Mexi-Curry Salad Bowl

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The Vegan Project ladies, plus our friend Salsa Sam, are heading south of the border at the end of February, real south…to Mexico!

We are prepping for this trip by working out at the Steve Nash Fitness Club pretty frequently, while doing our best to limit some guilt pleasures (aka late night fries and gravy).  Last night we popped by Choices Market on our way home and threw together what turned out to be a really tasty treat!  It has high fibre, ample protein and is low in fat.  The addition of curry powder was a substitute for cumin (which we didn’t have) and turned out to compliment the salad flavours wonderfully, while adding a bit of spice.  Makes enough for two big salad bowls (bigger than the above photo. We often make a dish, are half way through eating it, and then proclaim ‘hey, we should share this!’).


1 small head of green leaf lettuce, chopped

1 red pepper, diced

1 cup corn, rinsed and drained

1 cup black beans, rinsed and drained

1 cup cooked quinoa

1 medium carrot, diced

1 small roma tomato, seeded and diced

2 green onions, sliced


1/2 cup cilantro

1/2 jalepeno, small dice (optional)

1 large clove of garlic, minced

2 tablespoons olive oil

1/4 teaspoon sea salt

1/2 teaspoon curry powder

juice of 2 limes


Place all salad ingredients in a large bowl.  If you are cooking your quinoa right then, wait a few minutes for it to cool slightly.  Place dressing ingredients in a small chopper and blend till smooth…it will be a bit chunky.  Fold dressing into salad ingredients and divide into two big salad bowls, and serve!


~The Vegan Project


  1. Looks really vibrant and inviting!

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