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

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