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Recipe Collection Mexican Summer Salad
Recipe Collection Mexican Summer Salad
Mexican Summer Salad
Description
Serve with baked tortilla chips and salsa on the side. After all, this is Mexican food.
Ingredients
At a glance
Serves
4
Filling
- 2 cans (15 oz) black beans, drained
- 1/2 cup canned sweetcorn, drained
- 1/2 cup chopped green bell pepper
- 1 green onion, including green top chopped
- 3 Tbs extra virgin olive oil
- 1 Tbs chopped fresh coriander leaves
- 1/8 tsp chili powder
- salt and freshly ground black pepper to taste
Salad
- 4 large tomatoes
- 4 cups shredded lettuce
- coriander leaves for garnish
Methods/steps
- Prepare the filling
- Mix beans, corn, diced pepper and green onion in a bowl.
- Stir in olive oil, chili and chopper coriander.
- Season with salt and pepper.
- Cover and chill until required.
- Assemble the salad
- Halve each tomato and scoop out the pulp. Set the shells aside and chill if not used immediately.
- When ready to serve, line four plates with shredded lettuce.
- Place two tomato halves on each one.
- Spoon equal amounts of the bean mix into each tomato half.
- Garnish with coriander.
Additional Tips
Prepare the filling and tomato shells and chill until ready, or assemble the tomatoes and chill.
At last minute, prepare a bed of lettuce on each plate, place the stuffed tomatoes, garnish with coriander and a couple of corn chips.
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