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Vegetable Fajita Salad

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Makes 4 servings 1x

Time Less than 30 minutes (or a little longer if heating a grill)

Units Scale


  • 2 portobello mushrooms (8 ounces)
  • 2 small or 1 large zucchini (1 pound)
  • 1/4 cup good-quality vegetable oil
  • Salt and pepper
  • 2 bell peppers (any color)
  • 1 medium onion
  • 2 ears corn (or use 1 1/2 cups frozen)
  • 1 large ripe tomato
  • 1 bunch fresh cilantro
  • 2 limes
  • Sour cream for serving (optional)


1. Turn the broiler to high; put the rack 4 inches from the heat. Trim the mushrooms and zucchini. Halve the zucchini lengthwise. Put the mushrooms and zucchini, cut side up, on a rimmed baking sheet, rub with 2 tablespoons vegetable oil, and sprinkle with salt and pepper. Broil, turning the mushrooms once, and leaving the zucchini cut side up until they’re tender and browned in places, 10 to 15 minutes.

2. Put 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Trim, peel, halve, slice the onion and add it to the pan as the oil heats. Core, seed, and slice the bell peppers; add them to the pan, too. Sprinkle with some salt and pepper.

3. Cook, stirring occasionally until the vegetables are tender, 5 to 10 minutes. (Remember to check the food in the broiler.) Husk the corn, cut the kernels off the cob (or run frozen corn under cold water to thaw it) and put them in a large salad bowl. Core and chop the tomato; add it to the bowl. Chop 1/2 cup cilantro and add it to the bowl. Halve the limes and keep them handy.

4. When the mushrooms and zucchini are tender, slice or chop them as you like and add them to the bowl along with the peppers and onions. Squeeze lime juice over all and sprinkle with salt and pepper. Toss, taste, and adjust the seasoning, and serve with sour cream.

— Recipe adapted from How to Cook Everything Fast

Recipe variations

Vegetable and Black Bean Fajita Salad

Add 2 cups cooked or drained canned black beans to the corn, tomato, and cilantro mixture before tossing.

Steak, Chicken, or Pork Fajita Salad

All you need is a pound: sirloin or loin beef or pork; or boneless chicken breasts or thighs. Adds a little time but not much. Broil 1 pound skirt steak, boneless chicken thighs, or pork sirloin steaks before cooking the vegetables: Put the meat on the rimmed baking sheet, pat it dry, drizzle with an additional tablespoon of oil, and sprinkle with salt and pepper. It should take about 10 to 20 minutes total, turning once about halfway through depending on what you’re cooking. Transfer the meat to a cutting board and the pan juices to the bowl with the vegetables. Let the meat rest until the salad is ready to serve, then slice them thinly across the grain and drape the pieces across the top.