This Mexican Salad is a flavorful, delicious, hearty salad that works well as a side salad or a main dish for lunch. With 14 grams of fiber, 10 grams of protein and 136% of your RDV of vitamin C, this is a nutrient rich recipe. And thanks to the beans and corn, it’s pretty filling, too.
Amelia whipped this recipe up one day with some spare ingredients we had laying around. Thanks to the lime juice and spices, it has a lot of flavor without using any oil.
You can put this Mexican Salad in a taco bowl to make it a little more special. EatingWell.com has a cool way to make your own taco bowls with corn tortillas and a muffin tin.
This salad is great on a hot summer day made with fresh corn on the cob, but you can eat it all year round and not get tired of it.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.