• Mexican Salad Bowl - all the things your love about burritos but in a bowl!

Mexican Salad Bowl

Hungry Hubby and I just love Mexican food. It’s good that we don’t leave near a Wahaca restaurant for the sake of both our wallets and waistlines. Instead, we indulge in homemade quesadillas, enchiladas and burritos to feed our need for some Mexican magic. It’s such fresh tasting food when it’s done well, what with all that lime juice and chilli to awaken your taste buds.

If you moderate the amount of oil you cook with, choose leaner meats, and go easy on the queso and sour cream you use it’s a really nutritious cuisine. The thing is, when we eat Mexican at home, it drives me and Hungry Hubby mad to have dozens of dinky bowls to wash up which hold all those absolutely essential side dishes like guacamole, salsa, grated cheese, refried beans, sweetcorn, sour cream etc etc etc. Argh! Not a fast dinner to lay out nor clear up from.

These days, we simply make up a big Mexican Salad Bowl which encompasses all those favourite fixin’s. If you’re having it with fajitas especially, then there is no reason to lay it out separately as it’s all going in the tortilla immediately before it’s applied to face!

Mexican Salad-4

It’s a hearty salad which is substantial and tasty enough to eat without anything else plus it will keep for 24 hours in the fridge if you’re not me and don’t get greedy at the site of all that colourful, crisp deliciousness. A different way to enjoy this Mexican Salad Bowl is to serve it with a couple of fried eggs, extra sliced avocado and sriracha.

To me, this is food for breakfast, lunch or dinner but I concede not all will want a salad at breakfast time! Yes, the generous lashings of Sriracha (a Thai chilli sauce) are cross-cultural but for me, all that vicious, salty heat I simply can not get enough of is perfect on eggs and avocado alike. It’s addictive if you haven’t tried yet, so don’t say you weren’t warned!

Although the point of this salad is to get all your favourite things together in one bowl and quickly too, if you are serving this to people who don’t like all the components, simply build piles of each ingredient in a large shallow dish which also creates a beautiful rainbow of vegetables for the fussier eaters in your life to pick and mix. Wedges of lime will do for the dressing in such circumstance.

Mexican Salad Bowl

All the elements you love from fajitas made super fast in one big salad bowl. Great as an accompaniment or a meal in itself. A very handy recipe to have.

Servings: 2
: 321 kcal
Author: Just Jo
  • 1 can of black beans about 400g, washed and drained well
  • 1 small can of sweetcorn about 200g, washed and drained
  • 6-8 cherry tomatoes sliced in half
  • 1 ripe avocado diced
  • 2-3 spring onions finely sliced
  • 1 clove of garlic minced
  • Juice of a lime
  • 2-3 tbsp chopped fresh coriander
  • 3 tbsp grated cheese*
  • A quarter of an ice berg lettuce cut into large chunks
  • 1 small carrot grated
  • Sour cream to serve
  • Extra lime wedges
  1. Place the drained beans and corn in a large bowl then add all the ingredients down to the cheese. Toss well to distribute the dressing throughout the salad.
  2. Serve by topping with the grated cheese and tuck the lettuce and carrot around the sides of the chopped salad (or serve in a separate bowl). Serve the sour cream in a small bowl if liked.
  3. If serving fussier folk, simply use a large platter and pile the ingredients on, one by one, side by side so your guests can take what they like. Wedges of lime are always a good idea to season as you go.
Recipe Notes

* = Double Gloucester is my go to all purpose cheese but use whatever you like most - chunks of feta or griddled halloumi would be great.

Nutrition Facts
Mexican Salad Bowl
Amount Per Serving
Calories 321 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 168mg 7%
Potassium 838mg 24%
Total Carbohydrates 23g 8%
Dietary Fiber 10g 40%
Sugars 5g
Protein 10g 20%
Vitamin A 16.5%
Vitamin C 34.6%
Calcium 22.7%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

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By | 2018-02-15T11:38:28+00:00 January 27th, 2016|Categories: Fast Food, Gluten Free, Midweek Meals, Side Dishes, Vegetarian|Tags: , , , , , , |8 Comments


  1. Sarah 30/01/2016 at 12:36 - Reply

    You just can’t go wrong with any food that’s served in a bowl. Seriously. It’s always amazing! This salad looks to die for…can’t wait to try it!! :)

    • Just Jo 30/01/2016 at 12:37 - Reply

      Oh I so know what you mean Sarah – bowl food is soul food! Glad you like it :D

  2. Amanda 30/01/2016 at 12:43 - Reply

    I love the idea of a Mexican Salad Bowl. Looks so bright, fresh, and delicious!

  3. I could eat Mexican food every. single. day. This is right up my alley and looks amazing. I’m mentally running through a checklist right now to see if I have all the ingredients to throw one of these together for lunch! So good!

    • Just Jo 30/01/2016 at 13:02 - Reply

      Ha we are kindred Mexican food spirits Bridget! It’s so good to eat a great big bowl of colour and fresh tasting vegetables! Plus cheese and chilli make life itself better ;)

  4. Claudia | Gourmet Project 30/01/2016 at 14:07 - Reply

    Yes, mexican food is so goooood. And this is what I call a salad :-)

  5. David @ Cooking Chat 30/01/2016 at 14:17 - Reply

    this looks great! pinning to my recipes to try board.

    • Just Jo 30/01/2016 at 14:25 - Reply

      Thanks David – I hope you enjoy it!

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