Chunky Tex-Mex Vegetable Salad


Sometimes as soon as I see an ingredient I know exactly what I what to do with it. That happened when I pulled the jar of Sir Kensington Chipotle Mayo out of this month’s Degustabox. Right away I wanted to use it in a chunky vegetable salad to go with that night’s grilled chicken.

I may not be that big a mayo fan, but I love this chipotle version from Sir Kensington. It’s got great flavor and is just as good smeared on a steak sandwich as it is tossed in a classic summer salad chock full of vegetables. This GMO-free mayo is made with sunflower oil, egg yolks, water, lemon juice, distilled vinegar, tomato paste, salt, organic sugar, chipotle powder, paprika, onion powder, garlic powder, cumin, black pepper and citric acid.

Summer produce is coming in strong from my garden and this salad is an easy way to enjoy it. No cooking, just a lot of chopping. I decided to use corn, zucchini, tomato and scallion, but you can easily add or substitute in other vegetables, like cucumbers, bell peppers, or even yellow squash. Or kick up the spicy factor and try a fresh hot pepper too. Whatever vegetables you choose, this salad is really all about the dressing and that chipotle mayo. The zest and juice from a lime give it a nice tanginess that balances the creaminess of the mayo and enhances the gentle chipotle heat and flavor.

And, you know it’s a good combination when I literally have to pry the serving spoon away from Renato. He would have eaten the entire bowl himself if I’d let him.

Chunky Tex-Mex Vegetable Salad

Serves 4-6


  • 2 ears of corn, kernels cut from cob
  • 2 cups cooked black beans
  • 1 1/2 cups diced zucchini
  • 1/2 seeded, diced tomato
  • 1 thinly sliced scallion
  • 1/2 avocado, diced
  • 1 teaspoon, minced cilantro
  • 1 lime, juice and zest
  • 1/4 cup coconut oil
  • 2 tablespoons Sir Kensington Chipotle Mayo
  • Salt + pepper, to taste


  1. In a large mixing bowl, add the corn kernels, black beans, zucchini, tomato, scallion, avocado, and cilantro.
  2. In a small bowl, whisk together the zest and juice of one lime, coconut oil, and chipotle mayo.
  3. Pour over the vegetables. Stir to combine. Season with salt and pepper to taste.
  4. Serve immediately.


If you don’t already know about Degustabox, it’s a food subscription box. Each month you receive a box of about 10-15 surprise products. You never know what’s going to come each month. You can read my initial review here.

Photos by Renato Ghio

A tangy and spicy dressing makes chunky summer produce shine in this Tex Mex Vegetable Salad. | Local Food Rocks

Join the Conversation

  1. I need that spoon! 😉

  2. Hi Alicia, this vegetable salad is exactly what I was looking for. You'll see, I eat salad for dinner every night since I only eat healthy food. And I was started to lack of inspiration for new types of salads. So this post came super in handy for me. Thanks for sharing.

Comments are closed.

Your custom text © Copyright 2024. All rights reserved.