Mexican Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mexican salad loaded with black beans, corn, peppers, tomatoes, and avocado, dressed with a zesty cilantro-lime mayo. It's light and flavorful, perfect as a standalone meal or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 to 3 large limes
- 1/2 teaspoon minced garlic
- 1/2 cup loosely packed fresh cilantro (leaves and tender stems)
- 1-1/2 teaspoons coarsely chopped jalapeño (optional)
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 heaping cups romaine lettuce (cut to bite-sized pieces)
- 1 cup cherry tomatoes (halved)
- 3/4 cup corn
- 3/4 cup black beans (drained and rinsed)
- 1 cup mini sweet bell peppers (thinly sliced)
- 1 large ripe avocado (diced)
- Serving suggestions (see note 3)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 365mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.