Light Summer Mexican Salad


1 cup cherry tomatoes, cut into halves

Iceberg lettuce, sliced

1 cup kidney beans

1 cup sweet corn

1 onion, thinly sliced

1 avocado, sliced

Coriander for garnish

1 tortilla bread



3 tbsp olive oil

1 tbsp vinegar

Juice of 1 lemon

1 tbsp Dijon mustard

Salt and pepper



Cut tortilla bread into strips and fry it or bake it in a preheated oven at 200 °C for 7-10 minutes

Mix all veggies together in a big bowl

In a jar, put all dressing ingredients and shake well.

Add the dressing to the veggies bowl before serving.

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