mexican {mixed vegetable} salad.

Remember the other day when I told you that I figured out the secret to making oneself feel good about eating all of our favorite Latin-American dishes?

Well, I found another one – this one dedicated especially to Mexican food. Because something heavy, rich, or cheesy just begs for a cleaner, crisper, and healthier friend to hang out with. That, or this makes us feel better about eating it. Either way.

{I like eating Mexican food – particularly those heavy, rich, and cheesy types – so I’m not about to complain when I find multiple healthy pairings to go along with it}

Rather than post the recipe, I invite you to check out this link to Rick Bayless’ site. He offers a lot of variations so you can feel free to mix it up and use what you like. I love the idea of combining lightly steamed starchy veggies like potatoes and carrots with crisp additions like radishes and romaine. I served it in a big salad bowl, as you can see – but I do think that Rick’s suggestion to use a platter would be a nice way to show off all of those gorgeous vegetables.

And even though I served it as more of a side, I think this salad could easily serve as a meal on its own – just add a few extra hard-boiled eggs {I did that anyway, because I love them} or black beans for protein and call it a day.