Fresh & Easy Tex Mex Salad
Fresh and Easy Tex-Mex Salad is a vibrant, flavor-packed dish with crisp greens, colorful veggies, black beans, corn, and a zesty dressing.
Print
Servings: 4 Servings
Calories: 195kcal
Ingredients
- 2-3 slices of a small red onion
- 1/4 cup (59 ml) white wine vinegar
- 1/2 teaspoon (2 g) sugar
- 1/2 teaspoon (3 g) sea salt
- 1 head romaine lettuce cut into bite-sized pieces
- 15 cherry tomatoes quartered
- 1 cup (154 g) corn drained & rinsed
- 1 cup (172 g) black beans drained & rinsed
- 4 mini sweet peppers thinly sliced
- 1/2 ripe avocado diced
- Additional toppings: cilantro cotija cheese, tortilla strips
For the dressing:
- 1/4 cup (59 ml) salsa
- 1/4 cup (58 g) sour cream
- 1 teaspoon (0.1 g) taco seasoning
- 2 teaspoons (10 ml) lime juice
Instructions
- Pack the onion slices into a jar. Combine the vinegar, sugar and salt in a small saucepan and heat until fully dissolved. Pour over the onions and refrigerate for at least 20 minutes, longer is better.
- Top lettuce with the pickled onions, tomatoes, corn, beans, peppers, avocado and any additional salad toppings you like.
- Add all dressing ingredients to a small jar. Shake to combine.
- Dress the salad and serve.
Notes
- This removes excess sodium and ensures they blend seamlessly with the other ingredients.
- Add crunch with tortilla strips, pepitas, or chopped bell peppers for a salad that’s as fun to eat as it is flavorful.
- Adjust the spice level of your dressing with extra chili powder, lime juice, or a pinch of cayenne to suit your taste preferences.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 417mg | Potassium: 653mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2110IU | Vitamin C: 57mg | Calcium: 49mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.