Mexican Salad - Nathalie Gleitman
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Mexican Salad

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by Nathalie
Step by step recipe - 30 Min
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October 18, 2021

Tip: If you have a histamine intolerance you can make some adjustments to the recipe and still enjoy it! You can leave out the kidney beans and avocado, use bell pepper instead of tomatoes and make a simple olive oil and apple cider vinegar dressing or use macadamia nuts instead of cashews. That also works and is also super tasty!

Serves 2
Cooks in 30 Minutes
Difficulty Easy

INGREDIENTS

150g corn (from a tin), rinsed
150g kidney beans (from a tin), rinsed
1/2 tsp cumin
1tsp paprika
Pinch of salt
1 salad/2 handful fresh herbs such a parsley or coriander, chopped
1 handful cherry tomatoes or 1 red bell pepper, chopped
1/2 purple onion, chopped
1/2 avocado, cut into bite sized pieces
1-2 handul tortilla chips, crushed
For the creamy dressing:
50g cashews
80ml oat milk
1/2 lemon, juices
1 handful coriander
Pinch of salt

Method:

Preheat the oven to 200°C and line a baking tray with baking paper. Place the rinsed kidney beans and corn on it. Add cumin, paprika and salt and mix. Roast for 20min in the oven.

In the meantime, place the rest of the ingredients for the salad into a large bowl. Add the roasted corn and kidney beans.

For the sauce, place all the ingredients into a mixer and pulse until smoothie. Pour the desired amount on the salad, mix and serve!

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