Low Sodium Mexican Salad
Bright, refreshing, and perfect for any occasion, this Low Sodium Mexican Salad delivers bold flavors without the extra salt. Packed with crisp Romaine lettuce, juicy cherry tomatoes, creamy avocado, and hearty no-salt-added black beans and corn, every bite bursts with vibrant textures and colors. Fresh cilantro and a tangy lime-olive oil dressing infused with garlic powder, black pepper, and cumin elevate this salad with authentic Mexican-inspired flair. Quick and easy to prepare in just 20 minutes, it’s an ideal choice for health-conscious individuals seeking a low-sodium yet satisfying dish. Serve it as a light lunch, a festive side for taco night, or a refreshing appetizer at your next gathering!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 1 cup Black beans, no salt added
- 1 cup Corn kernels, no salt added
- 1 whole Avocado
- 0.5 cup Fresh cilantro
- 3 tablespoons Lime juice
- 3 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Cumin
Instructions
Begin by washing and drying the Romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.
Rinse the cherry tomatoes under cold water, then slice them in halves, adding them to the bowl with the lettuce.
Finely slice half of the medium red onion and add the slices to the salad bowl.
Drain and rinse the no salt added black beans. Ensure they are well-drained before adding them into the salad.
Add the corn kernels, making sure they are drained if canned or thawed if frozen, into the salad mixture.
Cut the avocado into cubes and add to the salad. To do this, halve the avocado, remove the pit, scoop out the flesh, and chop into cubes.
Chop the fresh cilantro roughly and add it on top of the salad ingredients.
In a small bowl or a mixing cup, combine the lime juice, olive oil, garlic powder, ground black pepper, and cumin to prepare the dressing.
Whisk the dressing ingredients together until they are well emulsified.
Pour the dressing over the salad and toss all ingredients gently until they are well coated.
Serve the salad immediately for the freshest taste, or refrigerate for up to 1 hour before serving to let the flavors meld.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 26.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3042 mg | 65% | |
*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.
