Huevos Rancheros Salad

The classic Mexican breakfast is transformed into a hearty and satisfying dinner salad dressed with a sweet and tangy lime vinaigrette with a kick.

Prep Time:
15 min
Cook Time:
20 min


Nutrition Facts


  • 1 tsp (5 mL) finely grated lime zest
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tbsp (15 mL) honey
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2.5 mL) ground cumin
  • 1 small clove garlic, minced
  • 1/4 tsp (1.25 mL) each salt and pepper
  • 1/3 cup (75 mL) canola oil


  • 4 eggs
  • 1 tbsp (15 mL) canola oil
  • 1 tsp (5 mL) chili powder
  • 8 corn tortillas
  • 6 cups (1.5 L) mixed greens
  • 19 oz (540 g) (1 can) black beans, drained and rinsed
  • 1/2 cup (125 mL) diced white onion
  • 1 ripe tomato, diced
  • 1/4 cup (60 mL) crumbled Cotija, queso fresco or feta cheese
  • 1 large avocado, thinly sliced


  1. Dressing: Stir together lime zest, lime juice, vinegar, honey, mustard, chili powder, cumin, garlic, salt and pepper. Slowly whisk in oil until combined. Set aside. 

  2. Salad: Place eggs in small saucepan; pour in enough cold water to cover eggs by 1 inch (2.5 cm). Set over high heat; bring to boil. Cover and remove from heat. Let stand for 5 minutes. Drain and place under cold running water until easy enough to handle. Peel carefully. 

  3. Meanwhile, preheat broiler to high. Whisk oil with chili powder; brush lightly over both sides of each tortilla. Broil for 3 to 5 minutes per side or until crisp and lightly browned. Let cool completely. 

  4. Place two tortillas on each of four dinner plates. Divide mixed greens evenly over tortillas. Top with black beans, onion, tomato, cheese and avocado. Cut each egg in half and arrange over salad. Drizzle with vinaigrette. Serve immediately. 


Customize the eggs based on your preference – try fried, poached or chopped hard boiled eggs.