Recipe: Mexican Salad with Homemade Tomato Salsa

This salad is very easy to make and tastes delicious. I love the flavour combination of coriander, avocado and lime making me a big fan of Mexican style dishes. This salad serves about 2 portions and works well for a light lunch. If you want to make it more filling, add some brown rice or sweet potato wedges. It is also good served as a side salad.

The avocado provides healthy fats and the pinto beans are a great plant based source of dietary fibre, protein and iron.


For the salad

3 cups of shredded iceberg lettuce

1 cups of pinto beans (or your bean of choice)

1 cup of corn

1 cup of coriander

1/2 cup of tomatoes

1/2 cup of spring onion

1 avocado

Juice of one lime

1 tablespoons of extra virgin olive oil

Sea salt or pink Himalayan salt and pepper to season

For the salsa

1 cup of tomatoes

1 clove of garlic

Juice of half a lime

1/2 cup of coriander

1 tablespoon of jalapeono peppers


For the salad, roughly chop the lettuce, coriander, tomatoes, spring onion and avocado and add to a bowl with the beans and corn. Drizzle the olive oil and lime juice over the salad and season with salt and pepper. Lightly toss the salad.

For the salsa, put all of the ingredients in a food processor and lightly pulse so that you get a chunky salsa. Be careful not to over process as it is much nicer a little chunky.

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DESIGNED BY Frances Walsh 

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