Mexican Summer Salad
Prep. : 20 mins
Cook : 10 mins
Total Time :
Cuisine :
Servings : serves 4-5
For The Dressing
Ingredients
Green salsa – 1 cup
Sour Cream – 1.5 tbsp
Mayonnaise – 1.5 tbsp
For The Salad
Ingredients
Corn on the cob – 1
English Cucumber (chopped)- 2
Red bell pepper (chopped)- 1
Yellow bell pepper (chopped)- 1
Cherry tomatoes (halved) – 10-15
Red kidney beans (rajma) – 1/4 cup(boiled)
Romain lettuce (chopped) – 1 head
Black olives – ¼ cup
Green olives – ¼ cup
Onion (sliced)- ¼ cup
Lemon juice – of a lemon
Avocado (pitted & sliced) – 1/2
Pumpkin seeds (toasted) – 1 tbsp
Nachos
For the dressing
Method-
1. Add all of the ingredients to a mixing bowl and whisk well to get everything combined nicely.
Chill before serving.
For the salad
Method
1. Roast the corn on the cob, on an open fire & cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred. Set the corn aside and allow it to cool enough to handle. Scrape the kernels off of the cob.
2. Now add all the salad ingredients to a large bowl except for the avocados and nachos.
3. Toss to combine.
4. Add dressing and toss again.
5. Garnish salad with avocados, pumpkin seeds, crushed nachos.
Pour some dressing on top before serving.
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