Truly Yummy Mexican Salad
Gluten free and dairy free Mexican salad. Recommended ingredients sweetcorn, black beans, spring onions, red pepper, green pepper, red chilli pepper, avocado, coriander, mayonnaise, extra virgin olive oil, salt & pepper.
Equipment
- 1 salad bowl
Ingredients
- 300 g tin of sweet corn, drained and rinsed or 3 sweetcorn cobs cooked
- 400 g tin of black beans, drained and rinsed
- 1 bunch of spring onions, thinly sliced
- 1 red pepper, cored, deseeded and finely diced
- 1 green pepper, cored, deseeded and finely diced
- ½ red chilli pepper, deseeded and finely chopped
- 2 avocados, peeled and diced into 2cm cubes
- 2 tbsp chopped fresh coriander or frozen chopped coriander
- 2-3 tbsp mayonnaise recommend Stokes Mayonnaise
- 1-2 tbsp extra virgin olive oil
- salt & pepper
Instructions
- If using, cook the sweetcorn cobs in a pan of boiling water for 10 minutes or until tender. Drain and allow to cool in a bowl of cold water whilst you prepare the other ingredients.
- In a salad bowl, add the spring onions, red and green peppers, red chilli pepper, coriander, black beans, avocado and either the tinned sweetcorn or carefully slice the sweetcorn off the cooked cobs. Do not worry if the sweetcorn stays together this adds to the texture.
- Mix together with the mayonnaise and extra virgin olive oil and season with a little salt and pepper.
- Either serve immediately or store covered in the fridge until serving.
Notes
Truly Yummy Cajun Seasoning
- 2 tsp sweet smoked paprika
- 2 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp freshly ground black pepper
- 1 tsp sea salt