Mexican Style Salad
Preperation Time
30 mins
Cooking Time
0 mins
Serves
4-6
Ingredients
1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced
2 limes, juice and zest
400–450g tin sweetcorn, drained and lightly rinsed
400g tin black beans, drained and lightly rinsed
2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes
100g/3½oz cherry tomatoes, quartered
1–3 tbsp finely chopped green chilli
2 tsp heaped ground cumin
30g/1oz fresh coriander, stalks and leaves finely chopped
2 tbsp rapeseed or olive oil
1 Little Gem lettuce, washed, dried and leaves separated
salt and pepper
What to do
Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve.
In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier.
Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve.