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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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Light Meal, Salad
Cuisine Mexican
Servings 2



  • 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


  • 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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