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Mexican Salad

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A delicious layered salad, full of texture and so visually appealing. Ideally assemble in a deep glass bowl. A perfect side dish to serve when having a braai/barbecue and especially if you need to feed a crowd.

Serves 10 – 12
1 packet lettuce leaves, shredded
3 tomatoes, diced
½ cucumber, halved and sliced
2 large avocado pears, diced
1 x 410g tin whole kernel corn, drained
4 – 5 spring onions, chopped
1 x 410g tin red kidney beans, drained
Cheddar cheese, grated (about 180ml – 200ml)
Tortilla chips, scrunched into smaller pieces (Pringles are the nicest)

DRESSING:

180ml (¾ cup) salsa, mild or hot
60ml (¼ cup) good quality mayonnaise
15ml (1 Tbs) fresh lemon juice
125ml (½ cup) crème fraiche
180ml (¾ cup) fresh coriander, chopped
Pinch cayenne pepper
Salt and freshly ground black pepper to taste
Layer ingredients in a large bowl, except for the tortilla chips. Cover the bowl and refrigerate.
Whisk all the salad ingredients together either by hand or in a food processor and refrigerate until ready to serve.
A half hour before serving, pour the dressing over the salad and then top with the tortilla chips.

With Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.