Mexican Salad Bowl – Fresh & Flavorful

A Mexican salad bowl is a vibrant mix of fresh vegetables, creamy dressing, and crunchy toppings – a perfect quick meal that bursts with color and flavor. Ideal for warm days or when you crave something light yet satisfying. This recipe is versatile, so you can easily adjust the ingredients to your taste.

Ingredients

• 200 g canned sweet corn (drained)

• 200 g canned red kidney beans (drained)

• 1 red bell pepper, diced

• 1 avocado, diced

• 1 small red onion, finely chopped

• 100 g cherry tomatoes, halved

• Juice of 1 lime

• 2 tbsp olive oil

• 100 g tortilla chips (optional)

• Fresh cilantro or parsley, chopped (for garnish)

• Salt and pepper to taste

Dressing

• 3 tbsp mayonnaise

• 3 tbsp sour cream

• 1 tsp ground cumin

• 1 tsp chili powder (or to taste)

• A pinch of paprika

Instructions

1. Prepare the dressing – In a small bowl, mix mayonnaise, sour cream, cumin, chili powder, and paprika until smooth. Set aside.

2. Combine the salad ingredients – In a large bowl, mix corn, beans, bell pepper, avocado, onion, and tomatoes.

3. Season – Drizzle with lime juice and olive oil, then season with salt and pepper to taste. Toss gently.

4. Serve – Transfer the salad to serving bowls, drizzle with dressing, sprinkle with fresh cilantro or parsley, and top with tortilla chips if desired.

Tip

For extra flavor, toast the corn in a dry pan for a few minutes before adding it to the salad – it will add a subtle smokiness.