This Mexican Fiesta Salad uses lots of the fresh and flavourful ingredients you might find in a enchilada but this one is cooler! Quick to create but very satisfying, it is also an easy, make-ahead meal that keeps well!
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes for pre-cooking for rice |
| Servings |
large servings
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Ingredients
- 2 cups cooked and cooled long grain brown rice A multi-grain version would be great, too.
Salad Veggies
- 3/4 cup black beans drained and rinsed. About a half of a can. You can freeze the rest.
- 1/2 cup niblet corn Try smoking the corn on the cob and then using the niblets in this recipe and in chilies
- 1/2 cup chopped sweet peppers
- 1/4 cup chopped green onion or chives
- 1/4 cup freshly shelled peas or steam frozen peas and cool
- 1/4 cup chopped garlic scapes optional
- 2 Tablespoons chopped fresh parley
- 1-2 Tablespoons chopped fresh cilantro (optional) I hate the stuff, so it's great to have some for your guests to sprinkle on if they so desire.
- 1 Tablespoon chopped fresh oregano
- a little finely chopped jalapeno (optional) if you like it extra-spicy
Fiesta Sauce
- 3-4 Tablespoons light-flavoured olive oil
- 2 Tablespoons vinegar
- 1 Tablespoon agave
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped fresh oregano
- 1 Tablespoon nutitional yeast
- 1 1/2 Tablespoons chile powder
- 1 1/2 Tablespoons cumin
- 1/4 teaspoon cinnamon
- salt and pepper to taste
Fresh Toppings
- lots slices of freshly sliced or chopped avocado
- 1 large tomato, chopped or fresh cherry tomatoes
- sprinkles chopped chives or cilantro The purple chive flowers and the white cilantro flowers are lovely and edible!
- chopped cucumber
Ingredients
Salad Veggies
Fiesta Sauce
Fresh Toppings
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Instructions
- I cook the rice as directed, making it the night before to make sure this is cool for the next morning.
- In a large bowl, put the cooled rice and the chopped salad veggies. These are the ones that keep well and can be added with the sauce. You can substitute others but some veggies go mushy so stick with the crisper ones and add the others on when serving.
- In a small bowl, whisk together the Fiesta Sauce ingredients until combined.
- Pour sauce over the veggies and rice and toss until coated. Adjust for level of spiciness/salt and pepper.
- Cover and keep in fridge until ready to serve. It is best if it sits for an hour before eating to blend flavours.
- To serve, add your fresh toppings and decorate with some parsley, cilantro and/or some edible flowers for fun! Enjoy!
Recipe Notes
On hot days, I serve this on a bed of fresh lettuce in a cold bowl and it is just perfect! (We grew Drunken Woman Lettuce this year. )
FYI : Marigolds are magically edible!
