Best 5 Spicy Mexican Salad Recipes

**Savor the Bold Flavors of Spicy Mexican Salad: A Culinary Journey into Mexican Cuisine**

Embark on a flavorful adventure with the Spicy Mexican Salad, a vibrant and tantalizing dish that captures the essence of Mexican cuisine. This delectable salad boasts a symphony of textures and flavors, featuring crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and tender black beans, all tossed in a zesty dressing made with tangy lime, fiery chili powder, and aromatic cumin. The addition of sweet corn and creamy avocado lends a delightful balance, while crumbled cotija cheese adds a savory touch. Indulge in this flavorful fiesta, perfect for a refreshing lunch, a light dinner, or as a colorful side dish to complement your favorite Mexican feast. This article presents a collection of enticing recipes that explore variations of the Spicy Mexican Salad, each offering a unique twist to this classic dish. From a refreshing and lightened-up version to a hearty and protein-packed rendition, these recipes cater to diverse tastes and dietary preferences. Discover the perfect Spicy Mexican Salad recipe to tantalize your taste buds and transport you to the vibrant streets of Mexico.

Let's cook with our 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.

SPICY MEXICAN COUSCOUS SALAD

Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

Steps:

Cook the couscous per package directions.
Add the cumin, black beans, and chopped vegetables and herbs.
Whisk together the dressing ingredients and pour over couscous.
Toss lightly until well distributed.

SPICY MEXICAN SALAD

Spicy Mexican Salad image

Everyone at work always asks for this recipe, and the bowl always comes home empty! It may sound strange, but it is so good!

Provided by Taseia Armstrong

Categories Salad Taco Salad Recipes

Time 10m

Yield 11

Number Of Ingredients 7

Ingredients

1 (10 ounce) package chopped romaine lettuce
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (10.5 ounce) bag spicy corn chips
1 (16 ounce) bottle Catalina salad dressing

Steps:

In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
Add the corn chips and enough dressing to coat; toss and serve.

Nutrition Facts : Calories 434 calories, Carbohydrate 36.2 g, Cholesterol 10.9 mg, Fat 28.1 g, Fiber 5.1 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 882.4 mg, Sugar 10 g

SPICY MEXICAN TUNA SALAD

Spicy Mexican Tuna Salad image

Spice up your tuna fish with this easy modified recipe that one of my student's families made for me - authentic Mexican! Serve with tortilla chips.

Provided by AMYB9

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (5 ounce) can tuna, drained
1 cup frozen peas, thawed and drained
2 chipotle peppers in adobo sauce, or more to taste - chopped
1 tablespoon mayonnaise, or to taste
¼ teaspoon dried minced onion, or to taste
1 pinch garlic salt, or to taste
1 pinch ground black pepper, or to taste

Steps:

Mix tuna, peas, chipotle peppers, mayonnaise, dried minced onion, garlic salt, and black pepper in a bowl until thoroughly combined.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 3 g, Cholesterol 5.4 mg, Fat 1.6 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 95.9 mg, Sugar 1 g

SPICY MEXICAN SALAD (VEGAN WITH RAW OPTION)

Spicy Mexican Salad (Vegan With Raw Option) image

This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours.

Provided by magpie diner

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups corn kernels (fresh or previously frozen)
3 tomatoes, chopped
2 avocados, ripe and chopped
2 celery ribs, diced
1 bell pepper, sliced (any colour but green)
1 cup sprouted lentils (or sub black beans)
1/2 cup fresh cilantro, chopped (or sub parsley)
3 green onions, sliced
1/4 fresh lime juice (about 1-1 1/2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon flax seed oil
2 tablespoons tamari (1 1/2-2 tbsp to taste)
1 tablespoon agave nectar (or other liquid sweetener)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

Steps:

Mix up the dressing first and set aside for flavours to marry.
Combine the salad ingredients in a large bowl.
Add the dressing and toss.

Tips:

Choose fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for ripe tomatoes, crisp cucumbers, and fresh cilantro.
Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat. Try using a mix of red tomatoes, orange carrots, green cucumbers, and purple cabbage.
Don't be afraid to experiment with different flavors: There are many different ways to make a spicy Mexican salad. Try adding different types of peppers, salsa, or spices to find a combination that you like.
Make sure to drain the canned beans and corn before adding them to the salad: This will help to prevent the salad from getting watery.
Chill the salad for at least 30 minutes before serving: This will help to meld the flavors and make the salad more refreshing.

Conclusion:

Spicy Mexican salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next gathering. So next time you are looking for a quick and easy meal, give this spicy Mexican salad a try. You won't be disappointed!