Spicy Mexican Salad

Recipe: Spicy Mexican Salad

Summary: Makes 8 cups salad \"mexican-bean-salad\"


  • 3 tomatoes, chopped
  • 2 ripe avocados, finely diced
  • 2 cups fresh or prev. frozen corn kernels
  • 2 ribs celery, diced
  • 1 large orange, red or yellow sweet pepper, sliced into matchsticks
  • 1 cup sprouted lentils or cooked black beans
  • 1 cup finely chopped fresh cilantro or parsley, packed
  • 3 green onions, slicedSpicy Mexican dressing
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. flaxseed oil
  • 2 tbsp. Nama Shoyu (soy sauce) or tamari
  • 1 tbsp. liquid sweetener (e.g. agave syrup)
  • 2 cloves garlic, minced
  • 1 tsp. minced red or green chili
  • 1/2 tsp. ground cumin


  1. Combine salad ingredients in a large bowl. Combine & blend dressing ingredients in a jar or blender.
  2. Add the dressing to the salad and toss.
  3. Serve at once or chill for up to two hours.

Diet type: Vegan

Number of servings (yield): 8

Culinary tradition: USA (General)

\"\"Copyright © Brenda Davis and Vesanto Melina, Becoming Raw.

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