Mexican Salad


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.




15 min


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