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.