Mexican Salad

    Mexican Salad


    92 people made this

    About this recipe: This Mexican-inspired salad works well as an addition to bhurji, chapatis, tacos, burritos. Of course, it's great on its own, too!

    Serves: 7 

    • 1 (400g) tin black beans, drained
    • 1 1/4 (340g) tins sweetcorn, drained
    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 1 (400g) tin black beans, rinsed and drained
    • 450g frozen sweet corn
    • 3/4 (400g) tin chopped tomatoes with chilli, drained
    • half an onion, diced
    • 1 avocado, cut into 1.25cm chunks
    • 2 green chillies, seeded and minced
    • 1 plum tomato, chopped or more to taste
    • 1 red capsicum, diced
    • 1 small red onion, chopped
    • half a bunch fresh coriander, chopped
    • 3 tablespoons jalapeno pepper rings (from a jar), finely chopped
    • 1 tomato, diced
    • 125ml Italian salad dressing or more to taste
    • 7 tablespoons extra-virgin olive oil
    • salt and black pepper to taste
    • juice of 1 lime
    • hot pepper sauce to taste
    • 1/2 teaspoon honey
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr25min 

    1. In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.
    2. In a large bowl, lightly stir together the sweetcorn, black beans, tinned tomatoes, avocado, plum tomato, onion, jalapenos and salad dressing until well combined. Sprinkle with salt, pepper and hot pepper sauce to taste. Refrigerate until serving.


    For a tasty twist on an old favourite, layer this salad on top of a baked potato with lots of Cheddar cheese!

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