Company was coming and Beef Barbacoa was on the menu and this vibrant Tex-Mex Fiesta Salad with Honey Lime Dressing was the perfect side dish.

A Tex-Mex Vegetable Salad is cool, refreshing, and helps balance spicy Mexican dishes deliciously!

Fiesta Salad in a white ceramic bowl next to a white and red striped tea towel

Tex-Mex Fiesta Salad

Once I settled on some spicy beef for our entree, the rest was easy. I doctored up some packaged rice with Monterey Jack cheese and a can of Rotel tomatoes, baked up some corn muffins and had two desserts in mind. I took the ingredients from my favorite Corn and Black Bean Salad and transformed them into a flavorful tossed green salad. This fiesta salad with a lime-based salad dressing with a generous amount of honey for sweetness and cilantro to provide that Tex-Mex continuity.

Overhead view of a Tex-Mex Fiesta Salad in a white salad bowl

Tex-Mex Vegetable Salad

With only a few bites taken, one of our guests mentioned she’d be emailing me for this fiesta salad recipe. Yup, that’s the validation I needed, especially when this wasn’t a tried and true concoction. The amounts listed in the recipe will serve a crowd. Just cut them in half if you’re feeding your family. Add or subtract your favorite ingredients depending on your taste buds. You can’t mess it up! P.S. There were raves over the Beef Barbacoa, too. Find the recipe by clicking the link at the top of this post.

Close view of Fiesta Salad garnished with a sprig of cilantro

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Fiesta Salad

Fiesta Salad

Prep Time 15 minutes
Total Time 15 minutes
Yield 12 servings

A colorful Tex-Mex salad tossed with a honey-lime vinaigrette.



  • 2 packages of Hearts of Romaine Lettuce (already chopped)
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 cup fresh corn kernels or frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 10 ounces grape tomatoes, halved
  • 1 bunch of green onions, sliced thinly (white end and a bit of the green onion)
  • 1/2 English cucumber, peeled and diced
  • 1-2 avocados, cut into chunks (cut right before serving)

Salad Dressing::

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons champagne vinegar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • A pinch of crushed red pepper flakes
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup extra virgin olive oil


  1. Place lettuce in a large mixing bowl. Top with all the other ingredients except for avocados.
  2. Make the salad dressing by whisking together lime juice, vinegar, honey, salt, a generous pinch of crushed red pepper flakes, and cilantro.
  3. Drizzle in the olive oil while whisking constantly.
  4. Add avocados and toss the salad with the dressing to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 233Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 94mgCarbohydrates: 24gFiber: 6gSugar: 8gProtein: 5g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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