Mexican Salad

    (90)
    1 hour 25 mins

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


    93 people made this

    Ingredients
    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

    Directions
    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.

    Tip:

    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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    Reviews and Ratings
    Global ratings:
    (90)

    Reviews in English (74)

    by
    39

    Mmm, mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans, a can of diced tomatoes with chiles instead of fresh, and basil for the cilantro. Less oil and more lime juice, just as a personal preference. I have a girlfriend who makes something similar, only with Italian dressing and this beats hers...no contest.  -  05 May 2005  (Review from Allrecipes US | Canada)

    by
    29

    A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II.  -  30 Aug 2005  (Review from Allrecipes US | Canada)

    by
    25

    really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas.  -  31 Dec 2004  (Review from Allrecipes US | Canada)

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