MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.

TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican Salad ingredients for now. I recommend waiting to add the creamy lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.

TO STORE: Place Mexican Salad in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator so they stay crunchy.

See blog post above for more tips on making this Mexican Salad for meal prep!


  • For the Salad:
  • 1/4 cup raw pepitas
  • 2 medium/large sweet potatoes - (about 2 pounds) peeled and chopped into 1-inch chunks (5 cups) or 3 1/3 cooked
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 large head romaine lettuce - chopped (6 cups)
  • 1 pint cherry tomatoes - halved
  • 1 can - (15 ounces) reduced sodium black beans, drained and rinsed
  • 1 small jalapeno - cut into thin rounds, seeds/membranes removed if desired (removing will yield a more mild salad; heads up—it's pretty spicy if you include it), 1/4 cup
  • 1 small bunch radishes - thinly sliced (about 1 cup)
  • 1/4 cup packed cilantro leaves
  • Crumbled feta cheese - goat cheese, or queso fresco (optional, for serving)
  • Tortilla strips or crushed chips - for serving
  • 2/3 cup nonfat plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 1 medium lime - 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
  • 1 clove minced garlic
  • ½ teaspoon kosher salt
  • 1/2 teaspoon ground cumin