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Mexican Fiesta Salad

Yield1 Serving

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


 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
 ½ teaspoon garlic powder
 ½ teaspoon onion powder
 ½ teaspoon cumin powder
 1/4-1/2 teaspoon red chili powder, or to taste
 1 tablespoon nutritional yeast (optional)
 Salt to taste
 Sliced jalapeños
 16 pitted black olives, sliced
 Bite-sized pieces of tortilla chips
 Sour cream, dairy or vegan
 Additional salsa

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.



Note: This is a great opportunity to try our Cashew Tofu Sour Cream.

Serves 2-3