MEXICAN SALAD
Mexican Salad is a great, healthy salad with flavours from Mexican staples like beans, corn, cilantro, tomato and spices. Enjoy it as a light meal.
Ingredients
SALAD INGREDIENTS:
- ½ cup boiled red kidney beans
- ½ cup grated carrot
- 1 big tomato cut into chunks or about 12 baby tomatoes
- ½ cup boiled or roasted corn kernels
- ¼ cup bell pepper, roasted and chopped
- ¼ cup spring onion chopped
- ¼ cup cheese cubes
- 2 tbsp fresh coriander/cilantro chopped
- 1 tsp cumin seeds roasted
- some tortilla chips
TOMATO SALAD DRESSING:
- ¼ cup thick tomato puree
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- ½ tsp sugar
- ¼ tsp chipotle powder or smoked paprika
- ½ tsp salt
- ¼ tsp pepper powder
Instructions
- Roast the cumin seeds in a pan over low heat, stirring it constantly till it starts to turn brown.
- Preheat the oven to 180°C.
- Cut the bell pepper into half. Remove the seeds and stalk. Smear the top part with olive oil.
- Place it on a baking sheet, cut side down. You need only half of the bell pepper. Can add more if you want to.
- Cut 2 tomatoes into halves. Place on the baking sheet with cut side up.
- Brush lightly with olive oil.
- Let the pepper and tomatoes roast for 15- 20 minutes or until spots appear on the skin of the pepper.
- Let the bell pepper and tomatoes cool down.
- Remove the skin of the bell pepper and chop.
- Puree the tomatoes without any water for the dressing.
- Mix all the salad ingredients into a bowl.
- Mix the dressing ingredients in another bowl.
- Drizzle the dressing over the salad and serve immediately or serve the dressing on the side.
- Serve with tortilla chips on the side or arranged at the edge of the salad.
Notes
- Can use raw pepper if you like.
- Instead of spring onions can use white onion.
- Use cheese of your choice.
- Can use canned tomato puree.
- Add avocado if you want to.
- Use a dressing of your choice.