Recipes
15-minute Mexican chopped salad
Season :All
Servings :2-3
Diet :Vegan, gluten free
Time :15 minutes
Difficulty :Easy
You can eat this salad in so many ways! - As a dip for your nachos or over a nacho dish - In wraps or taco's with e.g. cumin chipotle grilled chicken and sour cream - As a salad with queso fresco or feta cheese - Over quesadillas etc.
INGREDIENTS
- 1 tin of black beans
- 1 tin of corn
- 1/2 green jalapeño
- 1 avocado
- 1/2 cucumber
- 2 pointed bell peppers
- 250 gr. cherry tomatoes
- 1/2 red onion
- 3-4 limes
- 15 gr. coriander
- Splash of extra virgin olive oil
- Salt and pepper
PREPARATION
- Chop the red onion and add to a bowl with the juice of 2 limes and a pinch of salt and set aside for at least 10 minutes.
- Meanwhile, finely chop the jalapeño, coarsely chop the coriander and cut the avocado, cucumber, pointed peppers and tomatoes into small cubes. Add everything together in a large bowl.
- Pour the black beans and corn into a colander and rinse. Add to the salad. Scoop out the red onion from the lime juice (you can discard the juice) and add to the salad.
- Finish the salad with the juice of 1-2 limes a dash of olive oil, salt and pepper to taste and mix everything together well. Serve as any of the above options!
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