Mexican Salad
Recipe

With great taste and quick preparation, this Mexican recipe will satisfy every time you make it. Double the ingredients to serve more people.

Use the easy menu planner for some quick meal ideas.

2 servings

________________________________________________________

6 Ingredients Needed:

corn kernels – 1 cup

canned pinto beans – 1 cup (rinsed and drained)

1 avocado – peeled, stone removed and cut into medium dice

bottled salsa (your choice) – 1/2 to 3/4 cup

jalapeno slices in the jar – 1/4 cup or to taste

salad greens – 5 cups washed and dried
and torn into bite size pieces

________________________________________________________


In a mixing bowl, combine all the salad ingredients except for the salad greens. Toss well to combine. Serve salad on top of the greens.


________________________________________________________

Quick Meals - Menu Planner:

** Serve this quick Mexican salad as a chunky salsa in decorative bowls lined with the lettuce (not torn into pieces) with your favorite dipping chips. This is a great party dish or an easy and healthy snack.

** Serve this Mexican salad recipe over seasoned rice making a well in the middle of the rice, with the lettuce laid in the well and the salad on top.

** Mexican Salad Taco: To make a fast and delicious meal, serve this quick salad as a taco filling or a burrito filling. Shred the lettuce and layer on top of the salad with sour cream on top.

** Make a quick and simple meal by serving this Mexican salad on lettuce greens with grilled shrimp on the side.


________________________________________________________

Ingredient Exchanges and Additions:

*You can also exchange the pinto beans with 1 cup of either Black Beans or Kidney Beans.

*You can also exchange the avocado with 1 cup diced Mango or Papaya.

*Add your favorite cheese to give even more flavor to this salad. Experiment and have some fun.

________________________________________________________

Return to Top of Mexican Salad Recipe

Return to Ethnic Salad Recipes