Spicy Mexican Salad (Vegan With Raw Option)

Total Time
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition


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

I love salads like this! So pretty and so healthy! I halved the recipe and we still have plenty of leftovers for tomorrow. This evening I served it in a wrap with some lettuce and chik'n. I didn't have any bell pepper or avocado so I added some cucumber and some zucchini instead (loved the zucchini in this). Also used the black bean option. THANKS!

JanuaryBride April 18, 2013

I loved this refreshing crisp salad. I did add cucumber that I diced. I used the sprouted lentil option. Can`t wait to finish the leftovers tomorrow. Gracias Made for ZWT #8 Lively Lemon Lovelies.

Rita~ August 08, 2012

I really love the freshness of this recipe! It made for a nice salad for last night's dinner and didn't last too long on the table! I used regular liquid honey for this recipe.

Studentchef April 16, 2011