Mexican Salad Bowl Recipe

Name: Mexican Salad Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn-on-the-cob shucked; 1 whole wheat flour tortilla; 1/2 teaspoon Mexican spice blend; 1 lime juiced; 2 tablespoons sour cream; 1 teaspoon Tabasco Sauce; 2 tomatoes large, chopped; 1 red pepper large, seeded and chopped; 1 red onion finely chopped; 1 cup kidney beans canned, rinsed; 1 head baby romaine lettuce washed, leaves separated; 1 tablespoon shaved Parmesan cheese; cilantro leaves to serve

Servings: persons

2 ears corn-on-the-cob shucked
1 whole wheat flour tortilla
1/2 teaspoon Mexican spice blend
1 lime juiced
2 tablespoons sour cream
1 teaspoon Tabasco Sauce
2 tomatoes large, chopped
1 red pepper large, seeded and chopped
1 red onion finely chopped
1 cup kidney beans canned, rinsed
1 head baby romaine lettuce washed, leaves separated
1 tablespoon shaved Parmesan cheese
cilantro leaves to serve

1
Bring a large saucepan of salted water to a boil. Add corn and cook 3-4 mins, until just tender. Remove corn and set aside to cool.
2
Preheat broiler. Place tortilla on a baking pan and sprinkle with spice blend. Broil 1-2 mins, turning once, until crisp and golden. Set aside until ready to serve.
3
For the dressing, whisk lime juice, sour cream and Tabasco sauce in a small bowl. Season to taste.
4
Slice corn from the cob. Transfer to large bowl with tomatoes, pepper, onion and beans. Season to taste and toss well.
5
Serve salad on lettuce. Top with Parmesan cheese and cilantro leaves. Drizzle salad with dressing and serve with broken pieces of tortilla.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ears corn-on-the-cob shucked, 1 whole wheat flour tortilla, 1/2 teaspoon Mexican spice blend, 1 lime juiced, and more.

Yes, Mexican Salad Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Salad Bowl

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