Mexican Fiesta Salad
A cool version of an enchilada meal, this combination of corn, beans, peas, sweet peppers, and herbs pairs perfectly with summer. Easy to make ahead and have ready for a picnic, the fresh flavours are wonderful!
| Servings | Prep Time |
| 2-3 large servings | 15minutes |
| Cook Time |
| 20minutes for pre-cooking for rice |
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Ingredients
- 2cups cooked and cooled long grain brown riceA multi-grain version would be great, too.
Salad Veggies
- 3/4cup black beansdrained and rinsed. About a half of a can. You can freeze the rest.
- 1/2cup niblet cornTry smoking the corn on the cob and then using the niblets in this recipe and in chilies
- 1/2cup chopped sweet peppers
- 1/4cup chopped green onion or chives
- 1/4cup freshly shelled peasor steam frozen peas and cool
- 1/4cup chopped garlic scapesoptional
- 2Tablespoons chopped fresh parley
- 1-2Tablespoons 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.
- 1Tablespoon chopped fresh oregano
- a little finely chopped jalapeno (optional)if you like it extra-spicy
Fiesta Sauce
- 3-4Tablespoons light-flavoured olive oil
- 2Tablespoons vinegar
- 1Tablespoon agave
- 1Tablespoon chopped parsley
- 1Tablespoon chopped fresh oregano
- 1Tablespoon nutitional yeast
- 1 1/2Tablespoons chile powder
- 1 1/2Tablespoons cumin
- 1/4teaspoon cinnamon
- salt and pepper to taste
Fresh Toppings
- lots slices of freshly sliced or chopped avocado
- 1large tomato, chopped or fresh cherry tomatoes
- sprinkles chopped chives or cilantroThe purple chive flowers and the white cilantro flowers are lovely and edible!
- chopped cucumber
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!
