Mexican Salad

3:44 am on 10 March 2007

A colourful salad that is best made ahead.

(For 6 – 8 servings)

Ingredients

  • 2 large tomatoes
  • 1 – 2 sticks celery
  • 1 red pepper
  • 1 green pepper
  • 1 cup corn kernels
  • 1 cup cucumber cubes
  • 1 cup chopped, cooked green beans
  • 2 – 4 Tbsp chopped coriander

Dressing:

  • ¼ cup olive or canola oil
  • 2 Tbsp sugar
  • finely grated rind of 1 lime or ½ lemon
  • ¼ cup lime or lemon juice
  • 2 cloves garlic, finely chopped
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp chilli powder

Method

Finely chop all the vegetables into small pieces about the same size as the corn and mix in a bowl. Shake the dressing ingredients together in a jar and add to the vegetables.

Mix the dressing gently but thoroughly through the vegetables, then leave to stand in the refrigerator for at least 15 minutes or up to 2 hours.

Toss coriander through salad just before serving.

This recipe is reproduced from ‘Sensational Salads’ by Simon and Alison Holst, published by Hyndman Publishing.

From Jesse Mulligan, 1–4pm

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