Mexican Salad

The most DELICIOUS salad that eats like a meal! This Mexican Salad is loaded with seasoned shrimp, black beans, corn, tomato, avocado, and queso fresco, then topped with homemade cilantro lime vinaigrette. Restaurant-quality… right in your own kitchen!

 Sponsored by TOSTITOS®.  All opinions are my own.

When it comes to salads… the more loaded, the better! And this Mexican Salad does not disappoint. It’s loaded with fresh ingredients and BIG on flavor. Just like what you get at your favorite restaurant.

You can’t go wrong with Mexican flavors, and this salad combines all the best. From the seasoned shrimp to the charred corn to the black beans and avocado, it’s everything you want in a meal… and so easy to make!

It’s the perfect salad for lunch or dinner, and made even more delicious with the addition of TOSTITOS® Hint of Lime tortilla chips. They add the perfect amount of crunch and flavor to the salad and make it even MORE satisfying than it already is.

TOSTITOS® has always been our favorite chip and dip brand, which is why we were so excited to partner with them on this recipe! We especially love TOSTITOS® Hint of Lime tortilla chips. They’re deliciously seasoned and so flavorful they don’t even need a dip. The perfect complement to any Mexican-inspired meal!

If you love hearty, flavor-packed salads and are looking for a new favorite, you’ll LOVE this loaded Mexican Salad!

🥬 Ingredients

For the salad – 

• 2 Romaine hearts, washed & chopped
• 1/2 pound cooked shrimp, medium size
  • 1/2 teaspoon chili
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup grape tomatoes, halved
• 1 avocado, chopped
• 1/2 cup queso fresco, crumbled
• 2 radishes, thinly sliced
• 2 green onions, sliced
• 1 bag TOSTITOS® Hint of Lime

For the dressing – 

• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/2 cup cilantro
• 1/2 avocado
• 1/2 jalapeño pepper
• 1 clove garlic
• 1 tablespoon honey
• 1/2 teaspoon coriander
• 1/2 teaspoon salt

📋 Instructions

Char the corn: in a medium skillet, heat 1 tablespoon olive oil on medium-high heat. Add the corn and cook until charred, stirring often. Remove from heat and set aside to cool.

Prepare the shrimp: in a medium skillet, heat 1 tablespoon of oil on medium heat. Add the shrimp and saute for 1 minute, then add the seasonings and saute 1 minute more to incorporate flavors. Remove from heat and set aside to cool.

Make the salad: assemble the salad by layering lettuce, beans, tomato, avocado, queso, onion, and radishes. Add cooled corn shrimp, and tortilla chips.

Make the dressing: add the lime juice, cilantro, avocado, jalapeño, garlic, and seasonings to a food processor and pulse to combine. With the blade running, add the olive oil and blend until smooth.

Serve: pour the dressing over the salad as desired. Enjoy!

🍗 Recipe variations

The BEST thing about salads? It couldn’t be easier to switch up the ingredients! Feel free to make any substitutions you’d like, or check out these ideas to get you started:

• Substitute chicken, beef, or tofu for the shrimp
• Substitute shredded cheddar or Mexican-blend cheese for the queso fresco
• Use any of your favorite salad dressings
• Add fresh sliced jalapeño to the salad for extra spice
• Top with salsa or guacamole for a flavorful twist
• Crumble tortilla chips on top for a delicious crunch in every bite

📍 Storage tips

For the easiest storage, add salad dressing to individual salad portions rather than mixing it into the entire bowl. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

🥗 Related recipes

If you love hearty main-dish salads, here are some more favorites to try!

• Taco Salad
• Chicken Fajita Salad
• Chef Salad
• Greek Salad
• Caribbean Grilled Chicken Salad
• Protein Power Salad
• BLT Caesar Salad
• Loaded Italian Salad

Mexican Salad

The most DELICIOUS salad that eats like a meal! This Mexican Salad is loaded with seasoned shrimp, black beans, corn, tomato, avocado, and queso fresco, then topped with homemade cilantro lime vinaigrette. Restaurant-quality... right in your own kitchen!

Print Pin Rate

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 413kcal

Author: Cathy Trochelman

Ingredients

For the salad

• 2 Romaine hearts washed & chopped
• 1/2 pound cooked shrimp medium size
• 1/2 teaspoon chili
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup black beans drained and rinsed
• 1 cup corn kernels
• 1 cup grape tomatoes halved
• 1 avocado chopped
• 1/2 cup queso fresco crumbled
• 2 radishes thinly sliced
• 2 green onions sliced
• 1 bag TOSTITOS® Hint of Lime

For the dressing

• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/2 cup cilantro
• 1/2 avocado
• 1/2 jalapeño pepper
• 1 clove garlic
• 1 tablespoon honey
• 1/2 teaspoon coriander
• 1/2 teaspoon salt

Instructions

• In a medium skillet, heat 1 tablespoon olive oil on medium-high heat. Add the corn and cook until charred, stirring often. Remove from skillet and set aside to cool.
• In the same skillet, heat 1 tablespoon of oil on medium heat. Add the shrimp and saute for 1 minute, then add the seasonings and saute 1 minute more to incorporate flavors. Remove from heat and set aside to cool.
• Assemble the salad by layering lettuce, beans, tomato, avocado, queso, onion, and radishes. Add cooled corn, shrimp, and tortilla chips.
• Prepare the dressing by adding the lime juice, cilantro, avocado, jalapeño, garlic, and seasonings to a food processor and pulse to combine. With the blade running, add the olive oil and blend until smooth.
• Pour the dressing over the salad as desired.

Notes

Recipe variations:

• Substitute chicken, beef, or tofu for the shrimp
• Substitute shredded cheddar or Mexican-blend cheese for the queso fresco
• Use any of your favorite salad dressings
• Add fresh sliced jalapeño to the salad for extra spice
• Top with salsa or guacamole for a flavorful twist
• Crumble tortilla chips on top for a delicious crunch in every bite

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 25g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 87mg | Sodium: 803mg | Fiber: 9g | Sugar: 7g