Dairy-Free Mexican Salad
Brighten up your plate with this vibrant and flavorful Dairy-Free Mexican Salad—a quick and easy recipe perfect for healthy eating or entertaining! Packed with crisp Romaine lettuce, juicy cherry tomatoes, sweet corn, and hearty black beans, this dish is a nutrient-rich powerhouse brimming with bold colors and textures. Creamy avocado, zesty lime dressing, and aromatic cilantro enhance each bite, while optional jalapeño slices add just the right amount of heat for spice lovers. Perfect as a side dish or light entree, this salad comes together in just 20 minutes and is entirely dairy-free, gluten-free, and vegan-friendly, making it a versatile option for various dietary needs. Whether you're hosting a gathering, meal prepping for busy weekdays, or simply craving the bright, fresh flavors of Mexican-inspired cuisine, this salad is guaranteed to impress.
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 1 can (15 oz) Black beans
- 1 cup Corn kernels
- 0.5 medium Red onion
- 1 large Avocado
- 0.5 cup Cilantro
- 2 large Lime
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 1 small Optional: Jalapeño pepper
Instructions
Wash the Romaine lettuce thoroughly, then chop it into bite-sized pieces. Place in a large salad bowl.
Rinse the cherry tomatoes and slice them in half. Add them to the bowl.
Dice the red bell pepper into small pieces and add to the salad.
Open and rinse the can of black beans, then add them to the salad.
Add the corn kernels to the salad. If using fresh corn, consider briefly cooking and cooling it before adding.
Finely chop half a medium red onion and add to the salad.
Cut the avocado in half, remove the pit, and cube the flesh. Add it to the salad.
Roughly chop the cilantro leaves and add to the mixture.
If using jalapeño, slice it thinly and add to the salad for a spicy kick. Adjust the amount based on your spice preference.
In a small bowl, whisk together the juice of two limes, olive oil, salt, black pepper, and cumin to create the dressing.
Pour the dressing over the salad and toss everything together gently to combine well.
Serve immediately or refrigerate for an hour to allow the flavors to meld together. Gently toss again before serving.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 38.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
