• Iris Windsor

Mexican Salad

Updated: Oct 31

With the hot days of summer still with us, we often look for food that is refreshing. We so often turn to salads because they are light, easy to prepare and most of all refreshing

This particular Mexican Salad fits the bill and has become a new family favourite.

Mexican Salad will keep for several days in the fridge but it also makes an amazing Mexican Frittata. Just beat up 4 eggs with a little salt and pepper and add to the leftover salad in a pan. Add a little cheese to the top and finish off in the oven. Delicious!

Mexican Salad

Ingredients

Mexican Salad

4 ears corn , husks and silks removed (about 3 cups) See note

1 small green bell pepper , diced

1 small yellow bell pepper , diced

2 cans black beans , rinsed and drained

2 cups cherry tomatoes , halved

1 small red onion , diced (about 1/2 cup)

1/2 cup finely chopped celery

2 avocados , peeled and cubed (*optional)

1/4 cup coriander, chopped

1 cup fresh baby spinach leaves

1 batch of honey lime dressing

Method

  1. Grill corn and remove corn niblets when cool enough

  2. OR grill frozen corn niblets in a pan. Set aside to cool

  3. Place in a large bowl

  4. Wash beans and set aside to drain

  5. Finely chop peppers, onion and celery. Add to bowl

  6. Add drained beans to bowl

  7. Slice tomatoes in halves. Add to bowl

  8. Chop coriander. Add to bowl

  9. Refrigerate till required

  10. When ready to serve

  11. Lay spinach leaves on bottom of serving bowl or platter

  12. Add chopped avocado if using

  13. Dress with honey lime dressing

  14. Garnish with coriander

Honey Lime Dressing

Ingredients 1/2 cup lime juice

3 tbsp olive oil

4 tbsp honey

1/2 tsp cumin

salt and pepper

Salt and pepper

Dressing

1. Mix everything together until well combined.

2. Taste and season as needed.

3. I made exactly as above and it was light and refreshing


Make it creamy: Add everything to a blender with half an avocado or some sour cream.

Add coriander: Blend in some cilantro to brighten up the dressing.

Make it spicy: Make the dressing in a blender with some fresh jalapeno or chipotle peppers. You can also use chili powder if you don't want to blend it.

Do it all: Add the avocado, cilantro, and chipotle pepper. You may need some extra oil or water for this option. It's so good! Note:

1. Use 3 cups of frozen sweet corn if you want to to make things quick and easy

2. Beans. You can mix the beans. 1 can black beans and 1 can cannellini beans

3. You can use this salad as a dip with corn chips if desired


To learn more about us at Dragonfly's Early Learning at Coolum Beach, go to:

https://www.dragonflys.com.au/contact-us/

Or Call us on 07 5471 6500 to talk to us or to make a booking. We would love to hear from you

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