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Mexican Summer Salad

Created by Ehmer, Saturday, 10 November 2007

Description

Serve with baked tortilla chips and salsa on the side.

Ingredients

At a glance

Cuisine

Ingredients

Beans and Pulses

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Serves

4

Filling

2 cans (15 oz) black beans, drained
1/2 cup canned sweetcorn, drained
1/2 cup chopped green bell pepper
1 green onion, including green top chopped
3 Tbs extra virgin olive oil
1 Tbs chopped fresh coriander leaves
1/8 tsp chili powder
salt and freshly ground black pepper to taste

Salad

4 large tomatoes
4 cups shredded lettuce
coriander leaves for garnish

Methods/steps

Prepare the filling
Mix beans, corn, diced pepper and green onion in a bowl.
Stir in olive oil, chili and chopper coriander.
Season with salt and pepper.
Cover and chill until required.
Assemble the salad
Halve each tomato and scoop out the pulp. Set the shells aside and chill if not used immediately.
When ready to serve, line four plates with shredded lettuce.
Place two tomato halves on each one.
Spoon equal amounts of the bean mix into each tomato half.
Garnish with coriander.

Additional Tips

Prepare the filling and tomato shells and chill until ready, or assemble the tomatoes and chill.

At last minute, prepare a bed of lettuce on each plate, place the stuffed tomatoes, garnish with coriander and a couple of corn chips.

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