Quick Entrees Mexican

Mexican salad

Name: Mexican salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: /mexican
Ingredients: 1 teaspoon Dijon mustard; 1 garlic clove, crushed; 2 tablespoons chopped coriander leaves, plus extra leaves to garnish; 1/4 cup (60ml) white wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 420g canned red kidney or borlotti beans, rinsed, drained; 1/2 iceberg lettuce, finely sliced; 1 small red onion, finely sliced; 150g cherry tomatoes, halved; 2 capsicum (1 red, 1 yellow), roasted, cut into long, thin strips; 1 avocado, flesh cut into thick wedges; Breadsticks or corn chips, to serve

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Ingredients (12)

1 teaspoon Dijon mustard
1 garlic clove, crushed
2 tablespoons chopped coriander leaves, plus extra leaves to garnish
1/4 cup (60ml) white wine vinegar
1/2 cup (125ml) extra virgin olive oil
420g canned red kidney or borlotti beans, rinsed, drained
1/2 iceberg lettuce, finely sliced
1 small red onion, finely sliced
150g cherry tomatoes, halved
2 capsicum (1 red, 1 yellow), roasted, cut into long, thin strips
1 avocado, flesh cut into thick wedges
Breadsticks or corn chips, to serve

Method

1.

Whisk together the mustard, garlic, coriander, vinegar and oil, then season with salt and pepper. Toss the drained beans with half the dressing.
2.

Divide lettuce between 6 tumblers. Combine the beans, onion, tomatoes and capsicum and add to tumblers. Sit a wedge of avocado on top, drizzle with remaining dressing and garnish with coriander leaves.
3.

Serve with long breadsticks or corn chips.