Spicy Mexican Salad Vegan with Raw Option
Indulge in the vibrant flavors of this Spicy Mexican Salad, a refreshing and versatile vegan dish with a raw option to suit your lifestyle. This salad is a colorful medley of crisp romaine lettuce, juicy cherry tomatoes, sweet red bell pepper, and creamy avocado, all brought to life by a zesty lime-cashew dressing with a hint of smoky cumin and optional paprika. Packed with protein-rich black beans (cooked or sprouted) and crunchy corn kernels (raw or lightly cooked), it’s the perfect balance of satisfying and nutritious. A sprinkle of fresh cilantro and a touch of diced jalapeño add authentic Mexican flair and customizable heat. Ready in just 20 minutes, this gluten-free, dairy-free recipe is ideal for meal prep, dinner parties, or a wholesome lunch. Whether you opt for the fully raw version or a slightly cooked twist, this salad promises bold flavors and endless enjoyment!
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Recipe Information
Ingredients
- 4 cups (chopped) Romaine lettuce
- 1 cup (halved) Cherry tomatoes
- 1 (diced) Red bell pepper
- 0.5 cup (thinly sliced) Red onion
- 1 cup Corn kernels (raw or cooked for non-raw option)
- 1 cup (rinsed and drained if canned) Black beans (cooked or sprouted for raw option)
- 1 (diced) Avocado
- 0.25 cup (chopped) Cilantro
- 1 (finely diced, optional for spice) Jalapeño
- 0.5 cup (soaked in water for 2-4 hours) Raw cashews (for optional creamy dressing)
- 2 tablespoons Lime juice
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon (omit for raw option) Smoked paprika
- 0.5 teaspoon (adjust to taste) Sea salt
- 0.25 cup (for blending dressing, optional) Water
Instructions
Wash and prepare all vegetables: chop the romaine lettuce, halve the cherry tomatoes, dice the red bell pepper, slice the red onion thinly, and dice the avocado.
If using raw corn, slice the kernels off the cob. For a non-raw option, steam or boil for 2-3 minutes until tender, then cool.
For the black beans, use cooked beans for the non-raw option, or rinse sprouted beans if following the raw version.
In a large salad bowl, combine the romaine, cherry tomatoes, red bell pepper, red onion, corn, black beans, and avocado. Toss gently to mix.
Add finely chopped cilantro and optional diced jalapeño for an added spicy kick. Mix lightly to distribute evenly.
To make the optional creamy dressing, drain the soaked cashews and add them to a blender along with lime juice, cumin, smoked paprika (for non-raw option), sea salt, and water. Blend until smooth and creamy. Adjust thickness with more water if needed.
Drizzle the dressing over the salad and toss thoroughly, or serve the dressing on the side for individual portions.
Serve immediately and enjoy this refreshing, spicy, and Mexican-inspired vegan salad. Refrigerate leftovers for up to 1 day.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 30.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3125 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
