I’ve been eating this Gluten Free and Dairy Free Mexican Salad recipe a lot recently. It’s perfect in this summery weather when you don’t feel like eating a hot lunch or dinner, or heating up your kitchen too much by cooking. I make this Mexican salad recipe with black beans, cherry tomatoes, avocado, bell pepper, spinach, coriander, and tortilla chips which are broken up into pieces. The tortilla chips are great crunchy ‘croutons’, and makes this salad so much more fun!
1. In a small bowl, whisk together the salad dressing ingredients.
2. In a large bowl, combine the salad ingredients. Lastly, pour the salad dressing ingredients over the salad, and toss the salad well until the dressing is evenly distributed.
However, if making this salad in advance I would not add the spinach, tortilla chips or dressing until ready to serve. I don’t like it when the spinach gets wilted when making salads in advance, and the tortilla chips will become soggy if prepped in advance.
If you like salad bowl recipes, try this Kale and Avocado Salad Bowl recipe.
I hope you give this spicy mexican salad a try! If you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
Black beans are known to be excellent for the digestive process, as the high fibre and protein content helps to regulate the movement of the digestive tract. They also help to stabilise blood sugar levels, reducing fluctuations in mood and energy.
Nicole is a London-based food and lifestyle blogger. On her blog Live Naturally N, she loves to share her experiences on using green beauty products and tips on how to live a healthy and happy life, including tasty and easy-to-make recipes . Being lactose intolerant, her recipes are all dairy-free. She is also experimenting with cutting out gluten from her diet.
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