Mexican Salad
This Chili Lime Salad with Black Bean Corn Salsa and Creamy Chili Lime Dressing is the epitome of a Mexican-inspired summer dish: bold ,bright, and bursting with flavour. Whether you present it as a main event for two or as a colourful side for four, it is guaranteed to delight and refresh. Celebrate the season with every crunchy, creamy, tangy bite—a feast that nourishes both body and soul.
Ingredients
Salad:
- 1/2 head romaine lettuce, cut into bite sized pieces
- 1 red bell pepper, chopped
- 1 cup halved grape tomatoes
- 1/2 red onion, thinly sliced
- 1 avocado, chopped
- Shredded cheddar cheese
Black Bean Corn Salsa:
- 1 can 14 oz black beans, drained & rinsed
- 2 cups corn kernels
- 1/4 cup sliced green onions
- 3 cloves garlic, minced
- Juice from 1 lime
- 1 tbsp avocado oil
- 2 tbsp balsamic vinegar
- 2 - 3 tsp Mae’s Seasonings Chili Lime
Creamy Chili Lime Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1 tbsp Mae’s Seasonings Chili Lime
- 1 tsp sea salt
Instructions
Dressing:
- In a small bowl, stir together all ingredients for Creamy Chili Lime Dressing. Set aside in fridge for at least 1 hour before serving.
Salad:
- In a medium bowl, stir together all ingredients for black bean corn salsa and set aside.
- On 2 large plates, place romaine and top with the rest of the salad ingredients.
- Top with black bean corn salsa and serve with creamy chili lime dressing.
Notes
For more info on Mae's Seasonings Chili Lime: Click Here!
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