Mexican Salad Bowl
All the elements you love from fajitas made super fast in one big salad bowl. Great as an accompaniment or a meal in itself. A very handy recipe to have.
Servings: 2
: 321 kcal
Ingredients
- 1 can of black beans about 400g, washed and drained well
- 1 small can of sweetcorn about 200g, washed and drained
- 6-8 cherry tomatoes sliced in half
- 1 ripe avocado diced
- 2-3 spring onions finely sliced
- 1 clove of garlic minced
- Juice of a lime
- 2-3 tbsp chopped fresh coriander
- 3 tbsp grated cheese*
- A quarter of an ice berg lettuce cut into large chunks
- 1 small carrot grated
Optional
- Sour cream to serve
- Extra lime wedges
Instructions
-
Place the drained beans and corn in a large bowl then add all the ingredients down to the cheese. Toss well to distribute the dressing throughout the salad.
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Serve by topping with the grated cheese and tuck the lettuce and carrot around the sides of the chopped salad (or serve in a separate bowl). Serve the sour cream in a small bowl if liked.
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If serving fussier folk, simply use a large platter and pile the ingredients on, one by one, side by side so your guests can take what they like. Wedges of lime are always a good idea to season as you go.
Recipe Notes
* = Double Gloucester is my go to all purpose cheese but use whatever you like most - chunks of feta or griddled halloumi would be great.