Rosco and I are total Tex-Mex addicts. Anything with avocado and coriander and we’re totally sold.
This Mexican Salad is delicious. A beautiful medley of vegetables that uses classic flavours and is super easy to make.
I think I’ve mentioned before that I get a bag of dry beans and cook the whole batch and then freeze them into individual portions – it makes life so much easier, and you can just grab the frozen black beans and pop them into the fridge the night before you wish to make this salad.
- Baby tomatoes
- 1 corn cob (or approx 1 cup corn kernels)
- 1 cup black beans
- 2 sheets mountain bread (or a similar flat bread)
- 1 Tablespoon chopped coriander
- ½ red cayenne chilli
- 1 Tablespoon almond milk
- 1 lime
- 1 teaspoon smokey paprika
- ½ teaspoon cayenne pepper
- Olive oil
- Preheat your oven to 180°C (approx 350°F).
- Combine and mix the cayenne pepper and paprika with about 2 Tablespoons of olive oil, and brush onto the mountain bread, laying flat on an oven dish. Set aside.
- Chop your lettuce and tomatoes and place in your serving plates/bowls.
- Place the chilli, coriander, lime juice and avocado into the food processor and mix until smooth. Stir in your almond milk a little bit at a time, and add more or less to get the quantity you like. Set aside.
- Place your mountain bread in the oven, checking regularly - there is a sweet spot when the mountain bread is crispy but the middle bits still have a little bit of bite to them. This is at approximately 5 minutes - it may look like the edge is crispy and the middle just has some oil on it, but in fact the middle part is usually crispy too. You can pick it up to check.
- Heat a frypan, and add a dash of olive oil (and some extra paprika and cayenne pepper if you wish).
- Cut the corn kernels off the cob, and place in the frypan with the black beans, and fry for approximately five minutes or until cooked.
- Combine the corn, black beans and break the mountain bread onto the lettuce and tomatoes, and then add the dressing.