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Mexican Caesar Salad

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Bowl filled with Mexican Caesar Salad next to a cup of black beans and a cutting board with lime and cilantro.

Making salads at home has never been my forte. This could come down to my inability to chop the lettuce just right, the less than satiating nature of most salads, or possibly the fussiness that is generally associated with this popular “diet food.” However, this Mexican Caesar Salad puts all of these worries to rest and offers a plethora of flavors and textures sure to leave you and your friends and family coming back for more!

What I like the most about this salad is the ease of which it comes together. All I do is set out some frozen corn to thaw and start prepping ingredients. I give everything a rough chop, unceremoniously throw the ingredients into a bowl, and then wipe my hands clean. Done! If only all healthy eating could be this simple.

Large bowl filled with Mexican Caesar salad sitting on a piece of burlap next to scattered cilantro and lime wedges.
Two bowls filled with Mexican Caesar Salad next to a cutting board covered in cilantro, lime, and roasted corn.

If it makes you happy, you are also free to top this salad with salsa or your favorite store-bought bottled dressing. That said, I would really like to encourage you to try making your own dressings started with the one included in this recipe. When you make your own dressing you are in complete control of the ingredients and can avoid unnecessary chemicals, emulsifiers, and fattiness. Not to mention, this salad dressing is INCREDIBLE!!! Creamy tahini blended with garlic, lime juice, and a gorgeous mixture of spices makes any vegetable go down more easily.

Large bowl of Mexican Caesar Salad next to a linen napkin and tongs.

So here you have it: a new, wonderful way to get in your veggies and gain a mastery of the mystery that is the homemade salad. If you are still a little fearful don’t be! This recipe is incredibly forgiving and will taste delicious regardless of whether or not you have every single ingredient or chop the lettuce perfectly. Take it from someone who constantly finds herself in these predicaments – this Mexican Caesar Salad is amazing and you will like it. That’s all.

Two bowls filled with Mexican Caesar Salad next to a cutting board covered in cilantro, lime, and roasted corn.
Print

Mexican Caesar Salad

Large bowl of Mexican Caesar Salad and a cutting board filled with cilantro and lime wedges.

Looking to spice up your caesar salad? Try this version filled with incredible Mexican flavors! You won’t be sorry.

  • Author: Lyndsey
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: sides, entrées
  • Cuisine: vegan, gluten-free
Scale

Ingredients

For the Salad

2 heads romaine lettuce, chopped

1 c cherry tomatoes, halved

3 scallions, chopped

3/4 c frozen roasted corn kernels, thawed

1/2 c black beans

1/3 c fresh cilantro

1 avocado, sliced

1/4 c pepitas, roasted and salted

For the Dressing

1/2 c tahini

1/2 c water

3 cloves garlic

2 tbsp lime juice

1 tsp dijon mustard

1/4 c nutritional yeast

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

Instructions

1. To make the dressing, combine all of the ingredients in a blender for about 30 seconds or until everything is well-combined and the dressing has a smooth consistency. Place in the refrigerator until ready to use.

2. In a large bowl, toss the chopped romaine, cherry tomatoes, scallions, roasted corn, black beans, and cilantro together. Top with the sliced avocado and pepitas. Drizzle desired amount of the dressing over the salad when ready to serve. Salad can keep in a sealed container in the refrigerator for 2-3 days. Dressing can be frozen for up to a month.

 

Equipment

blender

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Notes

*Nutritional information reflects use of half of the dressing as you are likely to have some leftover.

Nutrition

  • Serving Size: 2 cups
  • Calories: 328
  • Sugar: 7.1g
  • Sodium: 507.4mg
  • Fat: 18.9g
  • Saturated Fat: 2.8g
  • Carbohydrates: 32.3g
  • Fiber: 14.4g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: vegan, gluten-free, salad, Mexican, sides

Did you make this recipe?

Tag @theearthlyedit on Instagram and hashtag it #theearthlyedit

Looking for more salad recipes? Be sure to check out:

Raw Detox Salad & Shaved Brussels Sprout Salad w/Tangy Vinaigrette

Filed Under: Entrées, Gluten Free, Oil Free, Recipes, Sides Tagged With: Mexican, salad, tahini

Hi! My name is Lyndsey. I am a vegan foodie, zero-waste wannabe, and professional cat petter. Please feel free to follow me on any of the platforms below!

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About Me

Hi! My name is Lyndsey. I am a vegan foodie, zero-waste wannabe, and professional cat petter.
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