Vegan Mexican Inspired Salad

by Freya
Finished Vegan Mexican Salad recipe by Lovely Jubley

Before Charlie and I went Vegan, one of our favourite places to eat out was Wahacca, there was one right around the corner from my house when I was a student. I’m slightly embarrassed to say that we might’ve 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 so many 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, except 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 Inspired Salad

With inspiration taken from Mexican cuisine, this vegan salad is packed with flavour from the delicious veggies and spices that Mexican food is known for. A great dish for any occasion!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4 servings
Calories: 335kcal



  • 1 medium cauliflower
  • 1 medium-sized ripe plantain
  • 1/2 sweet potato, chopped into chunks
  • 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


  • 1/3 cup rinsed pearl barley
  • 1/4 iceberg lettuce, cut into small pieces
  • 1/4 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 cinnamon
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1 large avocado
  • 1 cup water
  • 1 tbsp olive oil
  • 1/2 lime, juiced
  • 1/4 packed cup chopped coriander
  • 1/4 tsp garlic granules
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Start by preheating the oven to 180 Celcius.
  • Cook your pearl barley in 300ml of cold water for 30 mins, bringing to the boil.
  • 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.
  • 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.
  • 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.
  • In a bowl, toss together the lettuce, cucumber, sweet corn, tomato, red onion and coriander.
  • Drain your pearl barley and toss into the salad with your cooked black beans.
  • Remove the roast veg from the oven, the veg should be nice and soft all the way through.
  • Plate the salad and top with the roasted cauliflower, plantain and sweet potato, then drizzle with a good serving of the avocado dressing.


* calories are estimated per serving

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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