Mexican-Style Salad {with Zesty Lime Dressing}

A big blue bowl filled with Mexican Salad, on a table surrounded with tortilla chips and limes.

5 from 26 votes

Mexican-Style Salad {with Zesty Lime Dressing}

This is a super easy, healthy, budget-friendly, colourful and crunchy Mexican Salad that's perfect as an impressive side dish or main salad meal.

Prep Time10

Total Time10

Course: Lunch, Salad, Side Dish, Snack

Cuisine: Mexican

Servings: as a main dish or 6 as a side dish

Author: Sarah Rossi

Ingredients

1 Red pepper
1 Yellow pepper
1 Large Red onions Or 2 small
340 g Sweetcorn Drained
200 g Salsa The fresh kind, from the fridge
400 g Black beans Drained and rinsed
Jalapeños To taste

For the dressing:

150 g Natural yoghurt
2 Limes Juice and zest
2 tsp Honey
Salt

For the top:

Handful of tortilla chips
100 g Feta Crumbled
2 tbsp Fresh mint Finely chopped

Metric - Imperial

Instructions

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips and feta on top.

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Notes

Dressing: This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1

Mint: You can use coriander if you prefer (which would be more authentic) but I think it's the food of the devil, sorry

Salsa: We’re using the fresh kind, from the fridge section, rather than long-life jars

Black beans: Be sure to drain and rinse these before adding

Peppers: The type of peppers used are bell peppers

Spice level: The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in. If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

To make in advance: Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve. At this point, add the dressing, tortilla chips and feta

Nutrition