Savor This Mexican Savory Salad Paired with Tortilla Chips

I have really forgotten how my experience of an attempt to make this salad. I know from all of the things I made before that has many versions, don't you just love when forgetfulness appears to materialize right before you are in a tight spot in brainstorming meal prep for dinner.

Or just looking to satisfy the cravings of this refreshing flavorful healthy meal in itself.

I made this just once before. I thought I copied the recipe in my bookmark's folder in my computer but sad to say, I did not. Not an excuse I couldn't find the notebook I wrote for the previous version of this salad that I made. Which as far as I can remember uses zucchini and crispy tostada instead of cucumber and tortilla chips.

But now that I know I tried both of the versions that I can only speak for there are plenty of others on the internet though, I am amazed this recent one I made is better and more refreshing because of the cucumber cooling taste of its water content. It is just right for this summer weather.

Now I made this salad I took these photos on 2-3 weeks ago perhaps. Now I am definitely craving more of this that I remember it was part of the list of recipes I want to share with you.

Make sure to hang tight because I will share the recipe link on this salad's tangy ranch dressing.

Savor This Mexican Savory Salad Paired with Tortilla Chips

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Mexican Savory Salad Paired with Tortilla Chips

Yield: Serves 5 — but this card is scaled for 1 medium bowl + 1 cup chips🌮

Prep Time: 10–15 minutes

Serving Size: 1 medium salad bowl (about 1 ½ cups) + 1 cup tortilla chips

🥗 Ingredients (For full batch – 5 servings):

• 2 cucumbers, peeled & diced

• 1 bunch romaine lettuce, chopped bite-sized

• 1 can (15 oz) black beans, drained & rinsed

• 1 can (15 oz) corn, drained

• ½ red bell pepper, diced

• 1 cup grape tomatoes, halved

• ½ medium white onion, chopped

• ½ medium purple onion, chopped

• 1 cup shredded mozzarella cheese

💡 Optional Swaps:

• Not into black beans? Try pinto beans or chickpeas for a milder taste.

• Add avocado slices or lime juice for a zesty twist!

• Spice it up with jalapeño or a dash of cumin or chili powder.

🥄 To Serve (Per Bowl):

• Scoop about 1½ cups of salad into a bowl

• Add a pinch more cheese if you’d like

• Serve with 1 cup tortilla chips on the side or crushed on top

❤️ Tip from Sprinkle of Lovely:

This salad is colorful, crunchy, and satisfying—perfect for sharing, but even better solo with your favorite cozy drink nearby. You can store leftovers in the fridge for up to 2 days without dressing added.

Please feel free to share this salad recipe. I will next write the delicious and easy tangy ranch dressing with few pantry staples. And fresh produce like lemon whipped up to toss this salad all together. I know you are waiting for this. Here's the LINK.