Mexican Fiesta Salad
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
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
16 pitted black olives, sliced
Bite-sized pieces of tortilla chips
Sour cream, dairy or vegan
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. https://veggiefestchicago.org/recipe/cashew-tofu-sour-cream/