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
Related Recipes
Other recipes you may like
Trending and Sponsored
Recently added
