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Mexican cuisine may have rice and beans down to a delicious science, but there's a whole lot more to bite into on the side. Try crispy oregano-spiced potatoes, rainbow chard with chipotle seasoning or fresh spinach salad tossed with toasted pumpkin seeds.

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Easy Black Beans recipe
Easy Black Beans
Source: © EatingWell Magazine
Just the right spice mixture, a little onion and garlic and you're good to go.
Added: 01/01/2008
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Potatoes with Oregano recipe
Potatoes with Oregano
Source: The Mexican Gourmet
These spuds are crispy on the outside and soft in the middle.
Added: 01/01/2008
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Chickpeas and Green Bell Peppers with Tomatoes recipe
Chickpeas and Green Bell Peppers with Tomatoes
Source: The Mexican Gourmet
Try an inspired alternative to Mexican baked beans.
Added: 01/01/2008
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Spinach Salad with Toasted Pumpkin Seeds recipe
Spinach Salad with Toasted Pumpkin Seeds
Source: Mary Sue Milliken and Susan Feniger
Toss up a light and refreshing salad.
Added: 01/01/2008
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Chipotle Cheddar Chard recipe
Chipotle Cheddar Chard
Source: © EatingWell Magazine
Rainbow chard adds color to a spicy, cheesy dish.
Added: 01/01/2008
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Mexican Salad recipe
Mexican Salad
Source: The Mexican Gourmet
Toasted sesame seeds, pasilla chile and queso fresco make a great dish.
Added: 01/01/2008
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Lemon-Basil Vinaigrette Corn Topper recipe
Lemon-Basil Vinaigrette Corn Topper
Source: © EatingWell Magazine
Super simple, this corn recipe is a squeeze.
Added: 01/01/2008
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Navy Bean, Red Pepper and Green Bean Salad recipe
Navy Bean, Red Pepper and Green Bean Salad
Source: The Mexican Gourmet
An easy oil and vinegar dressing tops a crunchy melange.
Added: 01/01/2008
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Grilled Corn Salad with Black Beans and Rice recipe
Grilled Corn Salad with Black Beans and Rice
Source: © EatingWell Magazine
Charred corn kernels add a smoky-sweet dash of flavor.
Added: 10/01/2008
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FIND MORE MEXICAN SIDE DISHES recipe
FIND MORE MEXICAN SIDE DISHES
Serve the fiesta on the side.
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