Tex-Mex Salad

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Colorful, fresh, and bursting with flavor, this Tex-Mex Salad is a perfect blend of wholesome ingredients and bold Southwest flair. Imagine the crunch of romaine lettuce paired with the rich creaminess of avocado, the earthy goodness of black beans, juicy diced tomatoes, and sweet corn—all seasoned just right to make every bite feel like a mini fiesta. It’s the kind of dish that feels indulgent but is packed with nutritious, feel-good ingredients.

Whether you’re looking for a quick lunch, a light yet satisfying dinner, or a vibrant side dish for taco night, this salad has your back. It’s not only visually appealing with its vibrant colors, but also incredibly versatile—you can enjoy it as-is, add grilled chicken or tofu for extra protein, or wrap it in a tortilla for a hearty Tex-Mex wrap. Flavorful, fulfilling, and fast to prepare, it’s a go-to for both busy weeknights and casual entertaining.

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Ingredients for this Tex-Mex Salad

• 2 cups chopped romaine lettuce (or mixed greens)
• 1 cup black beans (cooked or canned, rinsed and drained)
• 1/2 cup sweet corn kernels (fresh, canned, or thawed from frozen)
• 1/2 cup diced tomatoes
• 1 avocado, halved (one half sliced, one half cubed)
• Salt and pepper to taste
• Optional toppings: lime wedges, chopped cilantro, shredded cheese, tortilla strips, or a spicy dressing

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Step 1: Prepare the Base

Start by washing and drying your romaine lettuce or mixed greens thoroughly. Chop the leaves into bite-sized pieces and spread them evenly in a large salad bowl. This fresh, crisp base will hold all the delicious toppings and give your Tex-Mex Salad that refreshing crunch.

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Step 2: Add the Beans and Corn

Rinse and drain the black beans if using canned. Scatter them over the lettuce. Follow up with sweet corn kernels—make sure they’re well-drained if canned, or thawed if frozen. These two ingredients provide a great balance of texture and hearty plant-based protein.

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Step 3: Dice and Layer the Tomatoes

Chop fresh tomatoes into small cubes, removing excess juice to prevent sogginess. Layer them next to the beans and corn. The juicy tomatoes add a bright acidity that pairs beautifully with the creamy avocado and earthy beans.

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Step 4: Slice and Cube the Avocado

Cut one half of the avocado into thin slices, and the other half into chunky cubes. Arrange them on top of the salad for a beautiful presentation and smooth, buttery flavor. For best results, add the avocado just before serving to keep it from browning.

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Step 5: Season and Toss (Optional)

Sprinkle a pinch of salt and pepper over the top, or add your favorite Tex-Mex seasoning blend for a little extra kick. If desired, toss gently to combine everything, or serve as a composed salad for a striking visual impact.

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Step 6: Finish with Toppings (Optional but Delicious)

Add a squeeze of lime for zest, chopped cilantro for freshness, or a drizzle of creamy chipotle dressing for a punch of flavor. You can also sprinkle on shredded cheese or crunchy tortilla strips if you like some extra indulgence.

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Storage Instructions

If you’re making this Tex-Mex Salad ahead of time or have leftovers, proper storage will keep it fresh and tasty.

• Unassembled Storage: For best results, store each component in separate airtight containers in the refrigerator. This helps prevent the lettuce from getting soggy and the avocado from browning.
• Fully Assembled Salad: If already assembled, store in an airtight container and eat within 24 hours. Add a paper towel to the top before sealing to absorb excess moisture.
• Avocado Tip: Sprinkle a bit of lime juice on the cut avocado to prevent browning. Store the unused half with the pit still in and tightly wrapped.
• Do Not Freeze: This salad is not freezer-friendly due to the fresh vegetables and avocado, which will lose texture after thawing.

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Estimated Nutrition (Per Serving)

Note: Nutrition values may vary based on portions and added toppings.

• Calories: ~280 kcal
• Protein: 9g
• Fat: 15g (mostly from avocado)
• Carbohydrates: 30g
• Fiber: 10g
• Sugar: 5g
• Sodium: 220mg

This salad is high in fiber, loaded with plant-based protein, and rich in heart-healthy fats, making it a smart and satisfying choice.

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Frequently Asked Questions

1. Can I use canned vegetables in this salad?

Yes! Canned black beans and corn work perfectly. Just rinse and drain them well to reduce excess sodium and improve flavor.

2. What dressing goes best with this salad?

A zesty lime vinaigrette, chipotle ranch, or creamy cilantro dressing pairs beautifully. You can also keep it simple with olive oil and lime juice.

3. Can I make this Tex-Mex Salad vegan?

It already is! Just skip any optional cheese toppings or use plant-based alternatives to keep it 100% vegan.

4. Is this salad suitable for meal prep?

Definitely. Just store ingredients separately and assemble just before eating to maintain freshness and crunch.

5. What protein can I add to make it more filling?

Grilled chicken, steak strips, tofu, tempeh, or even a boiled egg can add extra protein for a more complete meal.

6. How do I keep the avocado from browning?

Toss the avocado pieces in lime or lemon juice and store them in an airtight container. Keeping the pit in also helps.

7. Can I turn this into a wrap or burrito?

Absolutely! Just wrap the ingredients in a tortilla or stuff them into a pita for a quick and tasty handheld meal.

8. Is it gluten-free?

Yes, all ingredients are naturally gluten-free. Just be sure any added dressings or toppings don’t contain gluten.

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