Vegetarian Mexican salad

Prep: 5 mins
Cook: 10 mins
Vegetarian Mexican salad
A colourful, zesty vegetarian salad, easy to make and ideal for a quick healthy supper.
 

2 tbsp olive oil

1 large onion, chopped

200g tinned sweet corn, drained

4 large tomatoes, chopped

400g tinned black or kidney beans, drained and rinsed

1 tbsp chili powder (optional)

1 ½ tsp dried oregano

Handful fresh coriander, chopped

100g mixed salad leaves, roughly chopped

100g white cheddar, grated

1 avocado, stone removed and cubed

Tortilla, chips to serve

Lime wedges for garnish

Heat the oil in a large non-stick pan over medium heat.

Add the onion and sweet corn and cook, stirring, until the onion begins to brown, about 5 minutes.

Add 1 chopped tomato to the pan along with beans, chili powder (if using), 1 teaspoon of oregano and some salt.

Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Combine the rest of the chopped tomatoes with the coriander ½ teaspoon of oregano, some salt and a squeeze of lime.

Mix well in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa, avocado and the cheese.

Serve with tortilla chips, salsa and some lime wedges if you like.

Serves
4

Preparation Time
5 minutes

Cooking Time
10 minutes

Main ingredients
Beans, Cheese, Vegetables

Recipe Type
Dinner, Healthy, Salads, Vegetarian

Cuisine
Mexican

Special Info
Vegetarian

Level of Difficulty
Easy

54 Shares

Other recipes you may like