Anything Goes Mexican Salad | Messkit Maven

Anything Goes Mexican Salad

This Mexican salad is so easy to put together and requires just a few base ingredients. Add your own favorites as you find them along your journey. It's tough to go wrong with here!
Course Dinner, Lunch, Salad
Cuisine gluten-free, raw, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Jen Sotolongo


  • 1 small red onion
  • 1 bell pepper, any color will do
  • 2-3 cloves of garlic, depending on taste
  • Any other veggies you might find appealing including: canned corn, tomatoes, green onions, pickled beets, grated beets, greens, avocado*
  • 1 14 oz can of beans or lentils. Black beans or kidney beans work best
  • Juice from one lemon
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp coriander
  • Salt & pepper to taste


  1. Dice the onions and pepper and mince the garlic. Set aside in your mixing bowl/pot of choice.
  2. Add additional vegetables, if using.
  3. Drain and rinse the beans, if possible (otherwise, simply drain to the best of your ability) and add to the salad.
  4. In a separate container (another bowl, a cup of some sort, a small glass jar), add the lemon, olive oil, spices, salt, and pepper and stir well or shake.
  5. Pour contents over the salad, give a stir, and enjoy!

Recipe Notes

*If using avocado, save to add until the end. With its delicate texture, it will become mush if you add to early!