Vegan Mexican Salad

This Vegan Mexican Salad bowl is perfect for an easy lunch, great as a Mexican side dish and can even be made for BBQs, potlucks and picnics. Plus, it’s super filling, gluten free and only takes 15 minutes to prepare! No cooking required.

Course Lunch, Side Dish

Cuisine Mexican

Diet Vegan

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 257kcal

Author Jess & Dan

Ingredients

2 Romaine lettuce – chopped roughly
1 red onion – chopped into bite size pieces
2 red peppers – chopped into bite size pieces
2 cups sweetcorn
200 g cherry tomatoes – each sliced in half
2 avocados – chopped into bite size pieces
240 g black beans – 1 x 400g tin, drained
0.5 cup fresh coriander
Salt and pepper – to taste

For the dressing:

0.25 cup lime juice – roughly, the juice of 3 limes
1 clove garlic – minced
1 tablespoon maple syrup
3 tablespoon olive oil
0.5 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon mild chilli powder – optional

Metric - US Customary

Instructions

Chop all salad ingredients evenly and put into one large bowl.
2 Romaine lettuce, 1 red onion, 2 red peppers, 2 cups sweetcorn, 200 g cherry tomatoes, 2 avocados, 240 g black beans, 0.5 cup fresh coriander
In a jar or separate bowl, mix together all of the lime dressing ingredients, until well combined.
0.25 cup lime juice, 1 clove garlic, 1 tablespoon maple syrup, 3 tablespoon olive oil, 0.5 teaspoon cumin powder, 1 teaspoon smoked paprika, 1 teaspoon mild chilli powder
Pour the dressing over the salad items in the large bowl.
Mix everything together with salad utensils or just a large spoon and then season with salt and pepper.
Salt and pepper
Optionally top with nacho chips (like Fritos or Dorritos plain salted versions), extra jalapenos and serve with salsa.

Notes

Substitutions you can make – any colour bell pepper works (although green is a little bit bitter when raw), red onion can be switched for spring onions, cherry tomatoes can be substituted for salad tomatoes (chopped into small cubes) and black beans can be switched for red kidney beans or ranch style beans (which come in a mild chilli sauce). You can also use fresh, frozen or canned sweetcorn.
The salad will last for 3 days in the fridge in an airtight container. The lime juice in the dressing will keep the avocado fresher for longer. Alternatively if you’re meal prepping this salad, you can add the avocado each day, instead of with everything else.
Add jalapeños to the salad or chilli powder to the dressing to increase the spiciness!

Nutrition