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Mexican Spring Salad

Mexican Spring Salad

Whip up this fun and colorful salad for spring, with soft lettuces and a sprinkling of beans, topped with a light chipotle vinaigrette.

1/2 head red leaf lettuce, chopped
½ head green leaf lettuce, chopped
1 avocado, cubed
¼ cup green chiles, diced
¼ cup corn
½ cup tomatoes, chopped
1/3 cup  kidney beans, drained & rinsed
1/3 cup  garbanzo beans, drained & rinsed
¼ cup sweet onion, sliced
¼ cup black olives, sliced

¾ cup olive oil
2 tablespoons Spike Seasoning*
dash granulated onion
¾ teaspoon chipotle paste or powder

  • Wash and prep vegetables.
  • Make dressing by whisking together dressing ingredients in a measuring cup
  • Layer lettuce into large bowl and top with other ingredients.
  • Toss on dressing amount desired.

Serves: 6
Total cooking time: 25 minutes

*Spike ® Original Magic!
39 different herbs, spices and vegetables all lovingly blended with just the right amount of salt!
Spike Gourmet Natural seasoning:


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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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1:39PM PDT on Oct 17, 2014

Looks good.

8:07AM PDT on Jun 16, 2014

I am allergic to onions! Cannot have...

2:16PM PDT on May 27, 2014

thanks for sharing

2:41AM PDT on May 3, 2014

Thank you.

8:45AM PDT on Apr 27, 2014

I think I'd substitute black beans for the kidney beans, and maybe not include the corn, since so much of it is GMO now and inflammatory. Otherwise looks like a great recipe.

2:06AM PDT on Apr 14, 2014


8:13AM PDT on Apr 9, 2014

Looks good. TY

8:00AM PDT on Apr 8, 2014


2:44AM PDT on Apr 7, 2014

Thank you :)

7:20AM PDT on Apr 6, 2014


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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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