Mexican Fiesta Salad Bowl

Name: Mexican Fiesta Salad Bowl
Cuisine: South American and Mexican
Ingredients: 1 head iceberg lettuce; 1 medium cucumber, diced; 1 medium tomato, diced; 1 red bell pepper, diced; ½ cup fresh corn, cut from cob; 1 15.5-ounce can kidney or black beans, rinsed and drained; 2 tablespoons salsa; 1 tablespoon nutritional yeast (optional); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cumin powder; 1/4-1/2 teaspoon red chili powder, or to taste; Salt to taste; Sliced jalapeños; 16 pitted black olives, sliced; Bite-sized pieces of tortilla chips; Guacamole; Sour cream, dairy or vegan; Additional salsa

CategoryBowls, Learn to be Veg 2, Salads and DressingsCuisineSouth American and MexicanDiets#oil-free, #gluten-free, #vegan

Crunchy, cool, and spicy! This salad is easy to put together for a speedy meal. Olé!

Ingredients

1 head iceberg lettuce

1 medium cucumber, diced

1 medium tomato, diced

1 red bell pepper, diced

½ cup fresh corn, cut from cob

Salsa beans

1 15.5-ounce can kidney or black beans, rinsed and drained

2 tablespoons salsa

1 tablespoon nutritional yeast (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin powder

1/4-1/2 teaspoon red chili powder, or to taste

Salt to taste

Garnishes

Sliced jalapeños

16 pitted black olives, sliced

Bite-sized pieces of tortilla chips

Guacamole

Sour cream, dairy or vegan

Additional salsa

Instructions

Chop all the vegetables and place in a large salad bowl. Set aside.

Place kidney or black beans in a small saucepan on medium heat. Add the salsa, the nutritional yeast (if using), and spices. Stir and cook for 2 minutes.

Cool slightly. Spoon beans over the salad.

Top with jalapeños, tortilla chips, guacamole, sour cream, black olives, and additional garnishes as desired.

Enjoy.

Note: This is a great opportunity to try our Cashew Tofu Sour Cream. https://veggiefestchicago.org/recipe/cashew-tofu-sour-cream/

Serves 2-3

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Ingredients

1 head iceberg lettuce

1 medium cucumber, diced

1 medium tomato, diced

1 red bell pepper, diced

½ cup fresh corn, cut from cob

Salsa beans

1 15.5-ounce can kidney or black beans, rinsed and drained

2 tablespoons salsa

1 tablespoon nutritional yeast (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin powder

1/4-1/2 teaspoon red chili powder, or to taste

Salt to taste

Garnishes

Sliced jalapeños

16 pitted black olives, sliced

Bite-sized pieces of tortilla chips

Guacamole

Sour cream, dairy or vegan

Additional salsa

Directions

Chop all the vegetables and place in a large salad bowl. Set aside.

Place kidney or black beans in a small saucepan on medium heat. Add the salsa, the nutritional yeast (if using), and spices. Stir and cook for 2 minutes.

Cool slightly. Spoon beans over the salad.

Top with jalapeños, tortilla chips, guacamole, sour cream, black olives, and additional garnishes as desired.

Enjoy.

Note: This is a great opportunity to try our Cashew Tofu Sour Cream. https://veggiefestchicago.org/recipe/cashew-tofu-sour-cream/

Serves 2-3

Mexican Fiesta Salad Bowl

Ingredients Directions

Mexican Fiesta Salad Bowl