Vegetarian Mexican salad
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
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