Mexican Salad, can be a sumptuous meal in itself or a delectable accompaniment to your dinner. Food blogger Tarika Singh brings you a hearty and filling Mexican Salad recipe.
|Extra virgin olive oil||2 Tablespoon|
|Roughly chopped coriander||1 Tablespoon|
|Garlic||3 Clove (15 gm) , mince|
|Dried oregano||2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Cumin powder||3/4 Teaspoon|
|Chilli flakes||1/4 Teaspoon|
|Lettuce||200 Gram (chopped into bite sized pieces)|
|Tomatoes||2 Large , dice|
|Corn||1/4 Cup (4 tbs) (charred)|
|Kidney beans||1/2 Cup (8 tbs) , boil|
|Avocado||1 , dice|
|Chopped spring onions||1 Tablespoon|
1. In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well.
1.Roughly chop the lettuce into bite-sized pieces.
2.In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients.
3.Keep adding the dressing as you toss the salad through.
4.The delicious Mexican Salad is ready to be served.