Mexican Salad


  • 1 head red leaf lettuce
  • 2 ripe avocados
  • 3 tsp lime juice
  • 4 medium tomatoes
  • 1 red onion
  • 2 cans of mixed pinto beans drained
  • kosher salt and fresh black pepper to taste

  • 4 tbs extra virgin olive oil
  • 1 tsp chili powder
  • 2 tbs of red wine vinegar
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • pinch of superfine sugar
  • 1 tbs cilantro, chopped
  • Using a large salad bowl with the red leaf lettuce leaves.
  • Cut the avocados in half, remove the seed and remove the flesh. Sprinkle with lime juice to prevent discoloration. Slice thinly
  • Thinly slice the tomatoes and onion and┬áseparate┬áthe onion into rings.
  • Arrange the avocado, tomatoes and onion around the salad bowl, leaving a space in the center.
  • Spoon the drained beans in the center.
  • Put all of the dressing ingredients in small bowl and mix well.
  • Drizzle the dressing over the salad and serve.

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