Here is an insanely easy Mexican Salad that can be eaten as a meal. There is so much protein and filling veggies it’s the perfect light summer meal.
Summer Mexican Salad with Cilantro Yogurt Dressing/h2>
I made this Mexican Salad recipe twice last weekend on request of my husband. I would have made it again but I ran out of ingredients! I am not the best at improvising and putting ingredients together myself to come up with something yummy so I am really proud of this one, especially since my meat-eating husband wanted it for dinner two nights in a row.
For a meat option, try this Healthy Mexican Chicken Salad Recipe
- 1 can black beans
- 4oz feta cheese
- 1 cup frozen corn
- 1 head of fresh broccoli, chopped
- 1 cucumber, chopped
- 1 cup grape tomatoes
- 1 red pepper, chopped
- 6 oz plain yogurt*
- 1/3 cup fresh cilantro, chopped, stems removed
- 1 garlic clove
- 1/2 tsp salt
- Mix all ingredients up to yogurt. Separately, mix yogurt, cilantro, garlic and salt, then blend with salad. If possible, chill for 3-4 hours before serving.
1 can black beans
4oz feta cheese
1 cup frozen corn
1 head of fresh broccoli, chopped
1 cucumber, chopped
1 cup grape tomatoes
1 red pepper, chopped
6 oz plain yogurt*
1/3 cup fresh cilantro, chopped, stems removed
1 garlic clove
1/2 tsp salt
Mix all ingredients up to yogurt. Separately, mix yogurt, cilantro, garlic and salt, then blend with salad. If possible, chill for 3-4 hours before serving.
*I use my own natural homemade yogurt recipe.