Name: Mexican layered salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 400g cans red kidney beans, rinsed; 3 medium ripe tomatoes, chopped; 1 small red onion, finely chopped; 1/3 cup chopped coriander, plus extra, to serve; 1 medium avocado, chopped; 1 tablespoon lemon juice; 1/2 cup sour cream; 1 clove garlic, crushed; 1/2 iceberg lettuce, shredded; 1/2 cold barbecued chicken, skin and bones discarded, meat shredded; 1/2 cup grated tasty cheese

Mexican layered salad

If you're tired of the same-old chicken and garden salad, try this Mexican layered salad instead. With beans, avocado and coriander, it's bursting with flavour.

Ingredients

2 400g cans red kidney beans, rinsed

3 medium ripe tomatoes, chopped

1 small red onion, finely chopped

1/3 cup chopped coriander, plus extra, to serve

1 medium avocado, chopped

1 tablespoon lemon juice

1/2 cup sour cream

1 clove garlic, crushed

1/2 iceberg lettuce, shredded

1/2 cold barbecued chicken, skin and bones discarded, meat shredded

1/2 cup grated tasty cheese

Method

1.Combine beans, tomato, onion and coriander in a large bowl. Season with salt and pepper. Combine avocado and juice in a small bowl. Whisk sour cream with garlic and 1/4 cup water until smooth.

2.Arrange lettuce in a 3-litre (12-cup) glass serving bowl. Top with chicken, bean mixture and avocado.

3.Drizzle with sour cream mixture. Sprinkle with cheese and extra coriander. Serve.

This salad is best served in a clear glass bowl, but you can serve it on a platter if you prefer. You can prepare the salad several hours ahead; store, covered, in the fridge.
Note

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Ingredients

Method

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