mexican corn and bean salad

DifficultyBeginnerCategoryYields6 Servings

A bowl full of healthy and fresh flavours, a subtle lime and garlic dressing with a little kick of chilli. Perfect for any food table! Serve this with a Chicken Tikka flattie and some toasted pita breads.

Prep Time15 minsTotal Time15 mins
 10 baby tomatoes, cut in half
 30 ml red onion, finely chopped
 80 ml red pepper, diced
 4 cups cooked corn, room temperature
 410 g tin red kidney beans, drained and rinsed
 3 baby gem lettuces, cut into 1cm strips
 2 avocados, diced
 fresh coriander
For the dressing -
 15 ml olive oil
 juice of 1 lime
 5 ml brown sugar or honey
 1 red chilli, deseeded and finely sliced
 1 garlic clove, crushed
1

Mix the salad ingredients in a bowl, except for the avocado, lettuce and coriander

2

Mix the dressing and pour over the salad

3

Leave the salad to rest in the fridge for 1 hour so that the flavours can infuse

4

Just before serving add the lettuce, avocado and coriander, toss lightly and serve

Tip -
5

For a quick dressing, use 30ml salad dressing, French or Italian, add 5ml sugar and add 5ml chilli sauce

 

Ingredients

 10 baby tomatoes, cut in half
 30 ml red onion, finely chopped
 80 ml red pepper, diced
 4 cups cooked corn, room temperature
 410 g tin red kidney beans, drained and rinsed
 3 baby gem lettuces, cut into 1cm strips
 2 avocados, diced
 fresh coriander
For the dressing -
 15 ml olive oil
 juice of 1 lime
 5 ml brown sugar or honey
 1 red chilli, deseeded and finely sliced
 1 garlic clove, crushed

Directions

1

Mix the salad ingredients in a bowl, except for the avocado, lettuce and coriander

2

Mix the dressing and pour over the salad

3

Leave the salad to rest in the fridge for 1 hour so that the flavours can infuse

4

Just before serving add the lettuce, avocado and coriander, toss lightly and serve

Tip -
5

For a quick dressing, use 30ml salad dressing, French or Italian, add 5ml sugar and add 5ml chilli sauce

mexican corn and bean salad

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