Mexican Salad

I love Mexican food!!  This salad recipe is a go to recipe that we have on the nights we don’t have time to cook!

• 2 cups of shredded lettuce (I like iceburg lettuce for this recipe)
• 250g cherry tomatoes (or mini romas) quartered
• 400g red kidney beans (rinsed and drained)
• 1 corn on the cob (with kernels cut off)
• 1 avocado (diced)
• 150g organic salt reduced corn chips

Dressing:

• 2 T Extra Virgin Olive Oil
• Juice of 1/2 a lime
• 1 t Mexican Chilli Powder
• 1/2 t raw honey

1. Place all dressing ingredients into a jar and mix well.
2. Place lettuce, tomatoes, kidney beans, corn kernels and avocado in a bowl and gently combine.
3. Pour dressing over ingredients in bowl.
4. Serve salad on bed of corn chips.

Add roast chicken or your favourite cooked BBQ meat for a great meal.  This is also a winner if you have to take a salad to a BBQ..