Mexican Salsa Salad
This salad is fresh, vibrant, packed full of flavour and is bound to be a great addition to your summer meal rotations.
Read below for some additional suggestions and variations of this recipe!
4x cups of corn kernels (fresh, frozen or canned. If using fresh/frozen, cook until soft first. If using canned corn kernels, drain and rinse thoroughly).
3 teaspoons of minced garlic (or 3 finely chopped garlic cloves)
2x medium tomatoes, diced OR 2x cups of halved cherry tomatoes
1/2 a medium red onion, diced
1x cup of ice berg lettuce, roughly chopped
1x cucumber, diced
1x can of black beans, drained and rinsed
1x red or green capsicum roughly chopped
1/4 cup of coriander roughly chopped
1x Avocado chopped into 1cm cubes
Drizzle of olive oil
Salt and pepper
- 1x Mango, peeled and cut into 1xcm cubes
- Oregano, paprika, cumin OR - Sprinkle of taco seasoning (to taste)
1. Prepare all of the vegetables and ingredients
2. Mix in a large bowl with olive oil, lime juice and minced garlic and season with salt and pepper
3. If using the optional mango and additional spices, stir through at the end.
Tips and Variations
Impress your friends or family with something different at your next get together.
Chop the veggies slightly smaller than usual and accompany this Mexican salsa salad with some corn chips or tortilla crisps for a fresh alternative to traditional dip.
My personal favourite way to enjoy this salad is to melt some cheese over some mince and corn chips in the oven, and use the salad as a fresh topping for nachos.
It makes a perfect filler for Taco's and burrito's, or is great as a stand alone salad with some seasoned beef/turkey/chicken mince or fish.
Another fun way to make a variation of this recipe is to peel the lettuce into cups as opposed to chopping and stirring through. You can then use the lettuce leaves as the tortilla in a similar manner to san choy bow.
Add it to the top of your enchiladas!