Name: Tex-mex stacked salads
Cook time: 45 min
Total time: 45 min
Ingredients: Salsa; 1 1/2 cup cucumber, peeled, deseeded and finely chopped; 1 tablespoon red onion, finely chopped; 1 large red chilli, deseeded and finely chopped; 1 handful fresh coriander, chopped; 1/2 lime, juice; Salad; 2 chargrilled peppers; 400 gram corn kernels, sliced from the cob, or from a can, drained; 1/2 teaspoon smoked paprika; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 avocado, peeled and chopped; 1/2 lime, juice; 3 cup lettuce, chopped; 400 gram can of kidney beans, drained and rinsed; 1 punnet cherry or grape tomatoes, halved; 1 cup cheese, grated

Ingredients

Salsa

1 1/2 cup cucumber, peeled, deseeded and finely chopped

1 tablespoon red onion, finely chopped

1 large red chilli, deseeded and finely chopped

1 handful fresh coriander, chopped

1/2 lime, juice

Salad

2 chargrilled peppers

400 gram corn kernels, sliced from the cob, or from a can, drained

1/2 teaspoon smoked paprika

1/2 cup sour cream

1/2 cup mayonnaise

1 avocado, peeled and chopped

1/2 lime, juice

3 cup lettuce, chopped

400 gram can of kidney beans, drained and rinsed

1 punnet cherry or grape tomatoes, halved

1 cup cheese, grated

Method

1.In a bowl, combine the salsa ingredients and set aside for 10 minutes.

2.Chop chargrilled peppers and combine with corn and smoked paprika.

3.Mix the sour cream and mayonnaise together then fold in half the prepared salsa. Mix the remaining salsa into the chopped avocado with the lime juice.

4.Divide the chopped lettuce, placing it in the bottom of 8 plastic drinking cups, then add the kidney beans, forming a layer in each container. Divide the pepper and corn mixture equally between the containers followed by the avocado mixture, a layer of the sour cream dressing, a layer of halved tomatoes and then top with grated cheese.

5.Cover each cup with a cellophane jar cover and secure with a rubber band. Alternatively, layer into a clear-sided salad bowl.

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