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.



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


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.




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


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