Cinco de Mayo is this week and I feel like everyone reaches for the limes. Don’t you think margaritas, guacamole, tequila and chicken all taste delicious with a little bit of lime? That’s why today I’m sharing a favorite lime- based dressing along with a colorful and mouthwatering chopped salad. This Mexican Salad will be a hit at your next party.
Cino de May- or the fifth day of May- commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. It’s actually not a popular holiday in Mexico but here in the USA it is a celebration of Mexican culture and heritage. It’s also my good friend Jenny’s birthday. It’s one of my favorite days.
That being said, I aim to please so you can definitely add a little jalapeño to this salad and a little chili pepper to the dressing if your looking for more a kick. I find that most people prefer the salad without the kick. Serve this salad with a little Mexican Marinated Steak, Mexican Chicken in Cream Sauce , some Homemade Lemonade and a little Mexican Chocolate Ganache Cake for dessert. Happy Cinco de Mayo! Cheers & Enjoy!
Zesty Cilantro Lime Mexican Chopped Salad
Ingredients:
Ingredients for the dressing:
- ¼ cup fresh lime juice ( freshly squeezed prefered)
- 2 1/2 tbs. honey
- ½ tsp. ground cumin
- 1 garlic clove, diced small
- A pinch of salt
- 2 tbs. Canola oil
- 2 tbs. Olive oil
- Salt and pepper to taste
Ingredients for the salad:
- 1 medium head romaine lettuce, torn into bite sized pieces
- 1 medium bell pepper, diced
- ½ medium red onion, diced
- ½ medium jicama, peeled and diced
- 2 Tomatoes, diced
- 1 ½ cups frozen corn ( if in season, fresh corn would be lovely)
- 1 (14oz) can black beans, drained and rinsed
- ½ cup Cilantro, chopped
Directions:
- For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a steady stream, add the oils, whisking continuously. Taste and add more salt and pepper, if needed. Set aside.
- For the salad, combine salad ingredients in a large bowl.
- Toss to combine then add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
- Serve with tortilla chips for a little crunch.
I have 10 people coming to my house on a Sat. for lunch. One is a veg. and the others eat about anything. Would this be a good main course or would this be a side? Do you have any recipes that would be good for a main course? Thank you.
Hi Tamara, I usually serve this salad as a side dish. If we eat it for a main meal, I often add chicken to it. You could serve the salad with chicken on the side or maybe check out my Mexican Marinated Flank Steak, Mexican Chicken in Cream Sauce or Mexican Lasagna. For dessert, may I suggest a little Mexican Chocolate Ganache Cake. All of the recipes can be found by typing “Mexican” into my search bar on the side of the main page. Happy cooking! XO