With a creamy lime dressing, tender roasted sweet potatoes, crisp romaine, and black beans, this easy Mexican Salad recipe is fresh, hearty, and makes a filling vegetarian lunch, or a delicious side for your favorite Tex-Mex recipes like Chicken Quesadillas.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
5 Star Review
“We made this Mexican salad for a family birthday dinner and it was a hit! We will definitely be making this salad often.”
— Marie —
A meal prep salad with Tex-Mex flair.
Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad).
- From the creamy black beans to the tender, spiced sweet potatoes, this salad is packed to the brim with exceptionally delicious ingredients.
- Once you’ve prepped this healthy Mexican salad, it’s an easy and delicious on-demand meal (much like my Roasted Vegetable Salad). I’ve included tips for prepping the salad in advance below, including how to make this a jarred salad for lunch.
- This modern take on a traditional Mexican salad keeps core Tex-Mex flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet). It’s packed with good-for-you ingredients that will help keep you satisfied for longer.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Salad:
- Pepitas. Contribute a satisfying crunch.
- Sweet Potatoes. Sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.
- Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)
- Romaine. My pick for a hearty salad green that won’t overpower the other ingredients. You can swap the romaine for a different salad green of your choice.
- Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) plenty of plant-based protein.
- Tomatoes. For color, moisture, and traditional Mexican flair.
- Jalapeño. Kick up the heat.
- Cilantro. For freshness and authentic Mexican flavor.
- Toppings. Corn, cheese, avocado (or my Best Guacamole Recipe), chips – pick your favorites!
For the Dressing:
- Greek Yogurt. Helps make the dressing creamy and tangy.
- Lime Juice. For acidity and brightness.
- Garlic + Spices. A bit of garlic and cumin adds depth.
How to Make Mexican Salad
Toast the Pepitas (photo 1). Don’t let them burn!
Roast the Sweet Potatoes (photo 2). While they roast, you can wash and chop the other Mexican salad vegetables.
Prepare the Dressing (photo 3). Adjust the seasonings as needed.
Combine the Lettuce and Dressing. Make sure it’s evenly moistened.
Add the Remaining Ingredients (photo 4). Toss to coat, top with tortilla chips, and ENJOY!
Meal Prep Options
- Assemble, But Don’t Dress. You can prep all the ingredients (except the tortilla chips) and keep them separate or mixed together. Prepare the dressing, but leave it off the Mexican salad for now. I recommend waiting to add the dressing until a few hours before you serve it and waiting to add the tortilla chips until just before serving so they stay crunchy.
- Prep the Pepitas and Sweet Potatoes. Just toast your pepitas and roast the sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator for up to 3 days and pepitas at room temperature. Having these two ingredients ready cuts down the prep time for nights when you’re in a hurry.
- Mason Jar Salad. For a Mexican salad jar, prepare all ingredients, but do not add the dressing or tortilla chips. Add the dressing to the bottom of a large container or individual mason jars, then layer the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!
What to Serve With Mexican Salad
- Chicken. Whether you add it to your salad or enjoy it on the side, this Crockpot Mexican Chicken is a delicious option.
- Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
- Cornbread. Mexican Cornbread or Jalapeno Cornbread would be tasty with this salad.
- Margaritas. Treat yourself to this Spicy Margarita Recipe or keep it light with a Skinny Margarita.
Mexican Salad
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 6 servings (as a side) or 4 (as a main)
Video
The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
For the Salad:
- ¼ cup raw pepitas
- 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon ground chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 large head romaine lettuce chopped (about 6 cups)
- 1 pint cherry tomatoes halved
- 1 can reduced-sodium black beans (15 ounces) drained and rinsed
- 1 small jalapeño* thinly sliced (about ¼ cup)
- 1 small bunch radishes thinly sliced (about 1 cup)
- ¼ cup chopped cilantro packed
- Crumbled feta cheese or goat cheese, or queso fresco (optional, for serving)
- Tortilla strips or crushed chips (optional, for serving)
- Sliced avocado (optional, for serving)
For the Dressing:**
- ⅔ cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
- 1 clove minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
- On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
- Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
- In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
- Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
Notes
- *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you’re particularly sensitive to spicy foods.
- **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
- MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
- TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
- TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
- See the full blog post above for more tips on making this Mexican salad for meal prep!
Nutrition
Serving: 1(of 6); about 2.75 cups without optional toppingsCalories: 262kcalCarbohydrates: 33gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 1mgPotassium: 760mgFiber: 8gSugar: 6gVitamin A: 11718IUVitamin C: 28mgCalcium: 93mgIron: 3mg
Related Recipes
I’m usually not a big salad person, but this one actually felt like a meal. The beans and potatoes gave it enough substance that I didn’t feel like I needed bread or anything on the side. The dressing was also easy to make and had a nice brightness from the lime.
So glad you enjoyed it, Maxine! Thank you!
Fabulous recipe. Adding into our weekly rotation. Topped it with chicken and had it for dinner. The family loved it. Thanks!!
Great to hear, Jen! Thank you!