Vegetarian Mexican Sides & Salads Recipes | Vegetarian Times Skip to main content

Mexican Sides & Salads

Round out your meal with just the right side dish or salad.
Mushroom-Manchego Quesadillas

Mushroom-Manchego Quesadillas

Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.

Nopalitos-Style Chayote Salad

Nopalitos-Style Chayote Salad

Pear-shaped chayote (pronounced chi-YO-tee) squash have a mild, zucchini-like taste but a firmer texture than summer squash. Because they are easier to prepare and more readily available than nopalitos (cooked cactus palms), we’ve used them in a salad traditionally made with the sliced cactus. Canned nopalitos can be found in Mexican grocery stores if you want to make the recipe more authentic.

Avocado Chimichurri Bruschetta

Avocado Chimichurri Bruschetta

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

Spicy Orange Slaw

Spicy Orange Slaw

Sweet orange juice concentrate and tangy lime juice create a richly flavored dressing base with zero fat. Roasted pumpkin seeds, also known as pepitas, can be found on Mexican dry-goods displays in most supermarkets.

Mexican Rice

Mexican Rice

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

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Fresh Corn and Tomatillo Salsa

Nothing says summer like corn. Here, kernels are heated just enough to lose their raw taste, then mixed into a chunky salsa verde. Try the mixture stirred into mashed avocado for instant guacamole.

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