Mexican Salad

[Guest guest]

Mexican Salad

 

 

Serve these in clear tumblers for great looking individual salads.

 

 

1 tsp Dijon mustard

1 garlic clove, crushed

8 tsp chopped coriander (cilantro) leaves, plus extra leaves to

garnish

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

420 g (15 oz) canned red kidney -OR- borlotti beans, rinsed, drained

1/2 iceberg lettuce, finely sliced

1 small red onion, finely sliced

150 g (5 1/3 oz) cherry tomatoes, halved

2 capsicums (bell pepper)(1 red, 1 yellow), roasted, cut into long,

thin

strips

1 avocado, flesh cut into thick wedges

GF breadsticks -OR- corn chips, to serve

 

 

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.

 

3. Combine the beans, onion, tomatoes and capsicum and add to tumblers.

 

4. Sit a wedge of avocado on top, drizzle with remaining dressing and

garnish with coriander (cilantro) leaves.

 

5. Serve with long GF breadsticks or corn chips.

 

 

Serves 6.