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Layered Mexican salad recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Mexican-inspired loaded salad with quinoa, black beans, avocado, and corn - a fiesta in a bowl!
Ingredients:
  • 250.00 ml tri-colour quinoa, rinsed
  • 1 tsp cumin seeds
  • 62.50 ml chopped fresh flat-leaf parsley, plus extra leaves to serve
  • 2 corn cobs, husks and silks removed
  • 56.88 gm extra virgin olive oil
  • 1 green capsicum, finely chopped
  • 400g can black beans, drained, rinsed
  • 1 red capsicum, finely chopped
  • 1/4 iceberg lettuce, finely shredded
  • 1 yellow capsicum, finely chopped
  • 250g cherry tomatoes, halved
  • 1 avocado, sliced
  • 86.63 gm lime juice
  • 2.50 gm smoked paprika, plus extra to serve
  • 300ml carton sour cream
Instructions:
  • In a medium saucepan, combine quinoa, cumin, and 2 cups of water. Simmer over medium-high heat until the liquid is absorbed, about 15 to 20 minutes. Then, transfer to a large tray and let it cool for 20 minutes before stirring in the parsley.
  • Brush the corn with 1 tablespoon of oil and char it in a large frying pan over medium-high heat for 10 minutes, turning occasionally until charred all over. Transfer the corn to a chopping board and cut off the kernels with a large knife, keeping the kernels in nice big chunks.
  • In a 4-litre glass serving bowl, add quinoa, green capsicum, beans, red capsicum, lettuce, yellow capsicum, tomato, and avocado. In a small bowl, mix lime juice and remaining oil, season with salt and pepper, and pour over the salad. Swirl paprika into sour cream, then spread over the salad. Finally, add corn, parsley, and a sprinkle of paprika. Serve and enjoy!

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