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Mexican Salad Bowl

  • Author: Chuck Underwood
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


Savory black beans & rice, topped with a huge salad with salsa is one of my FAVORITE vegan meals. It's one huge Mexican Salad Bowl!


Units Scale
  • 3-4 cups cooked rice
  • 1/2 cup diced red onion
  • 2 cloves minced garlic
  • 2 cans black beans, 15oz ea
  • 1-2 tsp green chile/jalapeno (optional)
  • 1/4 cup low-sodium vegetable broth (if needed)
  • your favorite salad greens (as much or as little as you prefer)
  • your favorite salad garnishes (sliced radish, red onion strips, chopped cabbage, cherry tomatoes, etc)
  • 1/4 cup guacamole (optional)
  • 1/4 cup of your favorite salsa


  1. Prepare rice
  2. Meanwhile, saute onion & garlic until softened
  3. Drain and rinse beans and add 1 can to the onions
  4. Gently mash to refried bean consistency
  5. Add 2nd can of beans and mix
  6. Add vegetable broth as needed if the skillet becomes too dry
  7. Chop salad greens
  8. Prep garnishes
  9. Serve by layering beans, and rice on the bottom of a large salad bowl
  10. Add your salad greens
  11. Top with garnishes with your salsa on the side

Keywords: mexican salad bowl, vegan