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healthy mexican rainbow salad |

healthy mexican rainbow salad

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a healthy chopped mexican rainbow salad with a wide array of summer veggies, and some avocado and beans to balance everything out.


  • 2 hearts of romaine lettuce washed and thinly sliced (about 4 cups)
  • 2 ears of corn grilled (or cooked any way you prefer) and kernels removed from the cob
  • a large handful of cherry tomatoes, quartered
  • 1 cup of finely diced red cabbage
  • 3 tbs finely diced red onion
  • 1 cup cooked black beans
  • 1 avocado diced
  • 2 tbs chopped fresh cilantro
  • 1/2 cup cotija or feta cheese + more to garnish
  • salt and pepper to taste
  • dressing of choice – roasted red pepper vinagrette or dreamy green sauce


  1. fill a large serving bowl with your chopped romaine lettuce.
  2. top with all remaining ingredients except cheese and dressing. I love the look of “rainbow” rows of veggies – it makes such a beautiful and appealing presentation! this step can be done a few hours in advance of serving if salad is stored in the refrigerator.
  3. once you are ready to serve add cheese, dressing, and toss everything together until evenly coated. taste for salt and pepper.
  4. serve in individual bowls garnished with a little more cotija or feta cheese.
  5. you might wanna throw a bowl of organic tortilla chips on the table too just to elevate the whole mexican salad experience 😉 I would be lying if I said I didn’t do just that!
  • Prep Time: 25 mins