MAINS

Cool Beans Mexican Salad Bowl

This is a super simple salad recipe that lets the natural flavours of the vegetables speak for themselves! While this type of food is associated with Mexican tacos, I ate this salad when trekking in the Sahara. God knows how the vegetables stayed fresh, though our Berber guide managed to rustle this up for us on a number of occasions and I’ll always remember the freshness of the flavours and hit of hydration against the sand dunes and cracked earth.

Recipe

Mexican Salad Bowl

Portion: 2+

Ingredients: 

  • 1 cucumber 
  • 1 avocado per person
  • 2 peppers 
  • 330g cherry tomatoes
  • 400g mixed beans (200g per person) in tomato sauce (or whizz up your own with tomatoes + puree) 
  • 1 red onion 
  • Small handful jalapenos 
  • Handful of parsley 
  • Handful of coriander 
  • Small handful chives 
  • Dash of rice vinegar
  • Squeeze of lime juice

 

Instructions:

  1. Dice all salad vegetables – so 1 cucumber, 2 peppers, 330g or so of cherry tomatoes (leave a handful if you are making your own bean sauce), 1 red onion, a small handful of jalapenos (to taste) and your choice whether you dice the avocado or slice it to place on top. 
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    I’d recommend using a vegetable chopper to dice this seconds! Here’s the one I use or US version (Amazon Associate).
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  2. Add all diced salad to a large mixing bowl with a dash of rice vinegar and squeeze of lime juice.
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  3. Chop the coriander (handful), parsley (handful) and chives (small handful) and add to the mix. Mix well then serve up your portion.  
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  4. Add a portion of mixed beans on top (200g per person). If you are using plain beans, you can either blend them for a bean paste or blend a few tomatoes with some tomato puree and a dash of paprika and cayenne.

     

  5. If you sliced the avocado, add this on top and you’re done. 

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