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Tex-Mex Salad with Creamy Oregano Dressing

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Calories: 512
Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate

Sweet corn may be the star of this delicious, bright, colorful chopped Tex-Mex salad, but the jalapeño-tinged oregano dressing packs some serious star power, too.

Corn + Radishes + Avocado + Cheese = Totally Counts as a Salad

There’s a place in our hearts for every kind of salad. From refreshing and delicate, to hearty dinner salads, to fancy composed salads, we love ‘em all. This chopped Tex-Mex salad—which is heavily inspired by our beloved ensalada de la casa at Superica—probably falls into the category of hearty chopped salad. Loaded with goodies that you might find in a taco—creamy avocado, spicy, crisp radishes, Jack cheese—it’s one of the healthiest ways to enjoy Tex-Mex flavors that we know of. Fresh sweet corn, boiled and cut off the cob right before being added to the salad, is what really makes this salad recipe stand out. But, if you’re in a pinch or happen to have canned corn on-hand, it’s OK to sub it in for fresh corn.

romaine, corn, cheese, radishes, pickled onion, avocado, tortilla strips, cucumber, oil, jalapeño,  and spices in bowls

Everything You’ll Need To Make this Tex-Mex Salad

When else in your life do you get to buy a bag of chips and say that it’s for a salad you’re making? And, for that matter, what’s not to love about a list of salad ingredients that includes CHIPS? This salad rocks for so many reasons. Plus, it does have tons of lettuce in it so it truly is pretty darn healthy. It’s also a great one for bringing to parties! This salad stands up really well to hearty fare—think burgers or barbecue, roast chicken or even a slab of steak! Here’s everything you’ll need to make it:

  • Sweet corn

  • Romaine lettuce

  • Avocado

  • Cucumber

  • Pickled onions

  • Radishes.

  • Monterey Jack cheese

  • Crispy tortilla strips or crushed tortilla chips

mayonnaise, garlic, parmesan cheese, jalapeño oregano in a food processor for creamy oregano dressing
Creamy oregano salad dressing in a blender made with olive oil, mayonnaise, jalapeño, lemon juice spices and parmesan

The Best Tex-Mex Salad Dressing Recipe On The Planet

Creamy and herby with a nice little kick of heat, this dressing quite simply rules. It kills on this Tex-Mex salad, but you can honestly use it on just about any salad. It’s fresh and kind of zingy and so full of flavor that it’d be good on even just plain old iceberg lettuce. Fresh oregano is easy to find at the market, but it’s also insanely easy to grow in your garden or even as an indoor plant. It’s pretty—it flowers!—bee-friendly, and fragrant. Give it a go and you’ll probably be surprised by your own green thumb. Anyway, once you’ve got your oregano, here’s everything else you’ll need to make this delightful dressing:

  • Extra-virgin olive oil

  • Mayonnaise

  • Jalapeño

  • Fresh garlic

  • Garlic powder

  • Onion powder

  • Lemon juice

  • Parmesan cheese

corn, Romaine, Avocado, Cucumber, Pickled onions, Radishes,Monterey Jack cheese, tortilla strips  in a bowl for tex-mex salad
Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate

How To Make A Truly Awesome Tex-Mex Chopped Salad

You can make the pickled onions and the creamy dressing ahead of time, so this is a really great salad for when you know that you’ll be short on time the day you want to serve it. You can even boil the corn and cut it off the cob a day or two ahead of time.

  1. Make these quick pickled onions! You’ll want to start at least an hour before you want to serve the salad, but if you can do it a day or two ahead of time that’s even better. You can even do it up to three weeks ahead of time.

  2. Whip up the oregano dressing! You could do this up to 3 days ahead of time.

  3. Boil the corn cobs and (when they’re cool) cut the corn off the cob. Resist the urge to eat all the corn right away (we know, it’s hard). You could do this up to 5 days ahead of time.

  4. Slice and dice! Chop everything—radishes, avocado, cukes, romaine. This step is a day-of step, but it’s pretty quick!

  5. Toss everything together and voila! Salad is served.

homemade creamy oregano dressing in a jar with a spoon for tex-mex salad
Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate

Tools You’ll Need

More Hearty Salad Recipes To Try

Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate

Salad For Dinner Can Be A Beautiful Thing

Yeah, this salad is totally filling enough to make a light dinner or definitely a hearty lunch. If you want to round it out with a little extra protein, add some chicken or black beans. We hope you’re as into it as we are—particularly this super yummy oregano dressing!—and if you are, snap a photo and share it so we can see your handiwork! Tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Tex-Mex Salad with Creamy Oregano Dressing

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Calories: 512

Ingredients

Tex-Mex Salad

  • 2 ears sweet corn, or about 1 cup canned corn
  • 2 hearts of romaine lettuce, chopped, about 8 cups
  • 1 large avocado, sliced or diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup pickled onions
  • 3 radishes, sliced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (3.5 oz) bag crispy tortilla strips or crushed tortilla chips

Creamy Oregano Dressing

  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 1/2 small jalapeño pepper, seeded, roughly chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp lemon juice
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 tsp sea salt
  • pepper to taste

Method

  1. Fill a medium pot with water and bring it to a boil. Add the corn cobs to the boiling water and cook for 8 minutes. Using tongs remove the corn from the water and allow it to cool.

  2. While the corn is cooling, make the dressing. In the base of a blender, add all of the ingredients for the creamy oregano dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.

  3. Use a sharp knife to cut the kernels off the corn cobs. You should end up with about 1 cup of kernels.

  4. In a large bowl mix together the romaine, corn kernels, avocado, cucumber, pickled onions, radishes, Monterey Jack cheese and crispy tortilla strips. Toss the salad with desired dressing amount. Serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 512
  • Protein 14 g
  • Carbohydrates 32 g
  • Total Fat 39 g
  • Dietary Fiber 7 g
  • Cholesterol 41 mg
  • sodium 657 mg
  • Total Sugars 5 g

Tex-Mex Salad with Creamy Oregano Dressing

Questions & Reviews

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  • Jenn

    This is going to go on repeat this spring and summer, loved it! The dressing is so easy and makes the salad! Thanks for this recipe!

    Thanks Jenn, glad you loved it!