Spicy Mexican Salad Vegan With Raw Option Food

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

SPICY MEXICAN SALAD (VEGAN WITH RAW OPTION)

Spicy Mexican Salad (Vegan With Raw Option) image

This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours.

Provided by magpie diner

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups corn kernels (fresh or previously frozen)
3 tomatoes, chopped
2 avocados, ripe and chopped
2 celery ribs, diced
1 bell pepper, sliced (any colour but green)
1 cup sprouted lentils (or sub black beans)
1/2 cup fresh cilantro, chopped (or sub parsley)
3 green onions, sliced
1/4 fresh lime juice (about 1-1 1/2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon flax seed oil
2 tablespoons tamari (1 1/2-2 tbsp to taste)
1 tablespoon agave nectar (or other liquid sweetener)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

Steps:

Mix up the dressing first and set aside for flavours to marry.
Combine the salad ingredients in a large bowl.
Add the dressing and toss.

SPICY MEXICAN SALAD

Spicy Mexican Salad image

Spicy and not to mention healthy salad with corn and black beans that has no oil in it. I grilled corn on the cob and sliced the corn off the cob and used it instead of canned but canned can be used. I serve it with grilled chicken and a slab of cornbread. Yum! This is best if made the night before.

Provided by Crazycook in PA

Categories Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can diced tomatoes, undrained
6 ounces diced green chilies, drained
1 (14 ounce) can black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
2 garlic cloves, minced
1 small onion, diced
2 tablespoons lime juice, fresh
1 teaspoon salt
1 teaspoon black pepper

Steps:

In a medium size bowl, add all the ingredients.
Stir and cover and refrigerate at least several hours or overnight.

Nutrition Facts : Calories 175.8, Fat 1.3, SaturatedFat 0.2, Sodium 1090.6, Carbohydrate 36.4, Fiber 8.8, Sugar 5.6, Protein 8.7

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