VEGAN MEXICAN SALAD

06.04.2018

 

Before Charlie and I went Vegan, one of our favourite places to eat out was Wahacca, there was one literally around the corner from my house when I was a student. I’m slightly embarrassed to say that we definitely had a slight obsession with the place…. we probably ate there at least once a week.

 

One of our favourite dishes there was the Sonora salad, it’s just so tasty and full of amazing flavours. I’ve been wanting to try and create my own Mexican inspired salad for a while now. With the feel of spring in the air, I felt it was time to ditch the winter stews, and start cooking up some fresh, vibrant, summery dishes.

 

 

This salad is packed with flavour! It’s got a lovely zing from the lime, and just the right amount of spice from the paprika, cumin & cayenne. This combination is then perfectly balanced by the sweetness from the plantain & sweet potato, and all the freshness of the cucumber, tomato, red onion, sweet corn & lettuce. It’s then finished off with a lovely creamy avocado and lime dressing - the perfect accompaniment!

 

It can be thrown together in about 45 mins, and served up for a light dinner, packed as a lunch on the go, or taken along to a picnic or BBQ. It’s incredibly simple to make, and pretty much everything you need for this meal can be bought from your local supermarket, expect maybe the plantain. We’re lucky that our local Tesco stocks it, but you may need to go to a green-grocers for this.

 

 

This has quickly made its way into our weekly meal plan, becoming one of our new go-to meals - we hope you love it!

 

 

VEGAN MEXICAN SALAD

author: lovely jubley

 

 

Ingredients

 

ROAST VEG

1 medium cauliflower

1 medium sized yellow/black ripe plantain

1/2 sweet potato

1 tbsp rice bran oil

1/2 tbsp paprika

1/2 tsp cumin

1/4 tsp cayenne

1/2 tsp salt

1/4 tsp black pepper

 

SALAD

1/3 cup rinsed pearl barley

1/4 ice burg lettuce cut into small pieces

1/4 of a cucumber, cut into small chunks

1 200g can sweet corn

12 cherry tomatoes, quartered

1/2 small red onion, thinly sliced

1/4 cup coriander

1 400g can black beans, drained and rinsed

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp of cinnamon

1/4 tsp salt

1/4 tsp pepper

 

DRESSING

1 large avocado

1 cup water

1tbsp olive oil

juice of 1/2 a lime

1/4 packed cup of chopped coriander

1/4 tsp garlic granules

1/2 tsp salt

1/2 tsp ground black pepper

 

Method

 

Start by preheating the oven to 180 C

  1. Cook your pearl barley in 300ml of cold water for 30 mins, bringing to the boil

  2. Cut up the cauliflower, plantain & sweet potato and put into a bowl, cover with oil and spices and mix until all the vegetables are covered. Put on a baking sheet and cook in the oven for 25 mins

  3. Whilst the veg and pearl barley is cooking, make your dressing. Scoop out your avocado and pop in a blender with the water, oil, lime juice, coriander, garlic powder, salt & pepper and blend until smooth

  4. Then cook the black beans in a little bit of oil with the spices (paprika, cumin, cinnamon, salt & pepper) for about 4 mins until warmed through

  5. Toss together in a bowl the lettuce, cucumber, sweet corn, tomato, red onion and coriander

  6. Drain your pearl barley and toss into the salad with your cooked black beans

  7. Remove the roast veg from the oven, the veg should be nice and soft all the way through

  8. Plate the salad and top with the roasted cauliflower, plantain and sweet potato, then drizzle with a good serving of the avocado dressing

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.

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Photograph of Freya and Charlie, the blog authors.

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