Best 2 Mexican Green Salad Recipes

Escape the ordinary with an extraordinary Mexican Green Salad! Bursting with vibrant colors and tantalizing flavors, this salad is a symphony of textures and tastes that will transport you to the heart of Mexico.

Indulge in the delightful crunch of crisp romaine lettuce, the refreshing coolness of cucumber, the juicy sweetness of tomatoes, and the spicy kick of jalapeños. Savor the creamy richness of avocado and the tangy zest of lime, perfectly complementing the smoky warmth of grilled corn and the earthy depth of black beans. The secrets of authentic Mexican flavors come alive with a zesty cilantro vinaigrette, tying all the ingredients together in a harmonious dance of flavors.

Two extraordinary recipes await you in this culinary adventure. The first, a Classic Mexican Green Salad, is a traditional delight, a timeless representation of Mexican cuisine. The second, a Grilled Corn and Black Bean Salad, adds a smoky, savory twist, a contemporary take on a classic dish.

So, prepare your taste buds for an extraordinary journey. With just a few simple steps, you'll be savoring the vibrant flavors of Mexico in a salad that's both refreshing and satisfying. Get ready to experience a taste sensation like no other with this Mexican Green Salad extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN GREEN PAPAYA SALAD

Mexican Green Papaya Salad image

Green papaya is usually found in Asian, Vietnamese, and Thai salads and dishes. I've taken the crisp crunchiness of green papaya and given it a Mexican/Tex-Mex twist! My kids love it when I use a bit less cilantro and chili powder.

Provided by winnipegkaty

Categories Salad Fruit Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup chopped fresh cilantro, or to taste
3 cloves garlic, minced, or more to taste
2 limes, juiced
2 tablespoons olive oil
1 tablespoon brown sugar
1 pinch chili powder, or more to taste
salt to taste
1 green papaya, peeled and shredded
2 cups cold cooked black beans
1 cup cold cooked corn
1 red bell pepper, cut into small dice

Steps:

Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 26.9 g, Fat 5.1 g, Fiber 7.9 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 313.5 mg, Sugar 4.9 g

MEXICAN GREEN SALAD

Mexican Green Salad image

"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon salsa
1-1/2 teaspoons taco seasoning
3/4 teaspoon white wine vinegar
1/2 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon dried minced onion
3 cups torn romaine
1/2 cup chopped fresh tomato
1/4 cup shredded cheddar cheese
1/4 cup cubed avocado
1/4 cup crushed tortilla chips

Steps:

In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

To select the best avocados, look for those that are firm but slightly yielding to gentle pressure.
If you don't have a serrano pepper on hand, you can substitute a jalapeño pepper, but be sure to remove the seeds and ribs first, as they can be quite spicy.
When choosing tomatillos, look for ones that are firm and have a slightly sticky surface. Avoid any that are bruised or have blemishes.
If you can't find cotija cheese, you can use a queso fresco or feta cheese as a substitute.
To make a quick and easy dressing, simply whisk together some lime juice, olive oil, cilantro, and salt and pepper to taste.
For a more flavorful dressing, try roasting the tomatillos and serrano pepper before blending them with the other ingredients.
This salad is a great way to use up leftover grilled chicken or steak. Just shred or slice the meat and add it to the salad for a protein-packed meal.
This salad is also a great way to get your daily dose of vegetables. It's packed with nutritious ingredients like avocado, tomatillos, cucumber, and cilantro.

Conclusion:

This Mexican green salad is a refreshing and flavorful dish that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a healthy and delicious salad, give this recipe a try.