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Mexican Caesar Salad with Homemade Dressing

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5 from 1 review

  • Total Time: 10 mins
  • Yield: 4-6 1x


Units Scale

For the Salad

  • 1 head romaine lettuce, roughly chopped
  • 15 ounces canned black beans, drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup cotija cheese, crumbled

For the Dressing

  • 3/4 cup light mayonnaise
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 7 stems cilantro
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste
  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • Salt, pepper to taste
  • 1 teaspoon Mexican spice blend*

For the Tortilla Strips

  • 4 corn tortillas, thinly sliced
  • 2 tablespoons Mexican spice blend
  • Coarse salt


  1. Make the dressing: Add all ingredients to a food processor. Pulse until thoroughly combined. Refrigerate until ready to use.
  2. Make the tortilla strips: In a large skillet, heat 1/4 inch of vegetable or canola oil. Once hot, add tortilla strips in a single layer and fry until golden and crispy. Remove to a paper towel and sprinkle immediately with a pinch of salt and a pinch of mexican spice blend. Repeat until all strips are fried.
  3. Set aside to cool.
  4. Assemble salad: Toss together lettuce, beans, corn, cheese, and dressing together in a large bowl. Top with tortilla strips and serve with fresh lime wedges and cilantro.


For the Homemade Mexican Spice Blend, mix together in a small bowl:
2 teaspoons ancho chili powder
1 teaspoon paprika
½ teaspoon Mexican oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon salt

  • Cook Time: 10 mins