Mexican Rainbow Salad

Elena Duggan

Ingredients:

  • 400g/ 1can Black Beans, rinsed and drained
  • 400g/ 1can, Corn kernels, drained (fresh corn can be grilled and charred if desired)
  • 3-4 Jalapeño chilies, deseeded and finely sliced
  • 1 punnet mixed colour cherry tomatoes, quartered
  • ½ – 1 avocado, sliced
  • 1 bunch coriander, leaves only
  • 1 med Red onion, finely sliced
  • 2 limes, cut into wedges
  • ¼ iceberg lettuce, shredded
  • 1 med carrot, shredded or julienned
  • 50g EVOO, Australian

Dressing

  • 75g Sour cream
  • 5g smoked paprika
  • 2 limes, juice and zest
  • Murray River salt, to taste

Optional

  • Sour cream can be replaced with coconut yoghurt for a dairy free or vegan alternative.
  • Corn to be left off if paleo.
  • Replace corn and carrot with cooked diced sweet potato for a lower fructose option.
  • When seasonal, fresh mango slice make a nice addition to this salad.

Method:

  1. Mix dressing ingredients together to combine.
  2. On a platter, layer lettuce, carrot, onion, black beans, corn, jalapenos and tomatoes. Try to spread out the ingredients so you can see the varieties of colours.
  3. Fan out avocado on the side of the salad.
  4. Dress the salad with the dressing and garnish with a handful of coriander on top.

Notes

  1. Can be served with corn chips or tortillas if desired.
  2. Fresh corn or prepared beans can be prepared and used if desired.
  3. Tinned jalapeños can be used if drained and out of season or unavailable.

Health Notes:

  • Gluten free
  • Grain free (leave off corn/ corn chips)
  • Nut free
  • Vegetarian
  • Vegan option
  • Paleo option
  • Low fructose/ sugar free option

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