Food Cooking Techniques 7 Ways to Make Mexican Salad By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 27, 2017 Photo: Rick Poon How's this for an awesome lunch: a heaping bowl of beans, avocado, corn, tomatoes or tomatillos, and tortilla chips all tossed together with a tangy vinaigrette. Don't go skipping off to the nearest salad spot just yet — making your own hearty Mexican salad is super easy. These delicious, flavor-packed variations feature some of the traditional elements of a Mexican salad, from avocado to corn and tomatillos, because salad is all about making a mix of your own. Avocado, Orange, and Jicama Salad © Antonis Achilleos Feta is a fun, briny addition to this salad's mix of Mexican ingredients: jicama, avocado, and cilantro. Get the Recipe Mexican Grilled-Corn Salad with Citrus Aïoli © Rick Poon This sweet, salty corn salad is the perfect picnic side. Bonus: You can make the aïoli the night before and fold it in right before serving. Get the Recipe Tomatillo-Quinoa Salad © James Baigrie Paula Disbrowe uses the Mexican husk tomato in this grain medley with depth and texture from queso añejo, a kick from serrano chile, and zest from lime juice. We love the colorful presentation, too. Get the Recipe Esquites-Style Poblano Pasta Salad Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley John Somerall turns the Mexican street food into a pasta salad, loaded with charred corn, zucchini, scallions, and poblano chile. A crema-mayo mixture flavored with lime and cilantro adds a bright finish, and Cotija and ancho chile powder seal the deal. Get the Recipe Summer Tomato Salad with Jicama and Avocado Aubrie Pick Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves. Get the Recipe Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons Greg DuPree Try these Tex-Mex tortillas with avocado, pepitas, and Pimentón de la Vera for a salad with Mexican components alongside Spanish and Lebanese influences. Get the Recipe Taco Salad © Helene Dujardin Another variation with filling chicken, this one incorporates homemade refried beans, tomato salsa, avocado, and taco shells. It's admittedly Tex-Mex, but delivers the Mexican salad flavor combination and crunch nonetheless. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit