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.
Cuisine American, Mexican
Prep Time 5minutes
Cook Time 15minutes
Author Simone - Munchyesta.com
1ZucchiniCut into slices
115oz-canChickpeasRinsed and drained
1Red Bell PepperDiced
115oz-canKidney Beansor black beans
2tbspFajita Spice Mix
3tbspMild Chili Sauce
Salt to taste
1bunch Fresh Cilantro or Fresh BasilChopped
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.