Mexican Salad With Roasted Candy Potatoes and Black Beans

Mexican Salad

With a creamy lime dressing, tender roasted candy potatoes and black beans, this straightforward Mexican Salad recipe is the wholesome salad of my goals!

Why You’ll Love This Mexican Salad Recipe

• Excellent for Meal Prep. When you’ve prepped this wholesome Mexican salad, it’s a straightforward and scrumptious on-demand meal (very similar to my Roasted Vegetable Salad). I’ve included suggestions for prepping the salad upfront beneath, together with the way to make this a jarred salad for lunch.
• Each Wholesome and Hearty. This contemporary tackle a standard Mexican salad retains core Tex-Mex flavors and substances however offers them a healthful spin (like this widespread Taco Skillet). It’s filled with good-for-you substances that may assist hold you happy for longer.
• Loaded With Yummy Substances. Crisp, flavorful, and filling, this straightforward Mexican salad recipe is the proper mix of textures and taste (like this Mexican Pasta Salad). From the creamy black beans to the tender, spiced candy potatoes, this salad is packed to the brim with exceptionally scrumptious substances.

Learn how to Make Mexican Salad

The Substances

For the Salad

• Pepitas. Contribute a satisfying crunch.
• Candy Potatoes. Candy potatoes hold this salad filling and satisfying whereas including a stunning sweetness to distinction the spicy notes of this salad.
• Spices. A standard mix of Southwest flavors, together with cumin and chili powder, completely seasons the candy potatoes. (I exploit an identical seasoning for this Candy Potato Black Bean Salad.)
• Romaine. My decide for a hearty salad inexperienced that received’t overpower the opposite substances. You possibly can swap the romaine for a unique salad inexperienced of your alternative.
• Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) loads of plant-based protein.
• Tomatoes. For coloration, moisture, and conventional Mexican aptitude.
• Jalapeño. Kick up the warmth.
• Cilantro. For freshness and genuine Mexican taste.

For the Dressing

• Greek Yogurt. Helps make the dressing creamy and tangy.
• Lime Juice. For acidity and brightness.
• Garlic + Spices. A little bit of garlic and cumin provides depth.

The Instructions

1. Toast the Pepitas. Don’t allow them to burn!

2. Roast the Potatoes. Whereas they roast, you may wash and chop the opposite Mexican salad greens.

3. Put together the Dressing. Regulate the seasonings as wanted.

4. Mix the Lettuce and Dressing. Be certain it’s evenly moistened.

5. Add the Remaining Substances. Toss to coat, high with tortilla chips, and ENJOY!

Meal Prep Suggestions

• Choice 1. You possibly can prep all of the substances (besides the tortilla chips) and hold them separate or blended collectively. Put together the dressing, however depart it off the Mexican salad for now. I like to recommend ready so as to add the dressing till a couple of hours earlier than you serve it and ready so as to add the tortilla chips till simply earlier than serving so that they keep crunchy.
• Choice 2. Simply toast your pepitas and roast the candy potatoes forward of time. Retailer the candy potatoes within the fridge for as much as 3 days and pepitas at room temperature. Having these two substances prepared cuts down the prep time for nights while you’re in a rush.
• Choice 3. For a Mexican salad jar, put together all substances, however don’t add the dressing or tortilla chips. Add the dressing to the underside of a giant container or particular person mason jars, then layer the salad substances on high. Place your required quantity of tortilla chips in a ziptop bag, and retailer exterior of the fridge till serving. When able to get pleasure from your Mexican salad jar, shake up the ready container to toss the substances with the dressing. Sprinkle together with your tortilla chips, and luxuriate in!

What to Serve With Mexican Salad

• Hen. Whether or not you add it to your salad or get pleasure from it on the aspect, this Crockpot Mexican Hen is a scrumptious choice.
• Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
• Cornbread. Mexican Cornbread or Jalapeno Cornbread could be tasty with this salad.
• Margaritas. Deal with your self to this Spicy Margarita Recipe or hold it mild with a Skinny Margarita.

Recipe Suggestions and Tips

• Change Up the Veggies. Don’t let your lack of particular veggies maintain you again! Make this recipe your personal with a customized medley of greens. For suggestions and seasoning strategies, try my final information to Oven Roasted Greens.
• Know Your Most popular Spice Degree. This salad will be as gentle or as spicy as you want. If you happen to’re a fan of spice, embrace the jalapeño seeds and membrane. Can’t deal with the warmth? You possibly can take away them or omit the jalapeño utterly.
• Have Enjoyable With It! Above all else, this scrumptious salad must be enjoyable! A mix of lovely colours, daring flavors, and ranging textures, it’s pleasing to the eyes and the style buds. Don’t be afraid to make it your personal!

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Mexican Salad

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The BEST Mexican salad! This straightforward Mexican salad with creamy lime dressing and candy potatoes is wholesome, vegetarian, and versatile.

Course Dinner, Predominant Course, Salad, Aspect Dish

Delicacies Mexican

Prep Time 25 minutes minutes

Prepare dinner Time 20 minutes minutes

Whole Time 45 minutes minutes

Servings 6 servings (as a aspect) or 4 (as a most important)

Energy 262kcal

Writer Erin Clarke / Nicely Plated

Substances

For the Salad:

• ¼ cup uncooked pepitas
• 2 medium candy potatoes peeled and chopped into 1-inch chunks (about 2 kilos or 5 cups uncooked or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon floor chili powder
• ½ teaspoon floor cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 massive head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Crumbled feta cheese or goat cheese, or queso fresco (non-compulsory, for serving)
• Tortilla strips or crushed chips (non-compulsory, for serving)
• Sliced avocado (non-compulsory, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons contemporary juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon floor cumin

Directions

• Preheat the oven to 325°F. Unfold the pepitas in a single layer on an ungreased baking sheet. Place within the oven and toast till the pepitas flip darker (they'll be a deep goldish brown) and are aromatic, about 8 to 10 minutes. Take away from the oven and punctiliously switch the pepitas to a small plate or bowl. Put aside. Enhance the oven temperature to 450°F.
  
• On a rimmed baking sheet (I exploit the identical one I toasted the pepitas on to save lots of a dish; simply brush it off first), toss candy potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt till evenly coated. Unfold into a fair layer and roast till browned and tender, 20 to 22 minutes, stirring as soon as midway via. Let cool barely.
  
• In the meantime, whisk collectively the dressing substances: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Style and modify seasoning as desired. The dressing ought to style very brilliant and limey—its taste will mellow as soon as tossed with the opposite substances.
  
• In a big bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
  
• Add the candy potatoes, beans, jalapeño, radish, and cilantro, then drizzle on one other 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Get pleasure from, with further dressing as desired.
  

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Notes

• *JALAPEÑO NOTE: For a extra gentle salad, you may take away the seeds and membrane from the pepper if desired. You might also omit the jalapeno totally if you happen to’re significantly delicate to spicy meals.
• **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing will be refrigerated for as much as 3 days in an hermetic storage container.
• MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad as a substitute; omit the cheese.
• TO STORE: Mexican salad could also be stored in an hermetic storage container for as much as 3 days. If attainable, retailer your dressing in a separate container, and hold your tortilla chips exterior of the fridge to maintain crisp.
• TO MAKE AHEAD: You possibly can prep all of the substances for the salad (besides the tortilla chips) and hold them separate or combine them collectively. Put together the dressing, however retailer it individually from the Mexican salad substances. I like to recommend ready so as to add the creamy cilantro lime dressing till a couple of hours earlier than you serve it and ready so as to add the tortilla chips till instantly earlier than serving, so that they keep crunchy.
• See the total weblog put up above for extra recommendations on making this Mexican salad for meal prep!

Vitamin

Serving: 1(of 6); about 2.75 cups with out non-compulsory toppings | Energy: 262kcal | Carbohydrates: 33g | Protein: 10g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.003g | Ldl cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

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