Mexican salad is a vibrantly colored salad typically dressed with a tangy and slightly spicy lime-based vinaigrette. The salad is distinctly made with fresh local ingredients like corn, beans, jicama, and avocado. While Mexican salad can be eaten on its own, it is also perfect with any Mexican entrée, as a topping on nachos or chips, with any grilled dish, as a wonderful side for burgers or to stuff in flour tortillas. If you are planning on a Mexican themed party or dinner, this amazingly healthy and absolutely delicious Mexican salad will be a sure hit. Serve it in taco bowls or top it with crunchy tortilla strips for an enticing presentation.
This recipe takes about 20 minutes to make. Serves 3 to 4.
• 200 grams of lettuce, cut into bite-sized pieces
• 2 tomatoes, chopped
• ½ cup of charred corn kernels
• ½ cup of boiled kidney beans
• 1 avocado, diced
• 2 tbsp chopped scallions
• 2 tbsp extra virgin olive oil
• 2 tbsp chopped fresh coriander leaves
• 3 garlic cloves – minced
• 2 tsp dried oregano
• 3 tbsp lemon juice
• ¾ tsp cumin powder
• ¼ tsp chili flakes
• ¼ tsp salt
Start by making the dressing.
Put extra virgin olive oil, coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder, chili flakes, and salt in a small glass or bowl.
Whisk well until all the ingredients are well combined.
Set aside while you prepare the vegetables for the salad.
Put lettuce, tomatoes, corn kernels, kidney beans, avocado, and spring onion in a large mixing bowl.
Pour in half of the dressing and toss the salad.
Pour the rest of the dressing and toss well.
Transfer to a salad bowl or serving dish.
Ideas And Tips:
You may substitute coriander with cilantro, lemon juice with lime juice, and scallions with onions.
You can also add diced jicama, cucumber or zucchini.
If you want to make a creamy dressing, you can blend the ingredients in a food processor or blender.
images – https://www.youtube.com/watch?v=eP0-6MYo4cI