The Best Easy Vegan Mexican Bean Salsa Salad recipe

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This might just be the best easy vegan Mexican bean salsa salad recipe ever. It’s loaded with flavours and delicious textures. Think spicy peppers, deliciously roasted zucchini, sweet corn and crispy chickpeas. It’s so incredibly tasty and can be served both hot and cold. It’s a great all year round salad, because it’s flavours suits every season. 

This is a salad that doesn’t even taste like a salad. It’s rich, packed full of flavours and packed with plant based protein. 

When I want to be healthy, but still crave a meal that tastes more like a warm comforting hug than a cooling salad, this is my go-to recipe. It’s a healthy vegan comfort meal in a bowl…and it’s packed full of great nutrients and energising veggies. 

What’s great about The Best Easy Vegan Mexican Bean Salsa Salad recipe:

  • Everything
  • It’s so easy to make
  • Meal prep friendly 
  • Great as a side dish with almost any meal
  • Can be serves as a main meal
  • Loaded with flavours and textures
  • Full of plant based protein
  • A salad that doesn’t even taste like salad
  • Great for all seasons
  • Meal prep friendly
  • A crowdpleaser salad

Wondering how to get kids to eat more salad?

This delicious Mexican salsa salad could be the answer. Because it’s a salad that doesn’t even taste like salad, it’s a great way to get kids (and stubborn adults alike) to eat more healthy veggies. Because of the spices and veggie combination, this salad tastes more like a BBQ side dish than a simple salad. It’s a great option to get everyone in the family eating more veggies.

Meal prep friendly salad recipe

We are all looking for more meal prep friendly salads, am I right? Salads are notoriously non meal prep friendly, because the leafy greens tends to wither and wilt quickly. But that’s where this salad stands out. It’s a more hardy, tasty and nutritious type of salad than we’re used to. And it’s actually meal prep friendly, making it great for parties, BBQ’s and as leftover lunch the next day. 

It can be served both hot and cold, making it even easier. Plus, the tastiness of this salad goes well with any main dish. 

How is the best easy vegan Mexican salsa salad made? It’s very easy. Just:

Instructions

  • Heat olive oil in a pan and add the sliced zucchini and chickpeas. Season with salt and fajita spice mix and let the zucchinis cook at medium high heat for a few minutes while stirring occasionally. 
  • When the zucchinis start to turn golden at the edges, add the diced bell peppers. Let it cook for a few minutes, before adding the corn and kidney beans. Season with chilli sauce and stir to combine everything.
  • Finally, add the spring onions, and the fresh cilantro (or basil) and quickly toss together to combine. Pour the salad into a salad bowl and serve. Enjoy. 

The Best Easy Vegan Mexican Bean Salsa Salad recipe

This might just be the best easy vegan Mexican bean salsa salad recipe ever. It’s loaded with flavours and delicious textures. Think spicy peppers, deliciously roasted zucchini, sweet corn and crispy chickpeas. It’s so incredibly tasty and can be served both hot and cold. It’s a great all year round salad, because it’s flavours suits every season. 
This is a salad that doesn’t even taste like a salad. It’s rich, packed full of flavours and packed with plant based protein. 
Course Salad
Cuisine American, Mexican
Keyword vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 Zucchini Cut into slices
  • 1 15oz-can Chickpeas Rinsed and drained
  • 1 Red Bell Pepper Diced
  • 1 cup Corn
  • 1 15oz-can Kidney Beans or black beans
  • 2 tbsp Fajita Spice Mix
  • 3 tbsp Mild Chili Sauce
  • Salt to taste
  • 1 Spring Onion Diced
  • 1 bunch Fresh Cilantro or Fresh Basil Chopped

Instructions

  • Heat olive oil in a pan and add the sliced zucchini and chickpeas. Season with salt and fajita spice mix and let the zucchinis cook at medium high heat for a few minutes while stirring occasionally. 
  • When the zucchinis start to turn golden at the edges, add the diced bell peppers. Let it cook for a few minutes, before adding the corn and kidney beans. Season with chilli sauce and stir to combine everything.
  • Finally, add the spring onions, and the fresh cilantro (or basil) and quickly toss together to combine. Pour the salad into a salad bowl and serve. 
    Enjoy. 

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