Mexican summer salad


Serve with baked tortilla chips and salsa on the side. After all, this is Mexican inspired food.


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)


  1. Mix beans, corn, diced pepper and green onion in a bowl.
  2. Stir in olive oil, chili and chopper coriander.
  3. Season with salt and pepper.
  4. Cover and chill until required.
  5. Assemble the salad
  6. Halve each tomato and scoop out the pulp. Set the shells aside and chill if not used immediately.
  7. When ready to serve, line four plates with shredded lettuce.
  8. Place two tomato halves on each one.
  9. Spoon equal amounts of the bean mix into each tomato half.
  10. Garnish with coriander.


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.

4 servings
Preparation time
Cooking time
Total time
15 minutes