liked the use of the tomato puree here along with other spices.
June 20, 2022 at 2:40 pm
Thanks Jayashree, it is perfect as a healthy meal so go ahead and give it a try.
July 8, 2022 at 9:32 am
I love this Mexican salad .it is so full of flavors and has an amazing taste even with the simple dressing ..Best part is most of the ingredients are readily available in our kitchen and we can make this salad very easily.
July 14, 2022 at 8:58 pm
Thanks Priya, you’re right it makes a great salad. We love to enjoy it as a meal.
May 25, 2023 at 7:04 am
I had made your version of Mexican salad and it was good. We had it for our lunch today.
May 26, 2023 at 12:00 am
Thank you so much for trying out Mexican Rice recipe. And am so glad that it turned out good.