How do you prepare a Mexican salad for large gatherings or events?

This salad is incredibly easy to scale up for larger gatherings: our recipe contains enough for four people, so simply multiply the volume of ingredients, sticking to the same proportions, according to how many people you want to serve. Serving in glass jars makes it easy to ensure you have enough for everyone too.

How do you best store leftovers from a Mexican salad?

The cooked mince in the salad has a short shelf-life, so if kept in an air-tight container and refrigerated it should be eaten within three days. If you know you’re going to have leftovers before serving, then keep the components in separate containers rather than adding them to the individual jars, as this will help stop the vegetables from getting soggy.

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Mexican salad

Mexican salad

Name: Mexican salad
Total time: 30 min
Yield: 4 portions
Ingredients: 10 g butter; 1 large yellow onion, finely chopped; 1 large garlic clove, crushed; 450 g minced beef; 1½ tbsp tomato purée; 1 tbsp ground cumin; 1½ tsp crushed chillies; 1 tsp ground coriander; 1 tsp sea salt; 1 can (approximately 420 g) red kidney beans; 400 ml sour cream; 250 g shredded iceberg lettuce; 2 thinly sliced avocados; 150 g corn; 2 red onions, finely sliced; 200 g halved cherry tomatoes; 50 g pickled jalapeños; 125 g strong salsa; 100 g Puck® Shredded texmex cheese mix; 150 g salted tortillas chips

30 min.

This Mexican salad is easy to make and tastes incredible. Serve in layers in a glass jar to create a spectacular effect, and feel free to adjust the proportions and content according to taste. The salad can be made in just half an hour too, so with little effort you’ll get a big reward!

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The magic of Mexican cuisine

This tasty salad features some of the staples of Mexican food: the spiced meat, use of beans and addition of avocado to cool things down are all classics in the country’s cuisine. More than any other ingredient though, it’s corn that is the real cornerstone. Present in virtually every Mexican recipe, corn is the basis of the all-important tortilla, as well as other well-known dishes like tamales, quesadillas, and the seasoned corn sold by street food vendors across the American nation.

Using different protein in your Mexican salad

We chose to use beef mince in this recipe, but there are plenty of alternatives that combine well with Mexican flavours. Spiced shrimp is a perfect candidate and adds some extra crunch, while grilled chicken is a leaner option. Vegetarian protein alternatives can also do the job – stick to the spice mix in the recipe and the outcome should be similar.

The three best dressings for your Mexican salad

Some alternative Mexican-inspired dressings to use on the dish include salsa verde (a tomatillo, lime and chili mix that packs a minor kick), a simple coriander, oil and lime vinaigrette, or a smoky combination of chipotle, oil and honey. All can be made with varying proportions according to taste, so get experimenting!

Try adding corn chips

Adding some homemade totopos (corn chips) is a great way to lift this salad even further and wow your guests. They couldn’t be any simpler to prepare: all you need is corn tortillas, Slice them into triangles then heat in hot oil in a pan. Once they go golden brown and crunchy, remove from the oil, dab off any excess liquid, and you’re good to go!