Best 3 Mexican Side Salad Recipes

**Mexican Side Salad: A Refreshing and Flavorful Fiesta for Your Taste Buds**

Immerse yourself in the vibrant flavors of Mexico with this tantalizing Mexican Side Salad. This refreshing and colorful dish is a perfect accompaniment to any Mexican-inspired feast, adding a burst of freshness and zest to your culinary adventure.

Our collection of Mexican Side Salad recipes offers a delightful variety to suit every palate. From the classic Pico de Gallo, with its vibrant combination of diced tomatoes, onions, cilantro, and jalapenos, to the creamy and tangy Guacamole, made with perfectly ripe avocados, lime juice, and a touch of spice, these recipes are sure to tantalize your taste buds.

Indulge in the smoky and savory flavors of the Grilled Corn Salad, where tender corn kernels are charred to perfection and tossed with a zesty dressing. Experience the unique fusion of flavors in the Black Bean and Corn Salad, where sweet corn, black beans, and a medley of fresh vegetables create a harmonious blend of textures and tastes.

For a refreshing and light option, try the Cucumber Salad, where crisp cucumbers are tossed in a tangy dressing of lime juice, cilantro, and a hint of chili powder. And for those who love a bit of heat, the Jicama Salad packs a spicy punch with its combination of jicama, carrots, and a fiery dressing.

So, embark on a culinary journey to the heart of Mexico with our Mexican Side Salad recipes. Each recipe is carefully crafted to bring out the authentic flavors and vibrant colors of Mexican cuisine. Let your taste buds dance with joy as you savor these delightful side dishes, making your next Mexican-inspired meal an unforgettable fiesta.

Here are our top 3 tried and tested recipes!

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish image

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Provided by Jb Tyler

Categories Vegetable

Time 25m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

Steps:

Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

EASY MEXICAN SIDE SALAD

Easy Mexican Side Salad image

Make and share this Easy Mexican Side Salad recipe from Food.com.

Provided by the80srule

Categories < 15 Mins

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups leaves lettuce, finely shredded
1 tomatoes, finely diced into small pieces
1 small white onion, finely cut
1/2 cup cilantro, chopped
1/4 cup monterey jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
10 tortilla chips, crushed

Steps:

Toss all the ingredients together in a large mixing bowl, and serve with sour cream or your favorite salad dressing.

Nutrition Facts : Calories 70.8, Fat 4.6, SaturatedFat 2.9, Cholesterol 13.7, Sodium 89.7, Carbohydrate 3.7, Fiber 0.9, Sugar 1.8, Protein 4.2

SIMPLE MEXICAN SIDE SALAD

Simple Mexican Side Salad image

Make and share this Simple Mexican Side Salad recipe from Food.com.

Provided by Prose

Categories Vegetable

Time 5m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup chunky salsa
1/4 cup ketchup
1/4 cup low-fat mayonnaise (I like Vegenaise) or 1/4 cup vegan mayonnaise (I like Vegenaise)
12 ounces romaine lettuce
1 chopped tomato
1 chopped avocado
1/2 cup of crushed tortilla chips

Steps:

Mix salsa, ketchup and mayo in small bowl until well blended. Toss with veggies in large salad bowl. Top with crushed chips.

Nutrition Facts : Calories 95.5, Fat 6.2, SaturatedFat 0.9, Sodium 220.9, Carbohydrate 10.4, Fiber 4.7, Sugar 4.8, Protein 2.3

Tips:

Use fresh, ripe ingredients: Fresh vegetables and fruits will give your salad the best flavor and texture.
Choose a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
Don't be afraid to experiment: There are endless possibilities when it comes to Mexican side salads. Try different combinations of ingredients until you find one that you love.
Make it ahead of time: Mexican side salads are great for meal prep. You can make them a day or two ahead of time and store them in the refrigerator.
Serve it with your favorite Mexican dishes: Mexican side salads are the perfect accompaniment to tacos, burritos, enchiladas, and other Mexican favorites.

Conclusion:

Mexican side salads are a refreshing, healthy, and delicious way to add some extra flavor and nutrition to your meals. They're also very versatile, so you can easily customize them to your own taste preferences. With so many different recipes to choose from, you're sure to find one that you'll love.