30+ Refreshing Authentic Mexican Cold Salad Recipes to Try This Summe

Mexican cuisine is known for its vibrant flavors, colorful ingredients, and diverse range of dishes that span from spicy to sweet, fresh to hearty.

One of the most refreshing aspects of Mexican food is its variety of cold salads.

These salads are perfect for hot days, offering a delightful combination of fresh vegetables, fruits, legumes, and proteins, all brought together with zesty dressings that capture the essence of Mexican cooking.

Whether you’re looking for something light and healthy, or a dish that packs a punch of flavor, there’s a Mexican cold salad for every occasion.

In this post, we’ve curated over 30 authentic Mexican cold salad recipes that will not only delight your taste buds but also elevate your next gathering, BBQ, or casual meal. From creamy potato salads to tangy cactus salads, there’s no shortage of delicious options to explore.

So, get ready to discover a range of salads that are bursting with fresh, flavorful ingredients, perfect for your next feast!

30+ Refreshing Authentic Mexican Cold Salad Recipes to Try This Summe

With their bold flavors, fresh ingredients, and diverse combinations, these 30+ authentic Mexican cold salad recipes bring the true taste of Mexico to your table.

Whether you’re hosting a BBQ, looking for a light lunch, or craving something nutritious and refreshing, these salads offer the perfect balance of flavors to suit any meal.

From the tangy brightness of lime to the heat of chili, each salad brings something unique and exciting to the table.

These recipes are not only perfect for any occasion but also serve as a gateway to explore the richness of Mexican culinary traditions.

The versatility of ingredients like corn, beans, cactus, and tropical fruits means that you can enjoy these salads year-round.

So, why not add some zest to your next meal with these incredible, refreshing salads? Your taste buds (and your guests) will thank you!

Ensalada de Nopalitos (Cactus Salad)

Ensalada de Nopalitos is a fresh and vibrant Mexican salad made with tender cactus pads (nopales), tomatoes, cilantro, onions, and a tangy dressing. This dish is a perfect example of Mexican cuisine’s healthy, plant-based ingredients. Nopalitos are rich in fiber, antioxidants, and vitamins, making the salad not only flavorful but also incredibly nutritious. This dish is commonly enjoyed as a side, or even as a light meal, especially during warm weather.

Ingredients:

• 4 fresh nopal cactus pads (nopales)
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 teaspoon cumin (optional)

Instructions:

1. Begin by removing the spines from the nopal cactus pads using a knife or vegetable peeler. Slice the pads into thin strips.
2. Bring a pot of water to a boil, and then add the sliced nopal cactus. Let it cook for about 5-7 minutes, until tender but still firm. Drain and rinse with cold water to stop the cooking process.
3. In a large bowl, combine the cooked nopal cactus, diced tomatoes, chopped onion, and cilantro.
4. In a separate small bowl, whisk together the lime juice, olive oil, cumin (if using), salt, and pepper. Pour the dressing over the salad and toss everything together gently.
5. Let the salad rest for about 10-15 minutes before serving to allow the flavors to meld.

Ensalada de Nopalitos is a wonderfully refreshing and healthy option that offers a taste of authentic Mexican flavors. The combination of slightly tangy, crisp nopal cactus with the freshness of tomatoes, onions, and cilantro creates a satisfying and light dish. It’s perfect for summer picnics, BBQs, or as a complement to grilled meats, and it will leave you feeling both nourished and refreshed.

Ensalada de Frijoles Negros (Black Bean Salad)

Ensalada de Frijoles Negros is a hearty and flavorful Mexican cold salad that highlights the versatility of black beans. This salad is a delicious mix of cooked black beans, corn, bell peppers, and a zesty dressing. It’s high in protein and fiber, making it both filling and healthy. The addition of ingredients like jalapeño and lime adds a spicy and citrusy kick, making it a vibrant and flavorful side dish for any meal.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small yellow onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 small jalapeño, minced (optional for spice)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the cooked black beans, corn, diced bell pepper, chopped onion, and minced jalapeño (if using).
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently until everything is well coated.
4. Add the chopped cilantro and give the salad one final toss.
5. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.

Ensalada de Frijoles Negros is a wonderfully hearty and nutrient-dense salad that brings together the earthy flavor of black beans and the sweetness of corn, balanced by the freshness of bell peppers and cilantro. It can be enjoyed as a stand-alone dish, a side, or even as a topping for tacos or grilled meats. This dish is perfect for meal prep, as it keeps well in the fridge for several days and only gets better as it marinates. A true testament to the vibrant flavors of Mexican cuisine!

Ensalada de Pollo a la Mexicana (Mexican Chicken Salad)

Ensalada de Pollo a la Mexicana is a savory and colorful cold salad made with shredded chicken, vegetables, and a simple, yet flavorful, lime dressing. This salad combines proteins from the chicken with the crunch of vegetables like bell peppers, cucumbers, and tomatoes. It’s refreshing and satisfying, with just the right amount of spice to awaken the taste buds. This dish is perfect for a light lunch or dinner, offering both nutrition and a deep sense of traditional Mexican flavors.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 2 medium tomatoes, diced
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon chili powder (optional)
• Salt and pepper, to taste

Instructions:

1. Start by cooking the chicken breasts. You can boil them or cook them in a skillet with a little olive oil until fully cooked and tender. Shred the chicken using two forks once it cools.
2. In a large bowl, combine the shredded chicken, diced cucumber, red bell pepper, onion, cilantro, and tomatoes.
3. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
4. Pour the dressing over the salad and toss everything together until well combined.
5. Let the salad chill for 10-15 minutes before serving to allow the flavors to develop.

Ensalada de Pollo a la Mexicana is a fantastic Mexican dish that offers both heartiness and freshness. The shredded chicken provides protein, while the crisp vegetables and bright lime dressing offer refreshing and tangy notes. The optional chili powder gives the salad a subtle spice that elevates the flavors, making it perfect for a summer meal or a light dinner. This salad is not only a great source of nutrition but also a versatile dish that can be served as a main or as part of a larger Mexican feast.

Ensalada de Pepino con Limón (Cucumber and Lime Salad)

Ensalada de Pepino con Limón is a simple, refreshing Mexican salad that highlights the crispness of cucumbers paired with the tartness of lime. This salad is often served as a cooling side dish, especially during hot weather, and is a favorite in many Mexican households. With a sprinkle of chili powder and salt, this salad transforms into a deliciously tangy and mildly spicy snack or side, making it perfect for any summer meal.

Ingredients:

• 2 large cucumbers, peeled and thinly sliced
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder (or Tajín seasoning)
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Peel and thinly slice the cucumbers. If you prefer, you can cut them into rounds or half-moons.
2. Place the sliced cucumbers in a large bowl.
3. Squeeze fresh lime juice over the cucumbers, then sprinkle with chili powder and salt.
4. Toss everything together to ensure the cucumbers are well-coated in the seasoning.
5. Garnish with fresh cilantro, if desired, and serve immediately.

Ensalada de Pepino con Limón is a simple yet delicious salad that celebrates the refreshing qualities of cucumbers while adding a tangy and spicy twist with lime and chili. It’s a perfect dish to serve on hot days, offering a cooling effect and a burst of flavors. The lightness of this salad makes it versatile enough to pair with any main dish, whether grilled meats or tacos, making it a staple in Mexican kitchens and a great addition to any summer meal or BBQ.

Ensalada de Jícama y Naranja (Jicama and Orange Salad)

Ensalada de Jícama y Naranja is a vibrant Mexican salad that blends the sweet, juicy taste of oranges with the crunchy texture of jícama (Mexican yam bean). This salad is light, crisp, and refreshing, with a perfect balance of sweetness, tanginess, and spice. Traditionally, it is garnished with chili powder and fresh lime juice, which gives it an exciting depth of flavor. It’s a great snack or a starter that captures the essence of Mexican flavors.

Ingredients:

• 1 medium jícama, peeled and cut into thin matchsticks
• 2 oranges, peeled and segmented
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder (or Tajín seasoning)
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Peel the jícama and cut it into thin matchsticks, resembling the shape of French fries.
2. Peel and segment the oranges, being careful to remove any seeds and excess pith.
3. In a large bowl, combine the jícama matchsticks and orange segments.
4. Drizzle with fresh lime juice, and sprinkle with chili powder and salt to taste.
5. Toss the salad gently to combine all the ingredients, and garnish with fresh cilantro if desired.
6. Serve immediately or refrigerate for 15 minutes to chill.

Ensalada de Jícama y Naranja is a delightful and nutritious Mexican salad that blends crunchy jícama with the sweetness of oranges, creating a unique and balanced flavor profile. The chili powder adds just the right touch of spice to elevate the freshness of the fruits and vegetables. This refreshing salad makes for an excellent snack, a light side, or a salad for a Mexican-inspired gathering, bringing a perfect balance of flavors that are both familiar and exotic at the same time.

Ensalada de Aguacate y Tomate (Avocado and Tomato Salad)

Ensalada de Aguacate y Tomate is a classic Mexican salad that pairs the creaminess of ripe avocados with the juiciness of fresh tomatoes. It’s a simple yet flavorful dish that is both satisfying and full of nutrients. This salad is often dressed with a tangy lime vinaigrette, complemented by the sharpness of red onions and the earthiness of cilantro. It’s perfect for any occasion, offering both a light and hearty option.

Ingredients:

• 2 ripe avocados, diced
• 2 large tomatoes, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Dice the avocados and tomatoes into bite-sized pieces and place them in a large mixing bowl.
2. Add the thinly sliced red onion and chopped cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine, ensuring the avocado pieces don’t mash.
5. Serve immediately as a light side dish or appetizer.

Ensalada de Aguacate y Tomate is a beautifully simple yet delicious Mexican salad that showcases the creamy richness of avocados with the juicy freshness of tomatoes. The red onions and cilantro add depth and fragrance to the dish, while the lime dressing provides a tangy finish. This salad is an ideal side dish for tacos, grilled meats, or a fresh summer meal, and it’s an easy way to bring a taste of Mexico to your table. It’s both comforting and refreshing, embodying the true spirit of Mexican cuisine.

Ensalada de Atún a la Mexicana (Mexican Tuna Salad)

Ensalada de Atún a la Mexicana is a savory and tangy Mexican tuna salad that combines the richness of tuna with the bright flavors of fresh vegetables like tomatoes, onions, and cilantro. This salad is both filling and light, making it a perfect dish for lunch or as a light dinner. The addition of lime juice and a hint of chili gives it that distinct Mexican flair. It’s a versatile dish that can be served on its own, in tacos, or even on tostadas, offering a delicious and satisfying meal.

Ingredients:

• 2 cans of tuna in water, drained
• 1/2 red onion, finely chopped
• 2 medium tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 small cucumber, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder or Tajín (optional for spice)
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, add the drained tuna, breaking it apart with a fork.
2. Add the chopped onion, diced tomatoes, cucumber, and cilantro to the tuna.
3. In a small bowl, whisk together the lime juice, olive oil, chili powder (if using), salt, and pepper.
4. Pour the dressing over the tuna mixture and toss gently to combine.
5. Let the salad sit for about 10 minutes to allow the flavors to marinate before serving.

Ensalada de Atún a la Mexicana is a wonderfully simple and flavorful dish that combines the nutritious qualities of tuna with the freshness of vegetables, all enhanced by the bright and tangy lime dressing. The optional chili powder gives it an extra kick, making it the perfect dish to serve as a light lunch or dinner, or as part of a larger Mexican spread. This salad is incredibly versatile, and its bold, zesty flavor makes it a crowd-pleaser at any gathering.

Ensalada de Papas (Potato Salad)

Ensalada de Papas, or Mexican potato salad, is a creamy and comforting dish that is often served as a side during gatherings, BBQs, and family meals. The potatoes are combined with mayonnaise, sour cream, and fresh vegetables like peas, carrots, and onions. What sets this potato salad apart is the addition of ingredients like jalapeños and cilantro, which give it a distinctive Mexican twist. It’s rich, creamy, and has just the right amount of spice, making it a perfect addition to any meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup peas (frozen or fresh)
• 1/4 cup carrots, diced and boiled
• 1/4 small red onion, finely chopped
• 1 small jalapeño, minced (optional for spice)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Start by boiling the diced potatoes in salted water until they are fork-tender, about 10-12 minutes. Drain and let cool.
2. In a large mixing bowl, combine the cooled potatoes, peas, carrots, onion, jalapeño, and cilantro.
3. In a separate small bowl, mix the mayonnaise and sour cream together until smooth.
4. Add the mayonnaise mixture to the potatoes and vegetables, stirring gently to combine.
5. Season with salt and pepper to taste. Let the salad chill in the refrigerator for at least 30 minutes before serving.

Ensalada de Papas is a comforting and creamy potato salad with a Mexican flair. The combination of mayonnaise, sour cream, and fresh vegetables creates a rich and flavorful dish, while the addition of jalapeños and cilantro adds a refreshing and spicy kick. This potato salad is a perfect side dish for BBQs, family dinners, or potlucks, and it pairs wonderfully with grilled meats or tacos. It’s an ideal dish to make ahead of time, as it only gets better after sitting in the fridge for a few hours.

Ensalada de Zanahoria y Naranja (Carrot and Orange Salad)

Ensalada de Zanahoria y Naranja is a bright and refreshing Mexican salad that combines the sweet, crunchy texture of carrots with the juicy, tangy flavor of oranges. This simple salad is enhanced with a light dressing of lime juice and chili powder, giving it a refreshing balance of sweet, sour, and spicy flavors. It’s a perfect side dish for any Mexican meal or a light snack, and it’s also a great way to get a healthy dose of vitamin C and fiber.

Ingredients:

• 3 large carrots, peeled and grated
• 2 oranges, peeled and segmented
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder or Tajín
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Peel and grate the carrots into fine shreds, and place them in a large mixing bowl.
2. Peel the oranges, remove any seeds, and segment them into bite-sized pieces.
3. Add the orange segments to the grated carrots.
4. Drizzle with fresh lime juice and sprinkle with chili powder and salt.
5. Toss everything together gently to combine, and garnish with fresh cilantro if desired.
6. Serve immediately, or refrigerate for 10-15 minutes to chill before serving.

Ensalada de Zanahoria y Naranja is a light, tangy, and colorful salad that offers a refreshing contrast between the sweetness of carrots and oranges, complemented by the spiciness of chili powder. This Mexican salad is both nutritious and satisfying, making it an excellent choice as a side dish for tacos, grilled meats, or as a stand-alone snack. Its simplicity and vibrant flavors make it a crowd-pleaser and a great way to add a burst of freshness to any meal.

Ensalada de Elote (Mexican Corn Salad)

Ensalada de Elote is a delicious and creamy Mexican corn salad that combines sweet corn with mayonnaise, lime, chili powder, and cotija cheese for a flavor-packed side dish. This salad is often served as a street food in Mexico, known as “Elote en vaso” when served in a cup. The combination of the rich, creamy dressing with the sweet corn and a touch of spice makes this dish a crowd-pleaser for any BBQ or party. It’s a perfect balance of flavors and textures, from crunchy to creamy, and sweet to spicy.

Ingredients:

• 4 cups cooked corn kernels (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder or Tajín
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. If using fresh corn, boil or grill the corn and cut the kernels off the cob. If using frozen or canned corn, simply thaw or drain and rinse it.
2. In a large mixing bowl, combine the cooked corn, mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.
3. Season with salt and pepper to taste, then stir gently until everything is evenly mixed.
4. Garnish with additional cotija cheese and fresh cilantro, if desired.
5. Serve immediately or chill for 20-30 minutes before serving to allow the flavors to meld together.

Ensalada de Elote is an irresistible Mexican treat that brings together the sweetness of corn with a creamy, tangy dressing and a kick of spice. This salad is perfect for a variety of occasions, from family gatherings to summer BBQs, and pairs beautifully with grilled meats, tacos, or even as a standalone dish. Its rich flavor profile and delightful texture make it a favorite side dish that will leave everyone asking for seconds.

Ensalada de Remolacha (Beet Salad)

Ensalada de Remolacha is a colorful and earthy Mexican salad that features beets as the star ingredient. The sweetness of roasted or boiled beets is complemented by tangy orange slices, creating a refreshing and nutrient-rich dish. Often paired with fresh herbs, onions, and a zesty dressing, this salad is a beautiful addition to any meal. Beets are packed with antioxidants, and the bright colors and bold flavors of this salad make it both visually stunning and delicious.

Ingredients:

• 3 medium beets, boiled or roasted, peeled, and sliced
• 2 oranges, peeled and segmented
• 1/4 small red onion, thinly sliced
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Boil or roast the beets until tender (about 45 minutes for roasting or 30 minutes for boiling). Once cooked, peel and slice the beets into rounds or wedges.
2. Peel the oranges, remove any seeds, and segment them into bite-sized pieces.
3. In a large bowl, combine the sliced beets, orange segments, and red onion slices.
4. In a small bowl, whisk together the lime juice, olive oil, cumin (if using), salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine, ensuring the beets don’t break apart.
6. Garnish with fresh cilantro or parsley before serving.

Ensalada de Remolacha is a strikingly beautiful and nutritious salad that perfectly balances the natural sweetness of beets with the citrusy tang of oranges. The addition of red onion adds an extra layer of flavor, while the cumin gives the dish a hint of warmth and complexity. This salad makes for an excellent side dish that can be served alongside grilled meats, tacos, or even as a standalone meal. It’s an elegant way to bring fresh, vibrant ingredients to your table.

Ensalada de Espinacas y Fresas (Spinach and Strawberry Salad)

Ensalada de Espinacas y Fresas is a light and refreshing salad that combines the earthy flavor of fresh spinach with the sweet, juicy taste of strawberries. The dressing, often made with balsamic vinegar or lime juice, ties everything together with a tangy kick. This salad is perfect for warm weather, offering a sweet contrast to the leafy greens and creating a balance of fresh, crisp textures. It’s also an excellent way to enjoy seasonal strawberries in a new, savory way.

Ingredients:

• 4 cups fresh spinach leaves, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup crumbled goat cheese or feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or fresh lime juice)
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, toss the fresh spinach leaves with sliced strawberries and red onion.
2. Crumble the goat cheese or feta over the salad.
3. In a small bowl, whisk together the olive oil, balsamic vinegar (or lime juice), honey (if using), salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with additional cheese if desired.

Ensalada de Espinacas y Fresas is a delightful, light salad that combines the sweetness of strawberries with the earthy richness of spinach. The balsamic vinegar adds a tangy contrast to the sweetness, while the cheese provides a creamy texture that complements the freshness of the ingredients. This salad is perfect as a side dish or even as a light lunch, and its beautiful colors and refreshing flavors make it ideal for any spring or summer gathering. Whether served on its own or as an accompaniment to grilled meats, it’s a delicious way to incorporate more greens and fruits into your diet.

Ensalada de Nopales (Cactus Salad)

Ensalada de Nopales is a traditional Mexican salad featuring nopales (cactus paddles), which are a staple in Mexican cuisine. The mild, slightly tangy flavor of the nopal is complemented by the freshness of tomatoes, onions, and cilantro, while lime juice adds a zesty finishing touch. This salad is not only refreshing and light but also packed with nutrients and fiber. It is often served as a side dish or light meal, offering a delicious, healthy option that’s perfect for any occasion.

Ingredients:

• 2 large cactus pads (nopales), cleaned, de-spined, and sliced into strips
• 2 medium tomatoes, diced
• 1/4 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small jalapeño, finely diced (optional, for heat)

Instructions:

1. Boil the cactus strips in salted water for about 10 minutes, or until they soften. Drain and rinse with cold water to remove excess slime.
2. In a large mixing bowl, combine the boiled nopales, diced tomatoes, red onion, and cilantro.
3. If desired, add the diced jalapeño for a little heat.
4. Drizzle with olive oil and lime juice, and season with salt and pepper to taste.
5. Toss everything gently to combine. Serve immediately or chill in the fridge for 15-20 minutes to allow the flavors to meld together.

Ensalada de Nopales is a vibrant and healthy dish that showcases the unique flavor and texture of cactus. The combination of the tender nopales with fresh vegetables like tomatoes, onions, and cilantro creates a refreshing salad that’s both light and satisfying. This salad is perfect as a side to grilled meats or tacos, but can also be enjoyed on its own as a quick and nutritious meal. Nopales are full of fiber and antioxidants, making this salad a great choice for anyone looking to add more plant-based, nutrient-dense foods to their diet.

Ensalada de Mango con Chile (Mango and Chili Salad)

Ensalada de Mango con Chile is a perfect Mexican salad that blends the natural sweetness of ripe mangoes with the heat of chili powder and the tang of lime juice. This simple yet bold salad is a popular street food snack in Mexico, where it’s commonly enjoyed as a refreshing treat during the summer months. The sweetness of mango and the spice of chili create a beautiful contrast, making this salad a flavorful and fun addition to any meal or gathering.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder or Tajín seasoning (to taste)
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Peel and dice the mangoes into small cubes, placing them in a large mixing bowl.
2. Drizzle the lime juice over the mango pieces.
3. Sprinkle with chili powder or Tajín and a pinch of salt, then toss everything together to coat the mangoes evenly.
4. Garnish with fresh cilantro if desired.
5. Serve immediately or chill in the fridge for a few minutes before serving.

Ensalada de Mango con Chile is a wonderfully sweet and spicy salad that highlights the tropical flavors of mango and the zesty kick of chili. The lime juice adds a refreshing tang that balances the sweetness of the fruit, while the chili provides just the right amount of heat. This salad is ideal as a refreshing snack, side dish, or even a light dessert during hot weather. It’s a great way to enjoy the flavors of Mexico and the perfect dish to bring a bit of sunshine to your table.

Ensalada de Frijoles Negros (Black Bean Salad)

Ensalada de Frijoles Negros is a hearty and flavorful Mexican salad made with black beans, corn, tomatoes, and fresh herbs. This dish combines the rich, earthy taste of black beans with the sweetness of corn and the acidity of lime, creating a well-balanced and satisfying salad. It’s packed with protein and fiber, making it a nutritious option for lunch, a side dish, or a light dinner. The fresh ingredients and zesty dressing make this salad a versatile and refreshing choice for any occasion.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium tomato, diced
• 1/4 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin (optional)
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the black beans, corn, diced tomato, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin (if using), salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 30 minutes in the fridge to allow the flavors to meld together.

Ensalada de Frijoles Negros is a vibrant, protein-packed salad that brings together the flavors of Mexican cuisine in a nutritious, satisfying dish. The black beans provide a hearty base, while the corn, tomatoes, and cilantro add brightness and freshness. The simple lime and olive oil dressing ties everything together with a tangy finish. This salad is perfect as a side dish for tacos or grilled meats, or as a light vegetarian meal. Its versatility, bold flavors, and health benefits make it a must-try for any Mexican food lover.

Note: More recipes are coming soon!