Mexican Spinach Salad
Brighten up your table with this vibrant and nutritious Mexican Spinach Salad, a fiesta of fresh flavors and wholesome ingredients! Crisp spinach leaves form the base, while juicy cherry tomatoes, crunchy cucumber, and sweet corn kernels add texture and color. Black beans and creamy avocado elevate the salad with hearty, satisfying bites, while tangy red onion and zesty cilantro bring a punch of bold, aromatic flavors. Topped with crumbled cotija cheese for a savory finish, the salad is brought to life with a zesty lime-cumin dressing that's balanced with just a touch of honey. Ready in just 20 minutes, this healthy, gluten-free salad is perfect as a light meal or a vibrant side dish for your favorite Mexican-inspired feasts. Fresh, flavorful, and irresistible—this recipe will quickly become a go-to dish for any occasion!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 cups Fresh spinach leaves
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Fresh corn kernels (cooked)
- 1 large Avocado
- 0.25 cup Cilantro leaves
- 0.25 cup Crumbled cotija cheese
- 3 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey (optional for sweetness)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thoroughly wash and dry the fresh spinach leaves, and place them in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel the cucumber, if desired, and cut it into thin slices. Add to the salad bowl.
Thinly slice the red onion, and add it to the bowl for a sharp, tangy crunch.
Rinse and drain the black beans if using canned beans, then add them to the mix.
Cook the fresh corn kernels (if not already cooked) by steaming or boiling for 2-3 minutes. Let cool, and add to the salad.
Dice the avocado into bite-sized pieces, and add it just before serving to avoid browning.
Chop the cilantro leaves roughly, and sprinkle them over the salad for a burst of fresh flavor.
Crumble the cotija cheese over the salad for a creamy and slightly salty topping.
In a small bowl, whisk together the lime juice, olive oil, honey (if desired), ground cumin, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately and enjoy your fresh and flavorful Mexican Spinach Salad!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 845 mg | 18% | |
*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.
