Mexican Salad
Ingredients
butter lettuce leaves | ||
2 ripe avocados | ||
2 tsp lemon juice | ||
4 medium tomatoes | ||
1 red onion | ||
2 cups canned mixed beans, drained | ||
4 tbs olive oil | ||
dash of chili powder | ||
2 cloves garlic, minced | ||
2 tbs wine vinegar | ||
pinch superfine sugar | ||
1 tbs cilantro, chopped |
- Line a serving bowl with the lettuce leaves
- Cut the avocados in half and remove the pits.
- Thinly slice and squeeze lemon juice over to prevent browning.
- Thinly slice the tomatoes and onion and push the onion into rings.
- Arrange the avocado, tomatoes and onion around the salad bowl, leaving a space in the center.
- Spoon the beans into the center of the salad.
- Put all the dressing ingredients in a bowl and whisk together. Pour the dressing over the salad and serve.
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