Hummus is one thing that I eat consistently. Rarely do I not have a bowl of fresh, homemade hummus in my fridge. Sure, hummus is great as a dip or for wraps but it also works perfectly on salads.
This Mexican Hummus Salad is not just an awesome, fast lunch but also supplies your body with a great deal of much needed vegan protein. I actually make a hummus salad several times a week and mainly just because it’s really quick to make and I know my boys will love it.
One of my favorite hummus recipes to use for these salads is my cilantro-lime hummus but you can definitely use others as well. My avocado hummus also works wonders for this :)
Then load up the salad with as many veggies you like…or whatever you still have left in your fridge. Don’t forget to add a big dallop of hummus in the middle and drizzle with a little bit of lime juice for some extra zest.
If you want to make an oil-free salad then this a great way to go! Just simple omit the olive oil in your hummus recipe. Most of the time it won’t affect the flavor and can easily be substituted with water. The avocado hummus is actually already oil free :)
Mexican Hummus Salad
Ingredients
- 2 cups Mixed Greens washed and dried
- 4 Cherry Tomatoes halved
- 1/4 of a cup Cilantro Lime Hummus alternatively Avocado Hummus
- 1/4 of a cup Kidney Beans soaked and cooked, or rinsed and drained from a can
- 1/4 of a cup diced Orange Bell Peppers can be red or yellow as well
- 1/4 of a cup Sweet Corn
- 1/2 of a Avocado sliced
- Cilantro optional
- 1/4 of a teaspoon fresh Cracked Pepper optional
- 1 teaspoon fresh Lime Juice optional
Instructions
- Place mixed greens in a large salad bowl and top with remaining ingredients. Add cilantro, pepper and drizzle with lime juice if desired.
- Eat immediately or store in an air tight container in the fridge and eat within 24 hours.
Looking for a different oil-free salad? Try my refreshing Watermelon-Heirloom Tomato Salad or a Easy Bulgur Salad :)
I think hummus was meant to be a salad dressing stand-in! I love dipping a bunch of veggies in hummus for a snack or meal, but just mixing it all up sounds even easier and plus the flavors all get to mesh and meld, YUM! Oh and that Cilantro Lime Hummus sounds awesome, I always forget limes and use lemons in my hummus but what a great idea!
I’m the exact same way, there is always some fresh hummus in the fridge! This salad combines two of my favorite things in the world! I could eat this for lunch everyday ;)
I love this! This salad looks so fresh and colourful. I’ve never thought to add hummus to a salad either, but it seems so obvious now that you’ve done it!
This is such a great idea! I eat hummus all the time but it never occurred to me to take the Mexican route with it :)
Yaaaa baby! Stir that up and hand it right to me :)
I love this Vanessa, so colorful and delicious!!
I’ve been eating lots of leafy greens this summer and trying to find alternative salads to make. This recipe looks exactly what I’m looking for – thanks so much for sharing!! :D
Cilantro hummus and veggies!?! SOLD. This looks amazing!
You KNOW how much I <3 your avocado hummus, Vanessa!! It's absolutely delicious and takes all of two minutes to whip up! this Mexican hummus salad looks like the perfect meal to me – love everything about it. It looks so incredibly filling as well! YUM!
I love that you’ve made a gorgeous salad out of this Mexican Hummus. It looks amazing…so fresh and healthy!!
This salad looks so fresh and yummy! Definitely pinning the recipe to try very soon :)
Thanks for pinning Mel!
Hi, do u have a calorie count on the hummus? Thanks! Gail S.
Hi Gail, The Cilantro-Lime Hummus has 205 calories in 1/4 cup. You can easily omit the olive oil for a oil-free version and then 1/4 cup will only have 160 calories :)
Such a beautiful and colorful plate filled with deliciousness. Nice job!
Thanks Silvia!