Mexican Salad

Mexican Salad

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This salad has the perfect combination of textures and flavours. Sweetcorn is tossed with black beans, tomatoes, avocado, red onion and chillies in a salad dressing. It's perfect as a dip with tortilla chips or as a side salad.


Serves: 6 

  • 1 1/4 (340g) tins sweetcorn, drained
  • 1 (400g) tin black beans, rinsed and drained
  • 3/4 (400g) tin chopped tomatoes with chilli, drained
  • 1 avocado, cut into 1.25cm chunks
  • 1 plum tomato, chopped or more to taste
  • 1 small red onion, diced
  • 3 tablespoons finely chopped jalapenos (from a jar)
  • 125ml Italian salad dressing, or to taste
  • salt and black pepper, to taste
  • hot sauce, to taste

Preparation:15min  ›  Ready in:15min 

  1. In a large bowl, lightly stir together the sweetcorn, black beans, tinned tomatoes, avocado, plum tomato, onion, jalapenos and salad dressing until well combined.
  2. Sprinkle with salt, pepper and hot pepper sauce to taste. Refrigerate until serving.

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