Vegetarian Mexican salad
Prep:
5 mins
Cook:
10 mins
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
