This salad is perfect as a lunch, a snack, a side with dinner or even as a sort-of salsa with your corn chips. I would suggest that you double up on this recipe because you will want to eat it for days (if you’re anything like me!). It is a great colourful vegan salad that also goes very well with braaivleis or with my pulled pork.
This salad works beautifully on a camping trip too because the ingredients travel well. The secret is in the salad dressing, so make sure you spend a bit of time putting it together. The dressing can be made a day in advance & kept in a jar with a lid in the fridge until you are ready to use it.
Mexican-Style Salad, serves 4 as a main meal or 6 as s side
For the salad
1 tin of sweet corn in brine, drained & rinsed
1 tin of black beans, drained & rinsed well
1 cup of cherry tomatoes
1/2 green pepper, deseeded & cut into bite sizes
1/2 red pepper, deseeded & cut into bite sizes
1/2 cucumber, cut into chunks
small bunch of fresh coriander (cilantro), leaves chopped
1 avocado
For the salad dressing:
1/2 red onion, chopped very finely
1 garlic clove, chopped very finely
the juice & zest of 4 limes
1 teaspoon of brown sugar
2 tablespoons finely chopped pickled jalapeño & some of the pickle juice
¼ cup extra-virgin olive oil
½ teaspoon salt, to taste
freshly ground black pepper to taste
Garnishes: coriander, crumbled feta (optional), lime wedges
Toss all of your ingredients together. Whisk the salad dressing ingredients to combine. If you prefer a less ‘bitty’ dressing, blend the dressing in a food processor.
Before serving: drizzle the dressing over the salad. Garnish with coriander, avocado slices & feta cheese (if using).
Next time that you are looking for a salad, keep this delicious baby in mind. It is a real winner.
Thanx for visiting.
Yolandi ♥
Images: Andrea Caldwell for aZestyLife