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Mexican Tropical Salad

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


Coconut Quinoa

Maple Chipotle Black Beans

Salad - per 2 salads


  • 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.


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