Easy Crema Salad Recipe
This crema salad pairs crisp veggies, corn, and avocado with a creamy garlic-lime dressing. Fresh, easy, and ready in minutes, plus pro tips and variations.
Equipment
- Large salad bowl
- Small bowl
- Sharp knife
- Cutting board
- Whisk
- Colander or strainer
Ingredients
For the crema dressing:
- ½ cup Mexican crema table cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 garlic clove minced
- 2 tbsp fresh cilantro finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 to 2 tbsp milk or water to thin, as needed
For the salad:
- 4 cups romaine or iceberg lettuce chopped
- 1 cup sweet corn grilled, canned, or thawed
- 1 cup black beans rinsed and drained
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ½ red onion thinly sliced
- 1 red bell pepper diced
- ½ cup queso fresco or cotija crumbled
For garnish (optional):
- Extra cilantro leaves
- Lime wedges
- Pinch of chili powder or Tajín
- Tortilla strips
Instructions
- Make the crema dressing. In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, minced garlic, cilantro, salt, and black pepper. Add milk or water 1 tablespoon at a time until you reach a smooth, pourable consistency. Cover and chill while you prepare the salad.
- Prep the salad ingredients. Chop the lettuce, halve the cherry tomatoes, dice the bell pepper and avocado, and thinly slice the red onion. Rinse and drain the black beans well. Drain the corn thoroughly, patting it dry if needed to avoid a watery salad.
- Assemble the salad. In a large salad bowl, layer the lettuce, corn, black beans, tomatoes, bell pepper, and red onion. Add the diced avocado and crumbled queso fresco on top.
- Dress and chill. Drizzle the crema dressing over the salad just before serving. Toss gently to coat, or serve the dressing on the side. Chill for 10 to 15 minutes for the best flavor.
- Serve. Garnish with extra cilantro, lime wedges, a sprinkle of Tajín, and tortilla strips. Serve cold.
Notes
- Use real Mexican crema, looking for table cream rather than crema agria, for the authentic light, non-sour flavor. Sour cream works as a substitute but is tangier, so thin it with a little milk.
- Dress the salad right before serving to keep the greens crisp, since dressing too early makes them soggy.
- Drain the corn and black beans thoroughly and pat them dry, as excess moisture waters down the creamy dressing.
- Add the avocado last and toss gently so it does not turn to mush.
- Thin the dressing gradually, since it should be pourable but still cling to the vegetables.