Name: Mexican salad bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 whole corn cobs; 1 wholemeal tortilla; 1/2 teaspoon cajun spice; 2 large tomatoes, chopped; 1 large red capsicum, seeded, chopped; 1 red onion, finely chopped; 125 gram can kidney beans, drained, rinsed; 1 baby cos lettuce, washed, leaves separated; 1 tablespoon shaved parmesan; coriander leaves, to serve; Dressing; 2 tablespoon sour cream; 1 lime, juiced; 1 teaspoon tabasco sauce

Ingredients

2 whole corn cobs

1 wholemeal tortilla

1/2 teaspoon cajun spice

2 large tomatoes, chopped

1 large red capsicum, seeded, chopped

1 red onion, finely chopped

125 gram can kidney beans, drained, rinsed

1 baby cos lettuce, washed, leaves separated

1 tablespoon shaved parmesan

coriander leaves, to serve

Dressing

2 tablespoon sour cream

1 lime, juiced

1 teaspoon tabasco sauce

Method

1.Bring a large saucepan of salted water to the boil. Add corn and cook 3-4 minutes, until just tender. Remove cobs and set aside to cool.

2.Preheat oven grill on hot. Place tortilla on oven tray and sprinkle with spice. Grill 2-3 minutes, until crisp and golden. Set aside until required.

3.To make dressing, whisk all ingredients together in a small jug. Season to taste.

4.Slice corn from the cob. Transfer to large bowl with tomatoes, capsicum, onion and beans. Season to taste and toss well.

5.Serve salad with lettuce, topped with parmesan and coriander leaves. Drizzle salad with dressing and accompany with broken pieces of tortilla.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%