Mexican Veggie Salad

    Mexican Veggie Salad


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    About this recipe: Kheera, sweetcorn, tomatoes and capsicum seasoned with lal mirchi, red wine vinegar and jeera. A light, refreshing salad that goes great with spicy meat dishes.

    Serves: 6 

    • 1 medium cucumber, chopped
    • 200 gm tin sweetcorn, drained
    • 2 large tomatoes, chopped
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 2 tablespoons red wine vinegar
    • 1 tablespoon dried crushed red chilli flakes
    • 1 clove garlic, minced
    • 1/2 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • handful fresh chopped coriander

    Prep:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. In a large bowl, toss together the cucumber, sweetcorn, tomatoes, green and red capsicum and red wine vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.

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