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Vegan Mexican Salad

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Vegan Mexican Salad

I have such a hard time coming up with side dishes to serve with Mexican dinners (and NO rice and beans do not count as sides in my opinion) I had a bunch of veggies and I was going to make this one recipe which was basically a corn slaw . But I had avocados and lettuce so I decided to mix everything together into one dish and Bam! this amazing salad was born!

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1/2 of a red onion diced small

1 red bell pepper diced

2 avocados cubed

1 tomato (I used a lovely orange tomato) diced

a handful cilantro

juice of 1/2 a lime

1 cup of frozen corn

olive oil

salt and pepper

lettuce of choice (I used romaine)

Heat olive oil in a frying pan toss in red bell pepper and frozen corn. Cook for about 3 minutes. you don’t want them to lose their crunchy texture. Allow to cool for 3 minutes. You want it to be slightly warm.

In a large bowl add red onion, tomato, avocado, cilantro and lime juice

into the bowl toss in your warm corn and red bell pepper

salt and pepper to taste and serve over lettuce.

This would also go great mixed with black beans or grilled chicken

serves 4 as a side dish and 2 as an entree

I served mine up with some nachos

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Happy Eating

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