Tex Mex Salad Recipe

Name: Tex Mex Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads romaine lettuce; 2 avocados, peeled seeded and chopped; 1 cup frozen corn, defrosted; 1 (15 ounce) can black beans, drained and rinsed; 1/2 red onion, diced; 1/2 red bell pepper, diced; 1 1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar; 2 limes, divided; salt and pepper, to taste; 1/2 cup sour cream; 1/2 cup salsa; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 cup shredded Mexican blend cheese, plus more for garnish (or more to taste); 1/4 cup fresh cilantro, chopped plus more for garnish; tortilla chips

Servings: persons

2 heads romaine lettuce
2 avocados, peeled seeded and chopped
1 cup frozen corn, defrosted
1 (15 ounce) can black beans, drained and rinsed
1/2 red onion, diced
1/2 red bell pepper, diced
1 1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
2 limes, divided
salt and pepper, to taste
1/2 cup sour cream
1/2 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup shredded Mexican blend cheese, plus more for garnish (or more to taste)
1/4 cup fresh cilantro, chopped plus more for garnish
tortilla chips

1
To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
2
For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
3
For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 heads romaine lettuce, 2 avocados, peeled seeded and chopped, 1 cup frozen corn, defrosted, 1 (15 ounce) can black beans, drained and rinsed, and more.

Yes, Tex Mex Salad 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.

That's it — enjoy your meal!

Tex Mex Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions