Mexican Tropical Salad

This sweet and spicy Mexican Tropical Salad has both components of Mexican cuisine and the tropics. It is a crowd pleaser!

I have been eating a lot more fruit now that it’s warmer. So, I thought a Mexican Tropical Salad would be a good way to incorporate some fruit into a meal.

I combined maple chipotle black beans, coconut quinoa, mango salsa, grilled pineapple salsa, and grilled pineapple guacamole. If you don’t have the time to make all the components, I would at least include the coconut quinoa, mango salsa, and maple chipotle black beans.

That way you will have some sweet and some smoky flavors. You could always throw on some sliced avocado for added creaminess.

Mexican Tropical Salad

Change up your salad routine with this vegan tropical salad, you’ll be so glad that you did!

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Mexican Tropical Salad

This sweet and spicy Mexican Tropical Salad has both components of Mexican cuisine and the tropics. It is a crowd pleaser!

Course Salad

Cuisine vegan, gluten free

Keyword mexican tropical salad, vegan tropical salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Calories 516kcal

Author Willow Moon

Ingredients

Coconut Quinoa

• 1/2 cup quinoa
• 1 cup coconut milk
• Salt

Maple Chipotle Black Beans

• 2 chilies in adobo sauce + 2 tablespoons adobo sauce
• 4 teaspoons dark amber maple syrup
• 1/4 cup low sodium vegetable broth
• 2 teaspoons low sodium gluten free tamari
• 15 ounce lack beans
• 1  tablespoon olive oil
• 1/4 cup chopped onion
• Salt and pepper

Salad - per 2 salads

• 3 cups chopped lettuce
• 1/4 cup Coconut Quinoa
• 1/4 cup Maple Chipotle Black Beans
• 1/4 cup Grilled Pineapple Salsa
• 1/4 cup Mango Salsa
• 1/4 cup Grilled Pineapple Guacamole
• 1/4 cup cilantro

US Customary - Metric

Instructions

• Coconut Quinoa: Rinse quinoa. Quinoa doesn't taste as good if you don't rinse it, because it has a coating of saponins. Bring quinoa and coconut milk to a boil, then let simmer and cook until all the coconut milk is absorbed.
• Maple Chipotle Black Beans: Chop chili in adobo and put in a bowl. Mix in maple syrup, vegetable broth, and tamari.
• Rinse beans and add to sauce. Set aside.
• Heat olive oil in pan and add chopped onion. Cook until translucent.
• Add bean mixture and cook until liquid is dissolved. Add desired amount of pepper. At this point I mashed the beans slightly because I wanted them to soak up more sauce, but that's up to you.
• Salad: Put chopped lettuce in a bowl.
• Arrange the rest of ingredients on top of lettuce.

Nutrition

Calories: 516kcal | Carbohydrates: 42g | Protein: 10g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 0mg | Sodium: 824mg | Potassium: 965mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1035IU | Vitamin C: 9.1mg | Calcium: 90mg | Iron: 6.2mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.