This colorful Mexican salad or should I say salsa is one of my favorite salads. It’s loaded with flavours, crunchy textures and heaped full of vitamins and minerals. That sweet and sour chili taste along with the sweetness of the corn and the spicy peppers – it’s so good I don’t even have words for it.
Because I’m eating mainly vegan I’m always thinking of ways to incorporate extra plant based proteins into my meals. Of course I’m talking about adding plant based proteins in the most delicious way possible, while also getting a nice balance of taste and texture. And I feel like this salad is a homer or slam dunk. It’s full of fresh ingredients that are loaded with nutrients and flavors.
What’s great about this Colorful Mexican Salad recipe:
- Everything, if you ask me
- Delicious flavours
- Amazing textures – think crispy bell peppers, soft beans, sweet corn and lots of spices
- Easy and very quick to make
- Ready in around 10 minutes
- Can be made some hours in advance and kept in the refrigerator
- A crowdpleaser – everyone adores this salad
How to serve this Colorful Mexican Salad:
You can serve this taco salsa salad with tacos (yum) or serve as a side dish with almost any main course. The flavours and textures goes well with almost everything. I also like to use leftovers in wraps for lunch the next day along with avocado slices…it’s so good.
Serving suggestions
Try serving this salad with my lentil meatballs, my black bean skewers, easy veggie samosas or my easy cauliflower patties.
How is this Colourful Mexican salad made? It’s so easy. Just:
Instructions
- Heat olive oil in a skillet and add the corn. Let the corn cook for a few minutes (or until they are thawed if you’re using frozen) and add the red onion, sweet and sour chili sauce, soy sauce (or tamari if gluten free) paprika, ground coriander, dried thyme and salt. Stir everything together until combined and let the corn cook for 1-2 more minutes before removing from the heat.
- Pour the corn into a salad bowl and add the drained and rinsed kidney beans (or black beans) and chopped red bell peppers. Stir everything together until combined and add extra salt if needed.
- Finally add the chopped fresh parsley and combine.
Colorful Mexican Salad (salsa)
Ingredients
- 2 tbsp Olive Oil
- 2 15oz cans Kidney Beans or black beans
- 2 Red Bell Peppers Chopped
- 1 small Red Onion Diced
- 1 cup Sweet Corn Frozen or fresh
- 2 tbsp Sweet and Sour Chili Sauce
- 1 tbsp Soy Sauce or Tamari
- 1 tsp Paprika
- 1 tsp Ground Coriander
- 1 tbsp Dried Thyme
- Salt to taste
- 1 bunch Fresh Parsley Chopped (or Cilantro)
Instructions
- Heat olive oil in a skillet and add the corn. Let the corn cook for a few minutes (or until they are thawed if you’re using frozen) and add the red onion, sweet and sour chili sauce, soy sauce (or tamari if gluten free) paprika, ground coriander, dried thyme and salt. Stir everything together until combined and let the corn cook for 1-2 more minutes before removing from the heat.
- Pour the corn into a salad bowl and add the drained and rinsed kidney beans (or black beans) and chopped red bell peppers. Stir everything together until combined and add extra salt if needed.
- Finally add the chopped fresh parsley and combine.
