Fiesta Salad

Crisp, fresh and literally layered with flavor, this Fiesta Salad with Creamy Cilantro Lime Dressing tastes as good as it looks.  I think you will love this salad even if you don’t have dietary restrictions (lucky you!!). For those who it matters- this is also one of my favorite Plant Based Whole Food recipes.  Which means that it is vegan, without any added salt or oil! It is gluten free of course too!  

Fresh and Easy Salad

There isn’t anything complicated about putting this salad together.  Just prep the ingredients by rinsing and chopping. Mix seasonings with the layers and assemble.  To prevent or reduce the avocados from browning, add them to the salad as close to the time you want to serve it as possible.  Otherwise, that’s all there is to it!

To Dress or Not to Dress?

That is the question.  The answer is up to you!  This salad is fantastic with or without the Creamy Vegan Cilantro Dressing.  If you are like me, I always want dressing. The more flavor, the better!  I also love the creaminess of this dressing without adding dairy. One thing to keep in mind though, is that it needs to be prepared ahead.  I like to soak the cashews in water overnight to give them plenty of time to soften up. This way, they get super smooth and creamy when blended.  I dare say, they even seem fluffy. Once the cashews are prepared, just add the remaining ingredients to the blender and give it a whirl. Let it chill until you are ready to serve.  Check out my post for Cashew Cream for detailed instructions and more ideas on what you can make with it.

Looking for More?

Another PBWF recipe to check out is my Mediterranean Style Quinoa and Plantain Wraps (just omit the oil and bake on parchment paper).  If you eat meat and seafood, check out my Cumin and Lime Marinated Flank Steak, Sweet and Spicy Chicken and Coconut Lime Shrimp Ceviche.  All would be great along with this Fiesta Salad!

Fiesta Salad

5 from 1 vote

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Servings: 8 servings

Calories:

Ingredients  

2x3x4x

For the Fiesta Salad:

• 1 15oz. can black beans - no salt or low salt, rinsed & drained
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 15oz. can corn kernels - no salt or low salt, drained
• 1 10oz. bag chopped romaine lettuce
• 1 pint grape tomatoes - rinsed & quartered
• 1 15oz. can whole black olives - drained & quartered
• 1 cup scallions - approx. 2-4 scallions, roots trimmed & finely sliced
• 2 avocados - diced
• handful fresh cilantro - rinsed well & roughly chopped
• 3 tablespoon fresh squeezed lime juice - 1-2 limes

For the Creamy Vegan Cilantro Lime Dressing:

• ½ cup raw unsalted cashews - soaked in water overnight
• 2-3 cloves fresh garlic - roughly chopped
• 1 medium scallion - roots trimmed & roughly chopped
• 3 tablespoon fresh squeezed lime juice - from 1-2 limes
• 1 small handful fresh cilantro - rinsed well & roughly chopped
• pinch freshly ground black pepper

Instructions

For the Fiesta Salad:

• In a large bowl combine the black beans with a sprinkle of cumin and garlic powder, top with corn, then romaine leaves.
• In a small bowl, combine the tomatoes, black olives and scallions. Put this mixture on top of the lettuce.
• Just before serving, combine the avocado, cilantro and lime juice in a small bowl. Put this mixture on top of the tomato and olive mixture. Serve with the Creamy Cilantro Lime Dressing.

For the Creamy Vegan Cilantro Lime Dressing:

• In a smoothie maker, or other high powered blender, puree the soaked cashews with just barely enough of the soaking liquid to allow the blades to puree the nuts. Allow it to come to a smooth consistency. It should be light and smooth like a heavy whipped cream or soft serve ice cream texture. Once you reach that consistency add the garlic cloves and puree until no chunks remain.
• Then begin adding the lime juice and cilantro a little at a time, blending to combine and reach the desired consistency and flavor you like. You can also add a little water at this point to thin it out if it is too thick.