Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Marinas Mexican Salad


Marinas Mexican Salad
A recipe from Consuming Passions colleague Marina Libia.
It's a favourite with children.
Serves 6

1 small cos lettuce,
(or your preferred variety)
1 medium Spanish onion
or 4 spring onions, chopped
1 large avocado
1 medium Lebanese cucumber
1 small red & green capsicum
2 celery stalks
1 can of red kidney beans
1 large jar of salsa,
(hot, mild to medium)
Grated cheddar cheese
Large tub of sour cream
1 packet of corn chips,
(preferably unsalted)
Salt and pepper

Chop the following ingredients into cubes or strips, onion, cucumber, capsicum, avocado, celery and tear the lettuce into mouth size pieces.
Drain and rinse the red kidney beans.
Place the ingredients in a deep salad bowl (preferably glass), so you can see the layers of colours.
First place a layer of lettuce leaves followed by a layer of celery, cucumber, red kidney beans, capsicum, onion and grated cheese.
Spread over the top the salsa and then slices of avocado. The final topping should be the sour cream spread smoothly and evenly and then crush the corn chips.
Optional, you may like to add fresh chopped chives to the sour cream before adding the corn chips. Keep in mind if you don't like some of the vegetables used, you can improvise with what you like, but the secret is having the sour cream, grated cheese, avocado, salsa and corn chips, that really give it the Mexican flavour.
Refrigerate just before serving. Great salad for BBQ.
Leftovers: To be used immediately.


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