Vegetarian Mexican Salad with Creamy Cumin Mayo Dressing
Description
This colorful Vegetarian Mexican Salad combines crisp lettuce, red beans, sweet corn, juicy cherry tomatoes, and black olives, all topped with grated cheese and crunchy nacho chips. A creamy cumin-spiced mayonnaise dressing brings everything together, adding a deliciously savory kick. Easy to assemble and bursting with textures and flavors, it is a wonderful addition to parties, picnics, potlucks, and family meals!
Ingredients
For the Salad:
- 2 ½ cups romaine lettuce shredded
- ¾ cup canned red beans rinsed and drained
- ½ cup canned corn drained
- 10 cherry tomatoes halved
- ½ cup black olives pitted and sliced
- ½ cup cheddar cheese freshly grated
- 100 g / 3.5 oz nacho chips lightly crushed
For the Dressing:
- ⅔ cup mayonnaise
- 2 tbsp white vinegar
- ¼ cup water
- ½ tsp black pepper or cumin powder, if preferred
- A pinch of salt
- A dash of chili powder
Instructions
- Combine the salad ingredients: In a large salad bowl, combine the lettuce, red beans, canned corn, cherry tomatoes, and black olives. Toss gently to distribute the ingredients evenly.
- Add the cheese: Sprinkle the grated cheese evenly over the salad.
- Arrange the nachos: Arrange the nacho chips around the edges of the bowl for a colorful presentation. Add them just before serving to keep them crispy.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, water, cumin powder, salt, and chili powder until smooth and creamy.
- Dress and serve: Drizzle the dressing over individual servings just before eating, or serve it on the side so everyone can add as much as they like.
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