Make the salad without the dressing and avocado and portion it into containers. Either leave out the avocado or dice it the day before and squeeze lots of lemon juice over it to prevent browning then add to your salad container. Keep the dressing in a separate container to stir through your dressing just before eating.

Fiesta Salad - Salads with Anastasia

It is time to party with our Fiesta Salad this fresh, delicious, and super healthy salad works as a light lunch, as a side dish or as a starter. Perfect for BBQs OR Mexican Feasts!

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FIESTA SALAD IN A SALAD BOWL WITH PARSLEY ON THE SIDE

While Fiesta Salads were very much the thing in the 80s and 90s it is such an easy, fun and colourful salad to make that I though it was time to revive this old favourite.

In our version we have combined lettuce, tomatoes, corn, mixed beans, avocados, and parsley then tossed everything in an oh so easy red wine vinaigrette with a bit of taco seasoning for some spice.

In This Post:

Ingredients & Substitutions

Base & Crunch - we have used some curly lettuce that we had growing in the garden, but you can also use romaine/cos lettuce, or iceberg lettuce. Or if your prefer sturdy greens try some kale, silverbeet or rainbow chard.
Added veg - we have used sweet mini Roma tomatoes, creamy avocado and sweet corn. Feel free to use some diced, carrots, celery or peppers instead.
Protein - we have used a four bean mix for some colour and protein, but you can use any beans that you like. Chickpeas/garbanzo beans, black beans or red kidney beans are also great. Some crumbled feta is also great in this salad.
Flavour - we have used fresh parsley because there was just so much of it in the garden but if you may substitute it with some citrusy coriander/cilantro, or some aromatic mint instead.
Dressing - we kept things simple by just using a simple red wine vinegar vinaigrette with some taco seasoning, but I also love this salad with our lime-cilantro vinaigrette.

How to Make It

Step 1 - Prepare Your Lettuce

We have used a curly leaf lettuce that we grew in our garden which required more rinsing.

Remove the core from your lettuce.

Then wash it thoroughly in a colander under cold running water, make sure that you wash it carefully so that you don’t damage the delicate leaves.

Dry it thoroughly with a clean kitchen towerl or spin it dry in a salad spinner.

Then using a sharp knife, shred it into medium sized ribbons.

Hands shredding curly lettuce with a knife.

Step 2 - Prepare Your Remaining Ingredients

You can either prepare fresh corn by boiling or grilling and then cutting off the kernels or keep it super simple by using a can of corn and rinsing the corn kernels in a colander under cold water.

Rinse the beans in a colander under cold water.

Washing beans in a colander under running water.

Wash your tomatoes, pat dry and slice in half.

Wash, peel and remove the pit from your avocado then dice. For step-by-step instructions visit our avocado prep post.

Remove the papery skin from your onion, trim and then dice.

Pick the parsley leaves from the stems, wash, pat dry and roughly chop then.

Step 3 - Assemble Your Fiesta Salad

Place everything in a large mixing bowl, season with some sea salt and cracked black pepper.

Pour over the olive oil, red wine vinegar, sprinkle with the taco or cajun seasoning then toss everything until well combined.

Taste and adjust seasonings according to your liking arrange in a salad bowl and keep chilled until ready to serve.

Regional Variations

Oaxacan Elegance:
- Incorporate black beans, queso fresco, and a smoky chipotle dressing for a taste of the bold and complex flavours of Oaxaca. For the dressing mix together a ¼ cup each of sour cream, mayo and lime juice add 1-2 teaspoons of adobo sauce sub with sriracha, 2 tablespoons chopped coriander/cilantro and 1 minced garlic clove.
Yucatecan Citrus Twist:
- Introduce elements like jicama, orange segments, and a citrus infused dressing to capture the bright and citrusy notes of the Yucatan region.
Puebla's Chili Infusion:
- Spice things up with poblano peppers, roasted corn, and an ancho chili dressing for a nod to the bold and fiery cuisine of Puebla.
Veracruz Seafood Extravaganza:
- Elevate your Fiesta Salad with grilled shrimp, avocado, and a coriander/cilantro-lime vinaigrette inspired by the coastal flavors of Veracruz.

Serving Suggestions 🍽

This is salad is ideal to serve with any grilled meats, poultry or seafood at a barbecue and makes the perfect side to any Mexican meal try it with...

You could also pair it with tortilla chips and salsa for a complete Mexican-inspired meal.

Add some cooked quinoa or grilled chicken strips to make it more filling and protein-packed.

Tips and Questions (FAQs)

Make Ahead Tips

Make the salad without the dressing and avocado and portion it into containers.
Either leave out the avocado or dice it the day before and squeeze lots of lemon juice over it to prevent browning then add to your salad container.
Keep the dressing in a separate container to stir through your dressing just before eating.

How to Meal Prep Fiesta Salad for Packed Lunches

Make the salad without the dressing and avocado and portion it into containers.
Either leave out the avocado or dice it the day before and squeeze lots of lemon juice over it to prevent browning then add to your salad container.
Keep the dressing in a separate container to stir through your dressing just before eating.

Make It In A Mason Jar

Our Fiesta Salad is also perfect for making up in a mason jar.
Prepare the ingredients and shake up the dressing.
Take out 6 well washed mason jars, add the dressing to the bottom, then the beans and corn, add the tomatoes, avocado and parsley. Lastly top with the well dried lettuce.
Store in your fridge and enjoy throughout the week.

How Long Does It Stay Fresh?

Fiesta salad is best enjoyed immediately after preparing. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Just be aware that some ingredients like avocado may brown slightly over time.