Mexican Caesar Salad
A vibrant twist on the traditional Caesar salad, featuring fresh romaine, black beans, corn, and avocado, topped with a creamy dressing for a satisfying meal.
Ingredients
Salad Base
- 2 heads romaine lettuce, chopped Fresh, crisp, and tender, providing refreshing crunch.
- 1 cup corn, cooked and drained Adds sweetness and texture.
- 1 cup black beans, rinsed and drained Nutrient-packed, creamy richness.
- 1 medium avocado, sliced or cubed Creamy and buttery addition.
- 1-2 cups tortilla strips Crispy texture.
- ½ cup cilantro, chopped Adds a fresh, zesty note.
- ¼ cup cotija cheese, crumbled Salty and crumbly for added depth.
- ½ cup Caesar salad dressing Creamy dressing tying everything together.
- ¼ teaspoon Mexican seasoning blend (optional) Adds spice and warmth.
Instructions
Preparation
- Chop the romaine lettuce into bite-sized pieces.
- Drain the corn and black beans thoroughly.
- Slice or cube the avocado just before assembling.
Assembly
- In a large serving bowl, layer the chopped romaine as the base.
- Evenly distribute the corn and black beans over the romaine.
- Gently place the avocado slices or cubes atop the layered ingredients.
- Scatter the tortilla strips across the salad.
- Sprinkle with chopped cilantro and crumbled cotija cheese.
- If desired, mix the Mexican seasoning blend into the Caesar dressing.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately with lime wedges.
Notes
For best results, assemble the salad just before serving. Use fresh ingredients and drain beans and corn thoroughly to prevent a watery salad. Consider using baked tortilla strips for a healthier option.