Mexican Salad With Chilli Lime Dressing

Mexican Salad

Mexican food is great for us, since it’s full of veggies (especially my favourite sweetcorn), lime juice rather than vinegar for dressings (Mr Roast Chicken is NOT a vinegar fan), and it’s usually super healthy (before I start piling on the cheese).

I’ve blogged about a similar salad fairly recently, but I had to share this as it’s more filling, and I’m rather proud of my charred-sweetcorn cheat.

So here we go:

Mexican Salad With Chilli Lime Dressing
(serves 2)

For the salad:

1 tin pinto beans, drained (black beans or kidney beans would also work well)
1 tin sweetcorn, drained
splash olive oil
1 avocado, cut into large chunks
2 large tomatoes, chopped
1 handful chopped coriander

For the dressing:

2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon caster sugar
1 clove garlic
1/2 green chilli (or a whole one if you’re feeling brave)
salt and pepper, to taste


For the salad:

1. Fry the pinto beans in olive oil until they start to pop and blister – you want to get a nice bit of char-grilled taste so don’t be too timid!
2. Set the beans to one side on some kitchen towel and do the same with the sweetcorn. I LOVE the flavour of grilled corn, but there is a certain amount of faff involved. This way is a little cheat – not quite as good as the Real Deal but you get a nice flavour and the texture changes slightly with the frying.
3. Let the beans and the sweetcorn cool before adding the tomatoes and coriander.

For the dressing:

  1. Pound the garlic and chilli with the sugar in a pestle and mortar until you get a paste.
  2. Add the oil and lime juice and season with salt and pepper.

I’ve found a new linkup to join in with – Healthy Vegan Fridays. Although we eat meat, and I do love my cheese, lots of my recipes are vegan due to the non-cheese-eating Mr Roast Chicken, and our shared love of vegetables. It’s hosted by Kimmi of Rock My Vegan Socks and Mary Ellen of VNutrition.

Healthy Vegan Fridays at Rock My Vegan Socks

I’m also linking with Shaheen of Allotment to Kitchen and The Veg Hog’s Eat Your Greens challenge – where each recipe they collect showcases a different green vegetable. I’ve got avocados in here in their green deliciousness – plus green fruit, herbs and a green chilli!




5 Comments Add yours

  1. Your salad looks wonderful Helen! I love Mexican flavors so I’ll be trying this dish very soon! The dressing sounds so good I would use that on many salads. 🙂

    We loved having you link up with us for #HealthyVeganFridays and can’t wait to see what you bring next time! I’m Pinning and sharing!


  2. My favorite! Could have this every day!

    Liked by 1 person

  3. Shaheen says:

    Helen, So fresh, so colourful and packed with goodness and flavour. I really really like this salad and the dressing is making my mouth water. Thanks for sharing with #EatYourGreens and #HealthyVeganFrdidays, both Kimmy and Ellen are a delight.


    1. It’s such a goodun-I’m so glad I discovered fried sweetcorn! X


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