20 Spicy Mexican Salad Recipes Delicious

Spice up your mealtime with our vibrant collection of 20 Spicy Mexican Salad Recipes that are as delicious as they are colorful! Perfect for home cooks looking to add a little fiesta to their dinner routine, these recipes blend bold flavors and fresh ingredients for a quick, healthy, and utterly satisfying meal. Ready to turn up the heat? Let's dive into these zesty creations that promise to delight your taste buds!

Avocado and Black Bean Salad

This Avocado and Black Bean Salad is a vibrant, nutrient-packed dish that comes together in minutes, perfect for those busy weeknights or a refreshing side at your next barbecue.

Ingredients

• 2 ripe avocados, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the diced avocados, black beans, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, ground cumin, and black pepper.
3. Pour the dressing over the salad and toss gently to coat all the ingredients without mashing the avocados.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The creamy avocados and hearty black beans create a satisfying texture contrast, while the lime dressing adds a bright, zesty kick that elevates the whole dish.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Grilled Corn Salad with Lime Dressing

Nothing says summer like the smoky sweetness of grilled corn, especially when it’s tossed in a zesty lime dressing for a salad that’s as vibrant as it is delicious.

Ingredients

• 4 ears of corn, husks removed
• 1 tablespoon olive oil
• 1/4 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, diced

Instructions

1. Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for about 10 minutes, turning occasionally, until kernels are charred in spots. Let cool slightly, then cut the kernels off the cobs.
2. In a large bowl, combine the grilled corn, red onion, cilantro, and jalapeño.
3. In a small bowl, whisk together the lime juice, honey, salt, and black pepper. Pour the dressing over the corn mixture and toss to coat.
4. Gently fold in the diced avocado just before serving to keep it from getting mushy.

The contrast of the smoky corn with the bright lime dressing and creamy avocado makes this salad a standout at any barbecue. The jalapeño adds just the right amount of heat without overpowering the other flavors.

Tip: For an extra layer of flavor, try sprinkling some crumbled cotija cheese or feta on top before serving.

Spicy Mango and Jicama Salad

This Spicy Mango and Jicama Salad is a vibrant, crunchy, and refreshing dish that brings a perfect balance of sweet, spicy, and tangy flavors to your table.

Ingredients

• 1 large mango, peeled and julienned
• 1 medium jicama, peeled and julienned
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. In a large bowl, combine the julienned mango and jicama.
2. In a small bowl, whisk together the lime juice, fish sauce, honey, red pepper flakes, and salt until well blended.
3. Pour the dressing over the mango and jicama mixture, tossing gently to coat evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Before serving, sprinkle the chopped cilantro and roasted peanuts over the top for an extra crunch and burst of flavor.

The contrast between the juicy mango, crisp jicama, and crunchy peanuts makes this salad a textural delight that’s as fun to eat as it is flavorful.

Tip: For an extra kick, add a thinly sliced red chili to the dressing.

Mexican Quinoa Salad

This Mexican Quinoa Salad is a vibrant, protein-packed dish that brings a fiesta of flavors to your table in just 30 minutes!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked quinoa, black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and black pepper. Pour over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for up to 2 hours to enhance the flavors.

The creamy avocado and zesty lime dressing make this salad irresistibly fresh, while the quinoa and black beans add a satisfying heft that keeps you full for hours.

Tip: For an extra kick, add a diced jalapeño or a sprinkle of chili powder to the dressing.

Chicken Fajita Salad

Who says fajitas have to be wrapped in a tortilla? This Chicken Fajita Salad brings all the sizzle and spice of the classic dish to a fresh, vibrant salad that’s perfect for a quick weeknight dinner.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed salad greens
• 1 avocado, sliced
• 1/4 cup sour cream
• 2 tbsp lime juice

Instructions

1. In a large bowl, toss the chicken strips, bell peppers, and red onion with 1 tbsp olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and vegetable mixture and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
3. In a small bowl, whisk together the sour cream and lime juice to create a dressing.
4. Divide the salad greens among four plates. Top with the cooked chicken fajita mixture and sliced avocado. Drizzle with the sour cream dressing.

The contrast of the warm, spicy chicken and vegetables with the cool, creamy avocado and dressing makes every bite a delight. It’s a salad that eats like a meal!

Tip: For an extra kick, add a dash of hot sauce to the dressing or serve it on the side.

Taco Salad with Creamy Cilantro Dressing

This Taco Salad with Creamy Cilantro Dressing is a vibrant, crunchy, and utterly satisfying meal that comes together in no time, perfect for those busy weeknights when you crave something fresh yet hearty.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips, for serving

Instructions

1. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat, then stir in the taco seasoning and 1/4 cup water. Simmer for 3 minutes, then remove from heat.
2. In a large bowl, combine the romaine lettuce, cherry tomatoes, avocado, and shredded cheddar cheese.
3. In a small bowl, whisk together the sour cream, mayonnaise, cilantro, lime juice, garlic powder, salt, and black pepper until smooth.
4. Add the cooked ground beef to the salad bowl, drizzle with the creamy cilantro dressing, and toss gently to combine.
5. Serve immediately, topped with crushed tortilla chips for an extra crunch.

The magic of this salad lies in the creamy cilantro dressing, which adds a bright, herby kick that perfectly balances the savory taco meat and crisp vegetables.

Tip: For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise in the dressing.

Mexican Street Corn Salad

Bring the vibrant flavors of Mexican street food into your kitchen with this easy-to-make Mexican Street Corn Salad, a perfect side dish for your next barbecue or potluck.

Ingredients

• 4 cups fresh corn kernels (from about 4 ears of corn)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup finely chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until slightly charred, about 5-7 minutes. Remove from heat and let cool slightly.
2. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
3. Add the slightly cooled corn to the bowl with the dressing and toss to coat evenly.
4. Gently fold in the crumbled cotija cheese and chopped cilantro until well combined.
5. Serve immediately or chill in the refrigerator for up to 2 hours before serving for flavors to meld.

The smoky char on the corn paired with the creamy dressing and tangy cotija cheese creates a irresistible texture and flavor combo that’s sure to be a hit.

Tip: For an extra kick, add a diced jalapeño to the salad or serve with lime wedges on the side.

Pinto Bean and Corn Salad

This Pinto Bean and Corn Salad is a vibrant, no-cook dish that brings a burst of color and flavor to any table, perfect for those busy days when you want something quick yet satisfying.

Ingredients

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed from frozen)
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the pinto beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy pinto beans and a zesty lime dressing makes this salad a refreshing side or light main dish.

Tip: For an extra kick, add a diced jalapeño or a sprinkle of chili powder to the dressing.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, protein-packed dish that’s perfect for a light lunch or a summer dinner. It’s bursting with flavors and comes together in just minutes!

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine the cooled shrimp, diced avocados, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, salt, and black pepper. Pour over the salad and gently toss to combine.
4. Sprinkle with fresh cilantro before serving.

The creamy avocado pairs beautifully with the tangy lime dressing and succulent shrimp, making every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, add a handful of toasted pepitas or crushed tortilla chips right before serving.

Chipotle Lime Sweet Potato Salad

This Chipotle Lime Sweet Potato Salad is a vibrant, flavor-packed side that brings a smoky kick and zesty freshness to your table in no time.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp chipotle powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potatoes with 1 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Bake for 25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
4. Whisk together the remaining 1 tbsp olive oil, 2 tbsp lime juice, and 1 tbsp honey in a large bowl.
5. Add the roasted sweet potatoes, 1/4 cup cilantro, and 1/4 cup red onion to the bowl. Toss gently to combine.

The smoky chipotle and bright lime create a bold contrast that makes this salad unforgettable. Perfect for those who love a little heat with their sweet!

Tip: For an extra crunch, sprinkle with toasted pumpkin seeds before serving.

Mexican Chopped Salad with Honey Lime Dressing

This Mexican Chopped Salad with Honey Lime Dressing is a vibrant, crunchy, and refreshing dish that brings a fiesta of flavors to your table in no time.

Ingredients

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup corn kernels (fresh or frozen and thawed)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp chili powder

Instructions

1. In a large bowl, combine the romaine lettuce, cherry tomatoes, avocado, corn, black beans, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and chili powder until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately for the best texture and flavor.

The combination of sweet honey, tangy lime, and a hint of chili powder makes this dressing irresistibly good, while the fresh veggies add a satisfying crunch.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of cayenne pepper to the dressing.

Blackened Salmon Taco Salad

Spice up your salad game with this Blackened Salmon Taco Salad, a perfect blend of smoky flavors and fresh crunch that’s sure to impress.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup sour cream

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. In a small bowl, mix together 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly over the salmon fillet.
3. Place the salmon in the hot skillet and cook for 4 minutes on each side, or until the salmon is blackened and flakes easily with a fork.
4. Remove the salmon from the skillet and let it rest for a minute before flaking it into large pieces.
5. In a large bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cilantro. Top with the flaked salmon.
6. Drizzle with sour cream and serve with lime wedges on the side for squeezing over the salad.

The magic of this dish lies in the contrast between the crispy, spice-rubbed salmon and the cool, creamy avocado and sour cream. It’s a taco night twist that’s both light and satisfying.

Tip: For an extra kick, add a dash of hot sauce to the sour cream before drizzling.

Mexican Fruit Salad with Chili Powder

Brighten up your day with this vibrant Mexican Fruit Salad, a delightful mix of sweet, spicy, and tangy flavors that’s as colorful as it is delicious.

Ingredients

• 2 cups diced pineapple
• 2 cups diced mango
• 1 cup diced cucumber
• 1/2 cup fresh lime juice
• 1 tbsp chili powder
• 1/2 tsp salt
• 1 tbsp honey

Instructions

1. In a large bowl, combine the diced pineapple, mango, and cucumber.
2. In a small bowl, whisk together the fresh lime juice, 1 tbsp chili powder, 1/2 tsp salt, and 1 tbsp honey until well blended.
3. Pour the dressing over the fruit and gently toss to coat evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld together before serving.

The magic of this salad lies in the bold contrast between the sweetness of the fruit and the kick of chili powder, creating a refreshing side dish or snack that’s anything but ordinary.

Tip: For an extra burst of flavor, sprinkle a little extra chili powder on top just before serving.

Grilled Chicken and Avocado Salad

This Grilled Chicken and Avocado Salad is a refreshing, protein-packed meal that’s perfect for those warm summer evenings when you crave something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 large avocado, sliced
• 2 cups mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinaigrette

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil and season with salt, black pepper, and garlic powder.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. Let the chicken rest for 5 minutes, then slice it into strips.
5. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
6. Add the grilled chicken and avocado slices on top.
7. Drizzle with balsamic vinaigrette and gently toss to combine.

The creamy avocado pairs beautifully with the smoky grilled chicken, creating a salad that’s both hearty and refreshing.

Tip: For an extra burst of flavor, try marinating the chicken in the balsamic vinaigrette for 30 minutes before grilling.

Mexican Rice Salad

This Mexican Rice Salad is a vibrant, flavor-packed dish that brings a fiesta to your table with minimal effort—perfect for busy weeknights or potlucks.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder

Instructions

1. In a medium saucepan, combine the rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
2. In a large bowl, mix the cooled rice with black beans, corn, red bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice, cumin, and chili powder. Pour over the rice mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

The lime and cumin dressing gives this salad a bright, zesty kick that perfectly complements the hearty beans and sweet corn.

Tip: For an extra burst of freshness, add diced avocado just before serving.

Spicy Cucumber and Tomato Salad

This Spicy Cucumber and Tomato Salad is a refreshing side dish with a kick, perfect for those who love a little heat with their crisp, fresh veggies.

Ingredients

• 2 medium cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large bowl, combine the cucumbers, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, black pepper, and red pepper flakes until well blended.
3. Pour the dressing over the cucumber and tomato mixture, tossing gently to coat all the vegetables evenly.
4. Sprinkle the chopped cilantro over the salad and toss once more before serving.

The combination of cool cucumbers and juicy tomatoes with the spicy dressing creates a vibrant dish that’s as visually appealing as it is tasty.

Tip: For an extra crunch, let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Mexican Layered Salad

Dive into the vibrant flavors of this Mexican Layered Salad, a colorful and crunchy dish that’s as fun to assemble as it is to eat!

Ingredients

• 1 head romaine lettuce, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen and thawed)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 cup salsa
• 1/2 cup sour cream
• 1 tbsp taco seasoning
• 1 lime, juiced
• Tortilla chips, for serving

Instructions

1. In a large clear bowl, layer the romaine lettuce as the base.
2. Top with black beans, followed by corn, red bell pepper, and avocado.
3. Sprinkle shredded cheddar cheese and chopped cilantro over the top.
4. In a small bowl, mix together salsa, sour cream, taco seasoning, and lime juice until well combined.
5. Drizzle the dressing over the salad just before serving.
6. Serve with tortilla chips on the side for an extra crunch.

This salad’s beauty lies in its layers, revealing a rainbow of textures and flavors with every scoop—perfect for potlucks or a festive family dinner.

Tip: For a make-ahead option, prepare the salad and dressing separately, then combine right before serving to keep everything crisp.

Beef Taco Salad

This Beef Taco Salad is a vibrant, crunchy, and satisfying dish that brings all the flavors of a taco into a fresh, easy-to-assemble salad.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced black olives
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 cup tortilla chips, crushed

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
2. Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens.
3. In a large bowl, combine chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, and sliced black olives.
4. Top the salad with the cooked beef mixture, dollops of sour cream, and salsa.
5. Sprinkle crushed tortilla chips over the top for an added crunch.

The combination of warm, seasoned beef with cool, crisp lettuce and the crunch of tortilla chips makes this salad a textural delight that’s perfect for a quick weeknight dinner or a casual gathering.

Tip: For an extra kick, add a diced jalapeño to the beef while it’s cooking.

Mexican Coleslaw

Spice up your side dish game with this vibrant Mexican Coleslaw, a crunchy, creamy, and slightly spicy twist on the classic that’s perfect for taco night or backyard barbecues.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1/2 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the green cabbage, purple cabbage, carrot, and cilantro.
2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, cumin, chili powder, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The addition of cumin and chili powder gives this coleslaw a warm, smoky depth that pairs beautifully with grilled meats or fish.

Tip: For an extra kick, add a finely diced jalapeño to the mix!

Avocado, Tomato, and Corn Salad

This Avocado, Tomato, and Corn Salad is a vibrant, no-cook dish that brings a burst of summer flavors to your table in just minutes.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup sweet corn kernels (fresh or thawed if frozen)
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the diced avocados, halved cherry tomatoes, sweet corn kernels, and finely diced red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat, being careful not to mash the avocados.
4. Sprinkle the chopped cilantro over the top and give it one final gentle toss.

The creamy avocados and juicy tomatoes pair perfectly with the crisp corn and zesty lime dressing, making this salad a refreshing side or light meal on its own.

Tip: For an extra kick, add a pinch of chili powder or a diced jalapeño to the dressing.

Conclusion

We hope these 20 Spicy Mexican Salad Recipes inspire your next meal with vibrant flavors and easy prep! Whether you’re craving something light or hearty, there’s a dish here for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!