Mexican Salad

A colourful salad that is best made ahead.

(For 6 – 8 servings)

Ingredients

• 2 large tomatoes
• 1 – 2 sticks celery
• 1 red pepper
• 1 green pepper
• 1 cup corn kernels
• 1 cup cucumber cubes
• 1 cup chopped, cooked green beans
• 2 – 4 Tbsp chopped coriander

Dressing:

• ¼ cup olive or canola oil
• 2 Tbsp sugar
• finely grated rind of 1 lime or ½ lemon
• ¼ cup lime or lemon juice
• 2 cloves garlic, finely chopped
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp chilli powder

Method

Finely chop all the vegetables into small pieces about the same size as the corn and mix in a bowl. Shake the dressing ingredients together in a jar and add to the vegetables.

Mix the dressing gently but thoroughly through the vegetables, then leave to stand in the refrigerator for at least 15 minutes or up to 2 hours.

Toss coriander through salad just before serving.

This recipe is reproduced from ‘Sensational Salads’ by Simon and Alison Holst, published by Hyndman Publishing.