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Tex-Mex Salad

Active Time: 25 minutes / Cook Time: none / Total Time: 25 minutes

Makes 2 servings, plus leftover salsa

Tex-Mex Salad.JPG


  • For the salsa:
    • 1 15-oz. can black beans, drained & rinsed
    • 1 15-oz. can white shoe-peg corn, drained
    • 2 medium tomatoes, diced
    • ½ cup red onion, chopped (about 1 small)
    • 1 bunch minus
    • 2 tablespoons cilantro, chopped (about 1 cup)
    • ½ red bell pepper, diced
    • ½ yellow or orange bell pepper, diced
    • 3 tablespoons extra virgin olive oil
    • Juice of 2 limes (approx 2 T.)
    • Sprinkle of sea salt
  • For the Salad:
    • 2 cups arugula
    • 4 cups chopped Romaine lettuce
    • 1 avocado, halved, pitted, and chopped
    • ¼ cup crumbled feta cheese
    • 2 tablespoons roughly chopped cilantro leaves and tender stems
    • ¼ cup toasted pepitas* (hulled pumpkin seeds)
  • For the Chili-Lime Vinaigrette: **
    • 2 tablespoons lime juice from 1-2 limes
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon white wine vinegar (can substitute apple cider vinegar)
    • ½ teaspoon chili powder
    • ¼ teaspoon cumin


  1. Combine all salsa ingredients in a large bowl, and toss gently. Refrigerate until needed.
  2. In a large bowl, toss the arugula and Romaine. Divide greens onto two plates.
  3. Top each pile of greens with 1 cup salsa, half of the chopped avocado, 2 tablespoons cheese, 1 tablespoon cilantro, and 2 tablespoons pepitas.
  4. Place all of the vinaigrette ingredients in a small bowl or glass jar with a lid and whisk or shake to combine.
  5. Drizzle 2 ½ tablespoons dressing over each salad. Serve.
  6. Store leftover salsa in an airtight container in the fridge. Use with breakfast Day 6 and for snacking.

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!

**This is a tangy vinaigrette to cut through the richness of the avocado, cheese, and beans. If you’d like a little less tang, add another tablespoon of olive oil.