Mexican Tortilla Salad
This Mexican salad is made with chopped romaine, beans, veggies, avocado, a cilantro lime dressing and crushed tortilla chips. A perfect side dish to any Mexican meal!
Ingredients
- 8 cups chopped romaine lettuce
- 1 cup sweet corn
- 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
For topping
- tortilla strips , or crushed tortilla chips
- cilantro lime dressing , or chipotle dressing (see notes)
- cotija cheese , optional
- fresh cilantro
Instructions
- Chop ingredients. The first step will be to chop lettuce, tomatoes, onion and avocado. Drain and rinse the corn and black beans. Set aside to dry.
- Layer salad. Add lettuce to a large bowl. Then layer the vegetables, corn and black beans on top. Add the tortilla strips and optional toppings.
- Pour the desired dressing over the bowl of salad and toss until coated. This salad is served best cold.
Notes
Meat: Feel free to add grilled chicken, grilled flank steak or taco meat on top for more protein.
Corn: I love to use grilled corn for this recipe if I have time.
Tortilla strips: We love to use crushed restaurant style tortillas chips. You can also make your own homemade tortilla strips or tortilla chips.
Chipotle dressing: This recipe has been updated, but here is the original chipotle dressing recipe. Combine all the ingredients in a blender until smooth.
- 2/3 cup sour cream
- 1 Tablespoon chipotle in adobo sauce
- 2 Tablespoons salsa
- 3 Tablespoons cilantro
- 1 Tablespoon taco seasoning
- 1 lime, juiced
Nutrition
Calories: 254kcal, Carbohydrates: 38g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 433mg, Potassium: 1155mg, Fiber: 15g, Sugar: 6g, Vitamin A: 8945IU, Vitamin C: 41mg, Calcium: 90mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
