Holy Moly Mexican salad Original post by: Sara Eckhardt

I named it “Holy Moly” for a reason!  This salad is loaded, incredibly filling and satisfying!

Note:  You will most likely have leftover rice and peppers, but that just means you’re all set for tomorrow’s meal!  Score!




  • 1/2 large sweet onion, roughly chopped
  • 1 bell pepper (whichever color you desire)  roughly chopped
  • 1/4 cup beans (I use either kidney or black), washed and drained
  • 1/4 cup dry brown rice
  • 1/4 cup corn
  • 1/4 cup guacamole
  • 1/3 cup salsa
  • 2 handfuls of washed, romaine lettuce
  • Optional: crunched up tortilla chips for garnish!

What to do:

  1.  Prepare rice according to package instructions, set aside to cool.
  2.  Sautee onion and peppers over medium heat for about 8 minutes. No oil, please! It’s not needed 🙂  Be sure not to overdo the veggies.  You still want them to crunch!
  3.  ASSEMBLE!   Throw the romaine, a few heaping spoonfuls of rice, as many peppers and onions as you want, beans and corn into a sizable salad bowl.  Top with salsa, guacamole, and some crunched up tortilla chips (for a little added bonus).
  4.  Nom on that salad.  NOM!

sauteing peppers and onions     assembling Mexican salad