MEXI-BOWL SALAD RECIPE

Summer salad bowls are everywhere right now. Which is just as well, because we’re digging them, big time! This colourful salad, from food blogger Laura Ford, is jam-packed with Mexican flavour and is the perfect salad to bring to a BBQ or have as a meal on its own. The tomato salsa also doubles as a delicious dip for veggies, corn chips or even nachos; and can be mixed with avocado to make the best guacamole ever! Feel free to vary the quantities of vegetables and add extra chilli or lemon to your taste.


INGREDIENTS: 

Tomato salsa:
2 large ripe tomatoes, finely diced
1⁄4 red onion, finely diced
2 tbsp. fresh coriander, finely chopped
1⁄2 clove garlic, crushed
1 tsp. Taco seasoning mix
11⁄2 tbsp. lemon or lime juice
1 small chilli, seeds removed and finely chopped (optional)

Salad: 
1 cob of corn
1 cup tinned black beans
2 cups purple cabbage, thinly sliced
1 cup mixed lettuce leaves
1 small cucumber
1 avocado
Extra lemon/lime slices to garnish

METHOD: 

1. To prepare tomato salsa: combine all ingredients in a bowl, mix and set aside.

2. To blacken corn: cook corn in a pan on high heat and allow all sides to darken until charred. Alternatively, you can place under a grill and allow sides to darken. Timing will vary according to stovetops but it can take at least 10 minutes for all sides of the corn to darken. Allow to cool slightly before slicing off the cob. Mix corn with 2 tbsp. of tomato salsa and set aside.

4. To prepare beans: rinse and drain beans and mix with 3 tbsp. of tomato salsa. Set aside.

5. To prepare salad: arrange cabbage, lettuce, cucumber, avocado, tomato salsa, corn mix and bean mix on a plate. Garnish with extra slices of lemon.

6. Enjoy!

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