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Home » Make Ahead Salads

Fiesta Salad - try it as a great party salad!

Made by Anastasia Papapetros - Serves 6 Filed Under: Summer Salads, Vegan

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It is time to party with our Fiesta Salad this fresh, delicious, and super healthy salad works as a light lunch, as a side dish or as a starter. 

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FIESTA SALAD IN A SALAD BOWL WITH PARSLEY ON THE SIDE

While Fiesta Salads were very much the thing in the 80s and 90s it is such an easy, fun and colourful salad to make that I though it was time to revive this old favourite. 

In our version we have combined lettuce, tomatoes, corn, mixed beans,  avocados, and parsley then tossed everything in an oh so easy red wine vinaigrette with a bit of taco seasoning for some spice.

[lwptoc]

What Can I Serve With It?

This is salad is ideal to serve with any grilled meats, poultry or seafood at a barbecue and makes the perfect side to any Mexican meal try it with...

  • Beef Enchiladas
  • Prawn/Shrimp Tacos
  • Peri-Peri Chicken

Ingredients & Variations

  • Base & Crunch  - we have used some curly lettuce that we had growing in the garden, but you can also use romaine/cos lettuce,  or iceberg lettuce. Or if your prefer sturdy greens try some kale, silverbeet or rainbow chard. 
  • Added veg - we have used sweet mini Roma tomatoes, creamy avocado and sweet corn. Feel free to use some diced, carrots, celery or peppers instead. 
  • Protein - we have used a four bean mix for some colour and protein, but you can use any beans that you like. Chickpeas/garbanzo beans, black beans or red kidney beans are also great. Some crumbled feta is also great in this salad.
  • Flavour - we have used fresh parsley because there was just so much of it in the garden but if you are not a fan you can substitute it with some citrusy coriander/cilantro, or some aromatic mint instead. 
  • Dressing - we kept things simple by just using a simple red wine vinegar vinaigrette with some taco seasoning, but I also love this salad with our lime-cilantro vinaigrette. 

You Will Need

labelled FIESTA SALAD INGREDIENTS

How to Make It

1PREP LETTUCE
We have used a curly leaf lettuce that we grew in our garden which required more rinsing.
Remove the core from your lettuce and wash thoroughly in a colander under cold running water, make sure that you wash it carefully so that you don’t damage the delicate leaves.
Dry thoroughly with or spin dry in a salad spinner, then and using a sharp knife.

  • CHOPPING ROOT ENDS FROM BUTTER LETTUCE WITH A KNIFE ON WOODEN BOARD
    CUT OFF THE ROOT
  • WASHING CURLY LETTUCE IN A COLANDER UNDER COLD RUNNING WATER IN THE SINK
    WASH LETTUCE
  • SPINNING LETTUCE DRY IN A SALAD SPINNER
    SPIN OR PAT LETTUCE DRY
  • HANDS SHREDDING LETTUCE ON A WOODEN BOARD WITH A KNIFE
    SHRED LETTUCE

2CHOP YOUR VEG
You can either prepare fresh corn by boiling or grilling and then cutting off the kernels or keep it super simple by using a can of corn and rinsing the corn kernels in a colander under cold water.
Rinse the beans in a colander under cold water.
Wash your tomatoes, pat dry and slice in half.
Wash, peel and remove the pit from your avocado then dice.
Remove the papery skin from your onion, trim and then dice.
Pick the parsley leaves from the stems, wash, pat dry and roughly chop then.

  • CUT CORN KERNELS IN BOWL
    USE FRESH OR CANNED CORN
  • A close-up of mini Roma tomatoes being sliced in half with a knife on a wooden board.
    CUT YOUR MINI-ROMAS IN HALF
  • DICING SHEPHARD AVOCADOS ON WOODEN BOARD
    DICE AVOCADOS
  • DICING RED ONION INTO A SMALL DICE ON A WOODEN BOARD
    DICE YOUR RED ONION
  • PICK PARSLEY LEAVES FROM STEMS ON WOODEN BOARD
    PICK PARSLEY LEAVES FROM STEMS
  • CHOPPING PARSLEY LEAVES ON A WOODEN BOARD WITH A KNIFE
    CHOP PARSLEY LEAVES

3ASSEMBLE SALAD
Place everything in a large mixing bowl, season with some sea salt and cracked black pepper. pour over the olive oil, red wine vinegar, sprinkle with the taco or cajun seasoning then toss everything until well combined.
Taste and adjust seasonings according to your liking arrange in a salad bowl and keep chilled until ready to serve.

  • FIESTA SALAD INGREDIENTS IN A WHITE BOWL
    ADD ALL INGREDIENTS TO BOWL
  • MIXING FIEST SALAD INGREDIENTS WITH DRESSING IN WHITE BOWL WITH SPOON
    MIX WELL TO COMBINE
  • FIESTA SALAD IN A SALAD BOWL WITH PARSLEY ON THE SIDE
    ARRANGE IN A SALAD BOWL & SERVE

Make Ahead Tips 

  • The dressing can be made a week in advance and stored in a covered container in the fridge. 
  • Rinse the beans and corn and chop everything the day before (apart from the lettuce and avocado as they will turn brown) and keep them in separate containers in the fridge. On the day chop your lettuce and avocado and toss everything with the dressing.
  • Make the salad without the dressing up to 2 hours in advance keep it covered in the fridge then toss with the dressing when you are ready to serve. 

How to Meal Prep for Packed Lunches

  • Make the salad without the dressing and avocado and portion it into containers.
  • Either leave out the avocado or dice it the day before and squeeze lots of lemon juice over it to prevent browning then add to your salad container.
  • Keep the dressing in a separate container to stir through your dressing just before eating. 

More Bean Salad Recipes

  • MEXICAN BEAN SALAD WITH AVOCADO SALSA
    MEXICAN BEAN SALAD
  • Aerial view of garbanzo or chickpea salad in a white bowl with a celery spring on top.
    GARBANZO-BEAN-SALAD

Recipe Card

FIESTA SALAD IN A SALAD BOWL WITH PARSLEY ON THE SIDE

Fiesta Salad

It is time to party with our Fiesta Salad this fresh, delicious, and super healthy salad works as a light lunch, side dish or as a starter.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Mexican
Keyword: beans, coral lettuce, corn, heirloom tomatoes
Difficulty: Easy
Diet: dairy free, nut free, Vegan, Vegetarian,
Servings: 6 as a side
Calories: 312kcal
Author: Anastasia
Ingredients
For the salad
  • 180 grams curly lettuce (approximately ½ head of lettuce- 6.35oz)
  • 200 grams mini Roma tomatoes (approximately 1 punnet - 7 oz)
  • 450 grams four bean mix (1 can - 16oz)
  • 2 cups corn kernels (approx. 4 cobs of corn that weigh 650g/23oz)
  • 1 large avocado (approximately 200g/7oz)
  • ½ cup parsley leaves, chopped
  • Sea salt and cracked black pepper
For the vinaigrette
  • ⅓ cup olive oil
  • ¼ Cup red wine vinegar
  • 2 tsps Taco seasoning
Metric - Imperial
Instructions
  • We have used a curly leaf lettuce that we grew in our garden which required more rinsing.
  • Remove the core from your lettuce and wash thoroughly in a colander under cold running water.
  • Dry thoroughly and shred using a sharp knife.
  • You can either prepare fresh corn by boiling and then cutting off the kernels or keep it super simple by using a can of corn and rinsing the corn kernels in a colander under cold water.
  • Rinse the beans in a colander under cold water.
  • Wash your tomatoes, pat dry and slice in half.
  • Wash, peel and remove the pit from your avocado then dice.
  • Wash the parsley leaves, pat dry and roughly chop.
  • Place everything in a large mixing bowl, season with some sea salt and cracked black pepper. pour over the olive oil, red wine vinegar, sprinkle with the taco or cajun seasoning then toss everything until well combined.
  • Taste and adjust seasonings according to your liking arrange in s a salad bowl and keep chilled until ready to serve.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 312kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 122mg | Potassium: 705mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2994IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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