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Mexican Caesar Salad View Larger

Mexican Caesar Salad


For the salad-
  • 8 cups romaine salad, torn into bite size pieces
  • 12 grape tomatoes, cut in half
  • 1 15.5 ounce can black beans, drained and rinsed
  • 2 avocadoes, peeled and cut into chunks
  • Tortilla chips, crumbled for garnish
For the dressing-
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lime juice
  • ½ cup olive oil
  • 1/3 cup Parmesan cheese, freshly grated
  • ½ cup Stonewall Kitchen Fire Roasted Vegetable Salsa or Stonewall Kitchen Mild Salsa
  • Salt and pepper to taste


  1. Place romaine, tomatoes, and black beans (make sure they are dry) in a large salad bowl.
  2. Whisk together the garlic, mustard and lime juice in a small bowl. Whisk continuously while you slowly add the olive oil. Once combined whisk in the Parmesan cheese and Salsa. Add salt and pepper to taste.
  3. Just before serving add the avocado and tortilla chips to the salad and dress with salad dressing. Serve immediately.

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In Stock

Mild Tomato Salsa
Mild Tomato Salsa Item: 261624 $6.95


In Stock

Fire Roasted Salsa
Fire Roasted Salsa Item: 261625 $6.95