With two children under three I am constantly cooking dinner in under 30 minutes, and with a child screaming at me. It sometimes has to be a quick, simple dinner. Of course there are special dinners- I love cooking those! The children are sleeping or being entertained by husband, and I can cook in peace. That is a treat. But on those ordinary days fresh mexican salad is an easy, yummy meal that my husband and I love!

Fresh Mexican Salad

For the dressing:                                                                                                                   1/2 cup salsa                                                                                                                               2 teaspoons red wine vinegar                                                                                             3/4 teaspoon sugar                                                                                                           Juice of 1/2 a lime divided                                                                                                       2 tablespoons olive oil                                                                                                         1/4 teaspoon salt                                                                                                                   1/4 teaspoon pepper

For the salad:                                                                                                                          3 cups lettuce- a combination of romaine and iceberg                                                 1/4 of a red onion chopped                                                                                                     1/2 cup corn frozen corn defrosted                                                                                   1/4 cup chopped fresh pineapple                                                                                       1/4 cup canned black beans drained                                                                                     1  avacado chopped                                                                                                           Juice of 1/2 a lime                                                                                                       optional 1 tablespoon fresh cilantro                                                                                 1/3 cup shredded cheddar cheese                                                                                     1/2 cup tortilla chips crunched

– Combine all of the salad ingredients with the dressing. Toss and serve.

It doesn’t get much easier than that! Here are some add in ideas: BBQ or saute chicken that is sprinkled with paprika, garlic powder, salt and pepper. Right after cooked top with some lime juice. Or you could add a different cheese- colby jack or cotija would be yummy. Also I love to grill the corn instead of using frozen corn. It takes longer but is so good. Put olive oil, salt and pepper on a husked corn ear. Grill till brown. Cut the corn from the cob and viola. It gives the corn a sweetness that is so good. You could also grill the pineapple.

This meal is so easy- it is great for weekday lunches, those essential quick meals or part of a delicious Cinco de Mayo feast. Hope you enjoy!