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Home > Recipes > Mexican salad

Mexican salad

Image of the mexican salad in a white bowl with serving spoons, a lime wedge and bread on the side
(0)
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
Vegetarian
,
Dairy free
,
Nut free
Image of the mexican salad in a white bowl with serving spoons, a lime wedge and bread on the side
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

400g can corn kernels, drained & rinsed
400g can no-added-salt black beans, drained & rinsed
250g punnet cherry tomatoes, halved
1 avocado peeled, stone removed & diced
1 small red onion, peeled & diced
1 red capsicum, deseeded & diced
2 limes, juiced
½ bunch coriander, finely sliced
3 tbsp of sunflower oil
Tabasco to taste (optional)
3 wholemeal wraps
Freshly cracked pepper to taste

Savvy swaps

You can swap:

Canned corn
Fresh or frozen corn kernels
Cherry tomatoes
2 tomatoes, chopped
Black beans
Kidney beans

Tips

  • With beans and vegetables this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Black beans provide plant-based protein. Choose no-added-salt varieties to reduce sodium intake. 
  • You can make this recipe gluten free by using gluten–free wraps. 

  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 

  • Bottled lime juice can be used to save time and money. 
  • Frozen and canned corn can be a cheaper option when fresh vegetables are expensive. 

Method

Step 1
Pre-heat oven to 180°C.

Step 2
Place wraps on a baking paper lined oven tray. Bake for 10-15 minutes or until crisp. Break into pieces.

Step 3
Combine all the other ingredients in a large bowl and serve with pieces of baked wrap.

Food safety tip: If you are packing for lunch, the salad needs to be kept cold so pack an ice brick. Pack the bread separately. 

Tips

  • With beans and vegetables this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Black beans provide plant-based protein. Choose no-added-salt varieties to reduce sodium intake. 
  • You can make this recipe gluten free by using gluten–free wraps. 

  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 

  • Bottled lime juice can be used to save time and money. 
  • Frozen and canned corn can be a cheaper option when fresh vegetables are expensive. 

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