Mexican salad

Mexican salad

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The ingredient of Mexican salad

  1. 1 teaspoon Dijon mustard
  2. 1 garlic clove, crushed
  3. 2 tablespoons chopped coriander leaves, plus extra leaves to garnish
  4. 1/4 cup (60ml) white wine vinegar
  5. 1/2 cup (125ml) extra virgin olive oil
  6. 420g canned red kidney or borlotti beans, rinsed, drained
  7. 1/2 iceberg lettuce, finely sliced
  8. 1 small red onion, finely sliced
  9. 150g cherry tomatoes, halved
  10. 2 capsicum (1 red, 1 yellow), roasted, cut into long, thin strips
  11. 1 avocado, flesh cut into thick wedges
  12. Breadsticks or corn chips, to serve

The instruction how to make Mexican salad

  1. Whisk together the mustard, garlic, coriander, vinegar and oil, then season with salt and pepper. Toss the drained beans with half the dressing.
  2. Divide lettuce between 6 tumblers. Combine the beans, onion, tomatoes and capsicum and add to tumblers. Sit a wedge of avocado on top, drizzle with remaining dressing and garnish with coriander leaves.
  3. Serve with long breadsticks or corn chips.

Nutritions of Mexican salad

fatContent: 316.197 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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