Description
Experience a burst of flavors with this vibrant Mexican Salad, featuring fresh vegetables, hearty beans, and a smoky roasted tomato vinaigrette. Perfect for any occasion, this salad is a delightful mix of textures and tastes that will elevate your meals. Whether served at a summer barbecue or as a quick weeknight dinner, it’s both nutritious and satisfying.
Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 1 cup ripe tomatoes (about 2 medium), halved
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 can (15 oz) black beans, rinsed and drained
- Juice of 2 limes
- 1/4 cup high-quality olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place halved tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes until tender.
- In a blender, combine roasted tomatoes, lime juice, olive oil, cilantro, salt, and pepper; blend until smooth.
- In a large bowl, mix lettuce, bell peppers, red onion, black beans, and avocado.
- Pour the vinaigrette over the salad; toss gently to coat.
- Serve immediately or refrigerate for up to an hour before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg