6 June 2022

Mexican-Inspired Chopped Salad

Name: Mexican-Inspired Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Corn; 1 Red onion; 3 Tomato; 90g Cucumber; 6tbsp Parsley; 400g Black beans; 3tbsp Lime juice; 1tsp Ground cumin; 1 Garlic clove; 1tsp Tabasco; 2tbsp Mayonnaise; 6tbsp Olive oil; Salt & pepper; Corn tortilla chips

A crunchy, colourful salad made from corn, red onion, tomato, cucumber, parsley and black beans, all dressed with a creamy and simple dressing made from fresh lime juice. A perfect picnic salad that can be made up to three days in advance and stored in the fridge. Delicious served on its own or with tortilla chips for extra crunch.

Substitutes:

No parsley? Use coriander.
No lime juice? Swap for lemon juice.
No black beans? Try with chickpeas or lentils instead.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 2

Ingredients:

1 Corn (off the cob)

1 Red onion (diced )

3 Tomatoes (chopped )

90 g Cucumbers (chopped )

6 tbsp Parsley (chopped )

400 g Black beans (drained and rinsed )

For the dressing:

3 tbsp Lime juice

1 tsp Ground cumin

1 Garlic clove (grated )

1 tsp Tabasco

2 tbsp Mayonnaise (or vegan mayonnaise )

6 tbsp Olive oil

Salt & pepper (to taste )

For serving:

Corn tortilla chips (to taste )

Recipe:

Prepare all of your ingredients.
In a bowl, add all the dressing ingredients and mix until combined. Season with salt and pepper.
Pour the dressing into a medium-sized up-cycled jar.
Stack your ingredients starting with the red onion and following with the corn, black beans, tomatoes, cucumber and parsley.
Press until airtight, close the jar and store in the fridge for up to 3-4 days, or until ready to eat.
When you are ready to eat, simply pour all the content of the jar into a large mixing bowl and toss all of the ingredients together until coated in the dressing.
Divide into plates and serve with corn tortilla chips for extra crunch.