Jazzy Vegetarian Laura Theodore’s Tex-Mex salad bowl features a zingy lime-based dressing, paired with crisp romaine lettuce and cooked chickpeas (aka garbanzo beans) and an array of colorful vegetables. It’s festive enough to serve to company, easy enough for an everyday meal.
It takes almost no time to compose these gorgeous bowls resplendent with a rainbow of bell peppers, avocado, cherry or grape tomatoes, olives, an greens.
Laura Theodore says: “Since Tex-Mex style salads are traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.”
That said, feel free to swap in blue tortilla chips if you can’t find black bean chips.
Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing Company ©2018, reprinted by permission. Jazzy Vegetarian’s Deliciously Vegan is available wherever books are sold or directly from Laura Theodore (signed copies!)
Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Hot and Cool Layered Black Bean Taco Salad
- Vegan Tex-Mex Recipes Your Family Will Love
- Kale and Avocado Salad (with corn, bell peppers & tomatoes)
Laura Theodore’s Festive Tex-Mex Salad Bowl
This Tex-Mex style salad features a zingy lime-based dressing, paired with crisp romaine lettuce and cooked chickpeas (aka garbanzo beans).
Ingredients
- 8 cups loosely packed baby romaine or chopped romaine lettuce
- 20 or so black bean (or blue corn) tortilla chips
- 14 grape or cherry tomatoes, sliced in half
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
- Kernels from 1 large ear of corn, cooked (or 3/4 cup thawed frozen or canned corn kernels, drained)
- 1/2 cup seeded and chopped orange or red sweet bell pepper
- A few green olives with pimento, sliced
- 1/2 large avocado, peeled, pitted and sliced
Sweet and Spicy Lime Dressing
- 2 1/2 tablespoons vegan mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon maple syrup
- 1/16 teaspoon cayenne pepper
Instructions
- For each salad, put 4 cups of lettuce into a large bowl.
- Arrange 10 tortilla chips around the circumference of the bowl.
- Arrange 7 tomato halves on top of the lettuce.
- Top with one-half of the chickpeas, corn kernels and sweet peppers.
- Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
- Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over the salad. Repeat with the second salad, and serve.
Tune in for the latest season of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network (check local listings) and listen to The Laura Theodore Podcast on Apple Podcasts. Visit Laura on the web at Jazzy Vegetarian.
See lots more easy vegan salads & sides.
I love this salad! Great recipe!
Thank you, Lisa. Laura’s recipes are great … and so easy!