Mexican Brussels Sprout Salad Recipe

Ever tried a salad that makes your taste buds dance? Let me introduce you to my new culinary crush: a vibrant Mexican Brussels Sprout Salad that’s as colorful as it is delicious and will have you diving in for seconds!

My Mexican Brussels Sprouts Salad is packed with stunning flavors and with the nutritional richness you want from a salad. It has paper-thin Brussels sprouts, creamy avocado, and juicy tomatoes.

There’s fiber and healthy fat and a lot of deliciousness going on; it just sings. It has black beans and corn in it; yes, it is a salad.

That is the magic of this random assemblage of ingredients from my fridge, which I may or may not have enjoyed with a side of tortillas. It is a salad that wants you to give it the next level of protein dressing; finely chopped nuts or seeds would also work.

Mexican Brussels Sprout Salad Recipe Ingredients

• Brussels sprouts: High in fiber, vitamins C and K, boosts digestion.
• Black beans: Rich in protein and fiber, supports heart health.
• Avocado: Contains healthy fats, enhances nutrient absorption.
• Cilantro: Adds freshness, provides antioxidants and vitamins.
• Cotija cheese: Salty and tangy, source of calcium and protein.
• Lime juice: Adds zesty flavor, rich in vitamin C.
• Cumin: Warm, earthy spice, aids digestion and immune function.

Mexican Brussels Sprout Salad Recipe Ingredient Quantities

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 cup canned black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1 avocado, diced
• 1/2 cup corn kernels, fresh or thawed if frozen
• 1/4 cup cilantro, chopped
• 1/4 cup cotija cheese, crumbled
• 2 tbsp olive oil
• 1 lime, juiced
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: Sliced jalapeno for garnish

How to Make this Mexican Brussels Sprout Salad Recipe

1. In a huge mixing bowl, amalgamate the finely cut Brussels sprouts, black beans, cherry tomatoes, red onion, avocado, corn kernels, and cilantro.

2. In a tiny bowl, mix the olive oil, lime juice, apple cider vinegar, ground cumin, chili powder, salt, and pepper to make the dressing.

3. Drizzle the dressing over the mixture of Brussels sprouts.

4. Carefully combine all of the elements until the salad is uniformly covered with the dressing.

5. Check the seasonings and adjust if necessary. Add more salt, pepper, or lime juice if you like.

6. Allow the salad to sit for about 10-15 minutes so the flavors can meld together.

7. Just prior to serving, scatter the cotija cheese, crumbled, over the summit of the salad.

8. If you enjoy a spicier salad, garnish with sliced jalapeno, an optional ingredient.

9. Move the salad to a serving platter or bowl.

10. Immediately serve and relish your freshly made, zesty Mexican Brussels Sprout Salad!

Mexican Brussels Sprout Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Large spoon or salad tongs (for mixing)
8. Serving platter or bowl

FAQ

• Can I use frozen Brussels sprouts?For the best texture, fresh Brussels sprouts are recommended. However, thawed frozen Brussels sprouts may be substituted, if necessary. Be sure to dry them very well before slicing.

• What can I use instead of cotija cheese?If cotija cheese is unavailable, then the next best thing is feta cheese, which has a similar texture and flavor profile.
  
• Is there a substitute for cilantro?– If you dislike cilantro, you may substitute parsley for a different yet still fresh flavor.
• How do I store leftovers?Keep the salad in a sealed container in the fridge for 2 days tops. If you eat it any later, you’re on your own. But if you notice any slight browning of the avocado, don’t sweat it; that’s just what it does when it gets cold. It’s still good, and it’s still safe.
• Can I add protein to this salad?– Absolutely, grilled chicken or shrimp make fantastic additions that take this dish to the next level and really drive home the ‘being a meal’ part.
• Is this recipe spicy?The salad has a gentle spiciness from the chili powder. If you want it hotter, go liberal with the jalape\u00f1os.
• What’s the best way to slice Brussels sprouts?– For faster prep, a food processor with a slicing blade can do the job in no time. However, for thin sprouts, nothing beats a sharp knife and a prepped work surface.

Mexican Brussels Sprout Salad Recipe Substitutions and Variations

Brussels sprouts: Substitute with finely chopped kale or Swiss chard.
Pinto beans or kidney beans: Substitute for black beans.
Avocado: Replace with diced mango or cubed cucumber for a lighter option.
Cotija cheese can be replaced with feta cheese or queso fresco.
Cilantro: Use parsley as a substitute, or omit the ingredient altogether if preferred.

Pro Tips

1. To enhance the flavor of the Brussels sprouts, try lightly sautéing them in olive oil for a few minutes before adding them to the salad. This can take away some of the raw edge and bring out sweetness.

2. Toast the corn kernels in a dry skillet until they start to brown slightly for added depth and a subtle smoky flavor.

3. For extra creaminess, mash half of the avocado into the dressing before mixing it with the rest of the salad, and dice the remaining half to add texture.

4. To boost the salad’s aroma and taste, roast the cumin and chili powder briefly in a small pan before adding them to the dressing. This will release their essential oils and enhance their flavors.

5. If possible, use fresh lime juice for the dressing—it makes a big difference in brightness and flavor compared to bottled lime juice.