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.

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

QUINOA TANGERINE SALAD

Quinoa Tangerine Salad is a very colourful, flavourful, protein rich and filling salad. Not difficult at all to make, add ingredients of your choice. Colour, different textures and taste makes any salad appealing for fussy eaters. What I like about this salad is that is can easily be enjoyed as a light meal or for picnics. Easy to make for potluck parties. 

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Veggie Niçoise Salad

Veggie Niçoise Salad is a spin on the traditional salad which has tuna. A filling, refreshing and colourful salad, one can enjoy is as a light meal or as a side. Take it along for picnics or garden parties.

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VEGGIE PASTA SALAD

Veggie Pasta Salad is a warm, healthy, filling and delicious salad that can be enjoyed as a meal on its own. Loaded with veggies, one can use any vegetables of their choice.

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WARM MEXICAN CORN SALAD/ESQUITES

Warm Mexican Corn Salad, also known as Esquites is a tangy and spicy salad that I love to have not as a side dish but as a light delicious meal. What I like about this salad that it is versatile in several ways.

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SPICY RICE, MANGO AND COCONUT SALAD

Spicy Rice, Mango and Coconut Salad, is a healthy, filling and very tasty salad with some tropical flavours. With all the flavourful ingredients mixed together you definitely will not miss a salad dressing.

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SNAP PEAS AND AVOCADO SALAD

Snap Peas and Avocado Salad is a healthy, filling and simply delicious salad. Its got the crunch, the crispiness, tanginess and above all it is nutritious.

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APPLE AVOCADO QUINOA SALAD

Apple Avocado Quinoa Salad is a filling, refreshing, protein rich, gluten free and vegan salad. Nuttiness from th quinoa and nuts, creaminess from the avocado and the crunch from the apple, its a perfect light meal option.

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RAINBOW SALAD BOWL

Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.

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GREEK SALAD/HORIATIKI SALAD

Greek Salad/Horiatiki Salad is insanely an easy, super delicious and flavourful salad to put together. With homemade Greek Dressing and feta cheese, it makes a refreshingly light meal.

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PESTO ROASTED POTATO SALAD

A flavourful, delicious, filling, healthy and creamy Pesto Roasted Potato Salad.Ideal as a light meal, for picnics and parties.

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TOFU SALAD

Enjoy protein rich tofu as a salad along with other vegetables. Filling and healthy, Tofu Salad served warm or cold makes a perfect light meal.

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QUINOA TABBOULEH SALAD

Quinoa Tabbouleh is a different version of the famous Classic Middle Eastern Salad. Bulgur wheat is replaced by protein rich quinoa which adds a lovely nutty kind of flavour to the salad. A healthy, filling, gluten free, vegan salad that is perfect served with pita bread or enjoyed on its own as a light meal.

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AVOCADO MUSHROOM PASTA SALAD WITH TOMATO DRESSING

Avocado Mushroom Pasta Salad is a hearty, flavourful versatile salad. Enjoy it as a light meal. Perfect as a picnic salad or for parties.

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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.

 

 

 

MEXICAN SALAD

mayurisjikoni

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.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Light Meal, Salad

Cuisine Mexican

Servings 2

Ingredients

  

SALAD INGREDIENTS:

• 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

Instructions

 

• 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.

Notes

• 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.

Keyword how to prepare mexican salad, mexican salad recipe

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