Mexi-Cheese Salad
A vibrant, cheesy Mexican-inspired salad with fresh vegetables, beans, and zesty lemon dressing, perfect for a light, flavorful meal or side dish enjoyed by all.
Ingredients
- 16 oz. can black beans, rinsed and drained ⓘ
- 1 cup cooked rice ⓘ
- 1 medium tomato, seeded and chopped ⓘ
- 1/2 cup chopped red bell pepper ⓘ
- 1/2 cup chopped fresh cilantro leaves ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 jalapeno pepper, stemmed and seed removed ⓘ
- 1/3 cup vegetable oil ⓘ
- 1/4 cup fresh lemon juice ⓘ
- 1 teaspoon ground cumin
- 2 cups shredded mild Cheddar cheese ⓘ
- 1 ripe avocado, peeled, seeded and diced ⓘ
Instructions
- In a large bowl, combine the black beans, cooked rice, chopped tomato, red bell pepper, cilantro, and sliced green onions.
- Chop the jalapeno pepper, removing stems and seeds, and add it to the bowl.
- In a small bowl, whisk together the vegetable oil, fresh lemon juice, and ground cumin to make the dressing.
- Pour the dressing over the salad ingredients and toss to combine.
- Add the shredded Cheddar cheese and diced avocado to the salad.
- Gently toss again to distribute the cheese and avocado evenly.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Tips & Substitutions
For a spicier kick, include more jalapeno or add diced serrano peppers. If you don’t have black beans, kidney beans work as a great substitute. Fresh lime juice can replace lemon juice for a different flavor profile. To save time, use pre-cooked rice or quinoa. This salad is also great as a filling for tacos or burritos, making it versatile for different meals.
Serving Suggestions
This salad is perfect as a light main dish or a hearty side. Serve it alongside grilled chicken or fish for a complete meal. It pairs beautifully with Zesty Vegetable Enchiladas for a Mexican-inspired feast. Garnish with additional cilantro or lime wedges for added freshness and flavor.
Storage & Reheating
Store any leftover Mexi-Cheese Salad in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the avocado, consider adding it fresh just before serving. If reheating, do so gently in the microwave, but it's best served cold or at room temperature for optimal flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Cheese Salad contains roughly 1283 calories, with 42g protein, 106g carbohydrates, and 84g fat. It is an excellent source of vitamin C (235% of the Daily Value), iron (189% of the Daily Value), and vitamin A (139% of the Daily Value). Note that it is relatively high in sodium, at 1015mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the avocado separate until ready to serve to prevent browning. The flavors will meld beautifully if refrigerated for about 30 minutes before serving.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the fridge, making it ideal for meal prep. Just keep the dressing separate and add it just before eating to maintain the crunchiness of the veggies.
What can I substitute for the Cheddar cheese?
If you're looking for a dairy-free option, consider using a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy. Alternatively, pepper jack cheese adds a spicy kick to the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).