Mexican Salad/Salsa

Name: Mexican Salad/Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 limes, juice of; 2 minced garlic cloves; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup cooked corn; 1 (540 ml) can black beans, drained & rinsed; 1 tomatoes, diced; 1 pepper, diced; 1 medium onion, diced; jalapeno pepper, diced; 2 sprigs fresh cilantro, chopped

Eats Now Editorial Team · 328 kcal · Salads

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Mexican Salad/Salsa – a delicious recipe with olive oil, garlic, salt, black pepper, corn, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

¼ cup olive oil
2 limes, juice of
2 minced garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 cup cooked corn
1 (540 ml) can black beans, drained & rinsed
1 tomatoes, diced
1 pepper, diced
1 medium onion, diced
jalapeno pepper, diced
2 sprigs fresh cilantro, chopped

1
Combine ingredients.
2
Let sit.
3
Serve with tortilla chips, as a salad, or in a tortilla shell.

328

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: ¼ cup olive oil, 2 limes, juice of, 2 minced garlic cloves, 1 teaspoon salt, and more.

Yes, Mexican Salad/Salsa 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.

Quick Info

Servings
4 servings
Calories
328 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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