Mexican Saladback to main
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!
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!