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Tex-Mex Salad with Lime Dressing

I've posted variations of this salad, but I especially like the mixture with a light lime vinaigrette. The salad takes some chopping, but it's easy to put together. If you'd like to make the salad ahead of time and refrigerate it, please do. The flavor improves as the salad sits in the refrigerator. You can add lettuce or other salad greens to the mixture, but I usually wait and just serve the salad atop lettuce leaves. If you mix the lettuce in, the lettuce will get soggy as the salad sits in the refrigerator, and the mixture won't keep as long. You can also vary the vegetables a bit depending on what you have on hand. Sometimes I add zucchini or summer squash, for example, and you can also change the colors of the peppers you use. If you don't like black beans, use pinto beans or others that you prefer. The salad will be good, regardless.

Tex-Mex Salad with Lime Dressing

Tex-Mex Salad with Lime Dressing -- Serves 6+

1/4 cup of fresh lime juice

Grated zest from two limes

1/4 cup of extra-virgin olive oil

1/4 cup of white wine vinegar

1/2 teaspoon of garlic powder

1 teaspoon of ground cumin

1/2 teaspoon of dried oregano

1/4 teaspoon of salt

1/2 teaspoon of lemon pepper

1-2 tablespoons of honey, depending on how sweet you like your dressing

1/2 cup of chopped green onions

1 pint of red cherry or grape tomatoes, halved

1 pint of orange or yellow cherry-sized tomatoes, halved

1 stalk of celery, chopped

1/2 cup of carrot shreds

1 14-16 ounce can of whole kernel corn, drained and rinsed

1 14-16 ounce can of black beans, drained and rinsed

1 cup of chopped bell peppers--combination of red, orange, and yellow

1 mango, peeled, pitted, and chopped (preferably the Atulfo version--the little

yellow ones)

1 cup of cilantro (or parsley, if you'd prefer), chopped

1 avocado, peeled, pitted, and diced (optional)

Lettuce or salad greens (optional)

In a large salad bowl, combine the lime juice, lime zest, oil, vinegar, garlic powder, cumin, oregano, salt, lemon pepper, and honey and whisk them together well until they're blended. Add the green onions, tomatoes, celery, carrots, corn, beans, bell peppers, mango, cilantro, and the avocado, if you'd like. Mix everything well. Refrigerate the salad for at least an hour. Serve the salad "as is" or atop lettuce or other salad greens.

Tex-Mex Salad with Lime-Honey Vinaigrette

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