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  • Payton Pinsky

Fiesta Salad with Spicy Ranch | Vegan Salad Recipe

Fiesta salad is the one salad I can eat over and over and never get sick of. It's packed with flavor and helps keep your plate colorful. I pair it with a spicy ranch, but you can easily omit the sriracha from the recipe to enjoy it with a regular vegan ranch. Let's get cooking!

Ingredients: Salad greens of your choice (I used a spring mix)

1/2 Avocado per serving

1 14oz Can Black Beans

3/4 Cup frozen or fresh Corn

1/2 Large Red Bell Pepper

1 Medium Yellow Onion

2 Tbs Minced Garlic


Chili Powder


Salt and Pepper

Tortilla Strips for Topping

Ranch: Vegan Mayo (I used this from JUST brand)

Sriracha Sauce (skip this for regular ranch)

Splash of Apple Cider Vinegar

Onion Powder

Garlic Salt




  1. Heat a large pan with olive oil over medium-high heat. Dice onion and add it to the pan. Once onion starts to turn translucent, add in diced pepper and garlic. Saute for about 5 minutes and add in black beans and corn. Spice up with seasonings and saute veggies to your liking. I store these veggies in a separate container until i'm ready to eat my salad throughout the week so my greens don't get soggy.

  2. To make the ranch, mix together all ingredients in a bowl until smooth. Add in a drip of water if you prefer your dressing to be more thin. I also prep this in it's own container to use throughout the week.

  3. When you're ready to enjoy your salad, line your bowl with your greens. Top with sauteed veggies, avocado, and tortilla chips. Enjoy!

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