Mexican Fiesta Salad with Creamy Fajita Dressing

A great summer salad with Mexican flavors that is filling and can beat any restaurant style salad. Its tangy, creamy and with a kick of spice.

Salad Ingredients
Romaine Lettuce- 1 head, cleaned + washed + chopped coarsely. You may use iceberg lettuce instead.
Tomato – 1 medium, chopped fine
Onion – 2 tbsp, chopped fine
Corn kernels – 1 cup, thawed and microwaved for 1 minute
Black beans, canned or cooked soft – ½ to 1 cup, as per your like. Use Red kidney beans or pinto beans to substitute Black beans.
Cilantro/ Coriander leaves – 3 tbsp, finely chopped
Green onion / Scallion – 1 stalk, cut thin
Garnish
Salsa – 2 to 3 tbsp, as per taste
Cojito cheese, crumbled – 1 to 2 tbsp, optional. Use feta or paneer crumble to replace.
Shredded Cheese – 1 to 2 tbsp
Jalapeño, pickled – few slices
Lime wedges – few
Creamy Fajita Dressing Ingredients
Ranch – ¼ cup. Use yogurt or sour cream in case you want to skip ranch.
Tajin or hot sauce – 1 tbsp
Taco or fajita seasoning – 1 tsp
Lime juice of 1 medium lime
Pickled Jalapeño juice/brine – 2 tbsp
Cilantro / coriander leaves – 2 tbsp, chopped

View the full recipe at simplyvegetarian777 →