My husband introduced me to Mexican Salad many years ago before we were married. It was always a popular meal with his family, and now it is with ours as well. We've altered it a bit over the years, using black beans instead of kidney beans, sometimes enjoying it with tortilla chips instead of corn chips, and making our own Catalina dressing instead of using store bought dressing. It is nutrient-dense and full of flavour, and can easily be customized to your liking with numerous optional add-ins.
Mexican Salad is a perfect meal on its own, but is also great with a side of cheese quesadillas, Mexican rice, or refried beans.
Salad Ingredients (for 4 servings):
4 cups chopped romaine lettuce (or a mix of romaine, spinach, kale, collard greens, etc.)
1/2 can black beans (or kidney beans)
1 cup red onion, diced
1 cup bell peppers, diced (red, yellow, orange)
1 hot pepper (optional), diced (banana/serrano pepper)
1 tomato, diced
1 cup shredded cheese (mozzarella, cheddar, etc.)
Corn chips (or tortilla chips) to top salad
Optional add-ins: avocado, shredded chicken, extra lean ground beef
Catalina dressing ingredients:
1/4 cup ketchup (I like Good Food For Good Ketchup )
1/4 cup apple cider vinegar
1/2 tbsp Worcestershire sauce
1/2 cup mild-tasting olive oil
3 tbsp coconut sugar (or white/brown sugar)
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
Directions:
Mix all of the dressing ingredients together either in a blender or by hand until well blended, and set aside.
Wash and chop the lettuce and vegetables, and add to a large salad bowl. Drain and rinse the black beans, and add to the salad bowl.
Divide the salad among four bowls. Add cheese, corn chips, and any other desired toppings to each bowl.
Add the dressing to each bowl and enjoy!