Mexican Salad

Monday, 30 July 2012

I'm at work all of this week and I wanted to find a load of easy and more importantly healthy (I'm on a little detox) meals that are really tasty and that I could take in as a packed lunch if I had any left over. So, we see the dawn of 5 days of salad, readers. But never fear, I'm not doing a few wilted leaves and slices of ham. I'm doing darn exciting salad that you could see yourself ordering in a restaurant. Why should it be boring after all?
My recipe today definitely isn't a dull one. It's a brilliant spicy Mexican bean salad. The colours alone make it worth making, just to photograph it and show your friends. Handily, it also tastes fab. 

For Mexican Salad you will need:
2 eggs
1 avocados, peeled and stoned
400g cans of kidney beans (you could alternatively use pinto beans, or a combination of both) rinsed and drained
Small red onion, finely sliced
Handful of coriander, roughly chopped
150g cherry tomatoes, halved

For the dressing:
1 red chilli, deseeded and finely sliced
Pinch of cumin
2 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of half a lemon
Few sprigs of coriander
Salt and Pepper

To begin, boil a small pan of water and gently place your eggs in and boil for 6 and a half minutes.

Whilst the eggs are boiling, you'll have time to prepare the rest of the salad.
Begin by rinsing the kidney beans and draining them of all liquid.

Then peel (or attempt to peel as I did) your avocado and remove the stone. This took me the whole 6 minutes to do. Pathetic avocado peeling attempt. If anyone has any tips on this, please send them to me asap. 

Slice into pieces and layer the bottom of a large serving dish with the avocado.

Once 6 and a half minutes is up, remove the eggs from your pan and place them into a bowl of cold water to cool off. 

Now you need to prepare the rest of the ingredients. Slice all of your tomatoes into halves and add to the avocado in your serving dish. 

Pour in your drained beans.

Now finely slice your red onion. Make sure the slices are thin. Chunky onion in a salad can be overpowering rather than tasty. 

Roughly chop up the coriander for the salad. Add it to the dish. Predictable move, eh. 

Now for the dressing. Start by putting 2 tablespoons of olive oil and a tablespoon of white wine vinegar into a bowl. Squeeze in the juice of half a lemon.

Chop up the coriander sprigs allotted for the dressing. Add them in along with a little salt and pepper and stir up. 

Finely chop a chilli. Do not touch your eyes for the rest of the day. I washed them at least 5 times and my fiery fingertips still made my eyes water. 

Add the dice into the dressing, stir up and give it a taste. Add any more ingredients to your taste. Personally I like a lot of coriander, but withheld my herby cravings as I already chopped up a bunch for the main salad. 

Toss the salad with the dressing. Now take the shell off of the eggs and cut them in half and slice into about sixths.

Nestle the yolky gems into the salad. They will add the last, most important splash of colour, taste and texture.
Man it looks good.

This baby serves well on its own - something I was looking for this week. However if you're feeling particularly peckish and are in need of a carb hit, then this can be served with tortilla chips.

What a beauty!
I'll be back tomorrow with more exciting salad. No more to the wilted leaves of yesterday! It is time for you to make the man who sells the doughnuts at work jealous. Too long has it been the other way round.
L. xxx

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...