Mexican salad

Cooking Salads Mexican salad

Hosting a Mexican-themed evening Whip up this salad which can be served on its own or as a filling for tortillas and tacos.

Lables: Egg free Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Place oil, lemon juice, chilli powder and sugar in a jug. Using a fork, whisk until sugar has dissolved.
  2. Place lettuce, tomato, kidney beans, corn, green onion and avocado in a large bowl. Add dressing. Toss to combine. Serve with corn chips.

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2 tbsp olive oil
1 tbsp lemon juice
1 tsp Mexican chilli powder
1/4 tsp caster sugar
2 cups shredded iceberg lettuce
250g mini roma tomatoes, quartered
400g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
2 green onions, thinly sliced
1 small avocado, peeled, chopped
150g salt-reduced corn chips

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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