Description
Mexican-inspired Fiesta Salad dances with zesty flavors and colorful ingredients, bringing southwest charm to your table. Fresh vegetables, tangy dressing, and crisp textures combine for a refreshing meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 3 slices bacon, cooked and chopped (optional)
- ⅓ cup feta cheese, crumbled
Vegetables and Fruits:
- 2 ears sweet corn, husks and silks removed
- 10 ounces (280 grams) cherry tomatoes, halved
- 1 avocado, diced
- 1 clove garlic, minced
Dressing and Herbs:
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon Dijon mustard
- ¼ cup fresh cilantro, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- 1 tablespoon olive oil
Instructions
- Vigorously shake the dressing ingredients in a sealed mason jar until thoroughly emulsified and smooth.
- Submerge corn in rapidly boiling water for precisely 5 minutes, then immediately transfer to a colander. Allow kernels to cool completely before carefully slicing them off the cob using a sharp chef’s knife.
- In a spacious mixing bowl, gently fold together the fresh corn kernels, vibrant cherry tomatoes sliced in half, creamy diced avocado, crispy crumbled bacon, tangy feta cheese crumbles, and half of the aromatic cilantro leaves.
- Artfully portion the colorful salad into individual serving dishes, generously drizzle with the zesty cilantro-lime dressing, and garnish with the remaining fresh cilantro for a burst of herbal brightness.
Notes
- Customize corn cooking by grilling or roasting for deeper, smokier flavor that adds complexity to the salad.
- Remove bacon for vegetarian version, replacing with crispy roasted chickpeas or toasted pumpkin seeds for protein and crunch.
- Make dressing ahead and store in refrigerator for up to 5 days, allowing flavors to meld and intensify for more robust taste profile.
- Use fresh corn during summer months for sweetest, most vibrant results, or substitute frozen corn during off-season for consistent texture and taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 223 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg