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Mexican Salad

Prep Time:

5 minutes

Cook Time:



4 servings



Dietary Restrictions:

Vegetarian, GF



Margherita Scussat
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For the salad:

  • 8 cups chopped romaine lettuce

  • 1 large tomato

  • 1 can black beans

  • 1 can corn

  • 3/4 cup shredded cheddar and/or jack cheese

  • (Optional) Avocado

For the dressing:

  • 1/4 cup minced cilantro

  • 4 tablespoons olive oil

  • 1/2 cup lemon or lime juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon salt


  1. Cut the tomatoes and avocado into smaller pieces

  2. In a large bowl add all the vegetables and the shredded cheese

  3. In a smaller bowl mix all the dressing ingredients and pour the dressing onto the salad

  4. Mix well and enjoy!

Storage Indications: You can store the salad in a tupperware. It's good for many days after you first make it.

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