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!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

For the black beans, use cooked beans for the non-raw option, or rinse sprouted beans if following the raw version.

Step 4

In a large salad bowl, combine the romaine, cherry tomatoes, red bell pepper, red onion, corn, black beans, and avocado. Toss gently to mix.

Step 5

Add finely chopped cilantro and optional diced jalapeño for an added spicy kick. Mix lightly to distribute evenly.

Step 6

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.

Step 7

Drizzle the dressing over the salad and toss thoroughly, or serve the dressing on the side for individual portions.

Step 8

Serve immediately and enjoy this refreshing, spicy, and Mexican-inspired vegan salad. Refrigerate leftovers for up to 1 day.

Nutrition Facts

Serving size	(1184.4g)

Amount per serving	% Daily Value*
Calories	1071.7

Total Fat 37.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1265.7mg	0%
Total Carbohydrate 156.1g	0%
Dietary Fiber 38.5g	0%
Total Sugars 30.2g
Protein 47.6g	0%

Vitamin D 0IU	0%
Calcium 219.6mg	0%
Iron 14.7mg	0%
Potassium 3124.8mg	0%

*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.

Source of Calories

Fat: 29.2%

Protein: 16.5%

Carbs: 54.2%