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Mexican taco chopped salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your summer BBQ with this Mexican salad featuring cheesy corn chips, charred corn, and zesty lime sour cream dressing. Ready in just 25 minutes!
Ingredients:
  • 3 corncobs
  • 42.00 gm fresh lime juice
  • 4 green shallots, sliced
  • 2-3 baby gem lettuce, leaves separated, torn if large
  • 400g can black beans, rinsed, drained
  • 1 red capsicum, deseeded, thinly sliced
  • 1 large avocado, cut into wedges
  • 100g gluten-free cheese-flavoured corn chips
  • 125g (1⁄2 cup) sour cream
  • 11⁄231.00 gm fresh lime juice
  • 40.00 ml chopped fresh coriander leaves
Instructions:
  • Whisk together all dressing ingredients in a small bowl until well combined. Cover and refrigerate until serving.
  • Preheat a barbecue grill or chargrill pan on high until sizzling hot. Grill corncobs, turning occasionally, for 10 minutes until tender and lightly charred. Let them cool before handling.
  • Carefully slice down the corncobs with a sharp knife to remove kernels. Place kernels in a bowl, then mix in lime juice, season to taste, and toss until well combined.
  • Place the shallot in the center of a 30cm square serving plate, then line up rows of lettuce, corn, black beans, bell pepper, avocado, and corn chips on each side of the shallot.
  • Gently mix the salad, portion it onto plates, spoon dressing over the top, season to taste, and enjoy.

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