Mexican Fiesta Salad Recipe

Mexican Fiesta Salad Recipe
Mexican Fiesta Salad Recipe

Mexican Fiesta Salad Recipe

As part of the party I had over the weekend, prepared this colorful salad to go with the taco bar, homemade guacamole and chips, the frozen food aisle taquitos and salsas, and the Mexican wedding cookies and cupcakes. Adding this salad to the meal was a great way to include some fresh greens, as well as adding color to the table.

I would tell you one thing, make sure you dry the frozen corn thoroughly after it thaws, then take a kitchen towel and ring it out to get rid of any excess water. Additionally, I bought the pre-washed lettuce at the market to speed up this process. Enjoy!


Mexican Fiesta Salad Recipe

Servings: 8-10

Total time: ten minutes.

The following ingredients are used

  • Four cups of torn romaine
  • One and a half cups frozen corn, thawed
  • 1 cup rinsed and drained canned black beans
  • Two medium tomatoes, chopped
  • Two celery ribs, chopped
  • thinly sliced 2 medium carrots
  • One bell pepper, diced (I used an orange pepper for extra color)
  • 5 thinly sliced radish
  • 1 cucumber, thinly sliced
  • Half cup of curly endive torn into small pieces.
  • 4 tablespoons reduced-fat sour cream
  • 4 tablespoons reduced-fat ranch salad dressing

The directions are as follows:

  1. Combine the first 10 ingredients in a large salad bowl and toss to combine with salad tongs or a large serving spoon and fork.
  2. Dress the salad with the sour cream and ranch dressing. Combine the two dressings in a small bowl and toss.

Hint: Put a small container of extra dressing next to the salad in case people want some more. I’ve also seen guests drizzle some on the taco fillings.


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