Mexican Mozzarella Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Mexican Mozzarella Salad is one of my favorite quick weeknight dinners, and honestly, it comes together in just 15 minutes with zero cooking required. I love throwing it together because it's so simple and budget friendly, using pantry staples like canned black beans and tortilla chips. The black beans are packed with fiber and protein, making this salad actually filling and nutritious. Just toss everything together with that lime vinaigrette, top it with crispy chips for crunch, and you've got a vibrant, satisfying meal that tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 400canned black beans
- 200 gratedmexican mozzarella cheese
- 150chopped red onion
- 20chopped fresh cilantro
- 60 tablespoonlime juice
- 30 tablespoonvegetable oil
- 1salt
- ½black pepper
- 200corn tortilla chips
- 400diced tomatoes
- 50jalapeño pepper
- 2fresh lime wedges
Detail level
Instructions
- 1
In a large bowl, whisk together lime juice and vegetable oil. Add salt and black pepper to taste.
Tip: Adjust seasoning as needed.
- 2
Add the chopped red onion, cilantro, and jalapeño pepper to the bowl. Stir to combine.
Tip: Be gentle to avoid bruising the onion.
- 3
Add the canned black beans, mozzarella cheese, and diced tomatoes to the bowl. Stir until well combined.
Tip: Use a spoon to break up any clumps of beans or cheese.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is optional, but it will help the flavors to meld together.
- 5
Just before serving, stir in the corn tortilla chips.
Tip: Crunchy tortilla chips add a nice texture to the salad.
- 6
Serve the salad chilled, with lime wedges on the side.
Tip: Squeeze a bit of lime juice over the salad for extra flavor.
- 7
Garnish with additional cilantro if desired.
Tip: This adds a pop of color to the dish.
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