Mexican summer salad
Serve with baked tortilla chips and salsa on the side. After all, this is Mexican inspired food.
Ingredients
2 cn beans (black beans, 15 oz cans, drained)
1⁄2 c corn (sweet corn, drained if from a can)
1⁄2 c bell pepper (green, chopped)
1 scallion (including green top, chopped)
3 T olive oil (extra virgin)
1 T coriander (fresh leaves, chopped, plus some more whole for garnish)
1⁄8 t chili powder (or to taste)
salt (to taste)
pepper (freshly ground black pepper, to taste)
4 tomato (large, washed)
4 c lettuce (shredded)
Instructions
- Mix beans, corn, diced pepper and green onion in a bowl.
- Stir in olive oil, chili and chopper coriander.
- Season with salt and pepper.
- Cover and chill until required.
- Assemble the salad
- Halve each tomato and scoop out the pulp. Set the shells aside and chill if not used immediately.
- When ready to serve, line four plates with shredded lettuce.
- Place two tomato halves on each one.
- Spoon equal amounts of the bean mix into each tomato half.
- Garnish with coriander.
Total time
15 minutes
Cooking time
0
Preparation time
15
Yield
4 servings
Notes
Prepare the filling and tomato shells and chill until ready, or assemble the tomatoes and chill.
At last minute, prepare a bed of lettuce on each plate, place the stuffed tomatoes, garnish with coriander and a couple of corn chips.
Source
easy, mix, cold
salads, side dishes, one dish meal
Tex-Mex food recipes
Food in U.S.A.
Food in U.S.A.