I’ve been making this recipe for the last month or so, playing around with different combinations to get it just right. I’ve finally cracked it. This delicious salad is the perfect accompaniment to BBQ or pan fried chicken breasts (rubbed in Mexican seasoning) and Mexican Street Corn.
If you are looking for a salad, or a meal that’ll impress, you can’t go wrong. Enjoy!
PS: The secret is to cut all the vegetables into equal sized small pieces.
1/2 large carrot – finely diced
2 spring onions (use green end only) – finely diced
1/2 c finely chopped mint
1/2 c finely chopped coriander
1/4 c sunflower seeds
1/4 c pumpkin seeds
1/2 c black beans (washed and drained)
1 large corn on the cob – cooked, cooled and sliced off the cob
1 avocado – finely diced (but don’t do this too far ahead of time!)
1/2 punnet cherry tomatoes – quartered
1/2 large telegraph cucumber – finely diced
1/4 red onion – finely diced
1/2 capsicum – finely diced
4 small radishes – finely diced
1/2 red chilli – very finely diced (with a little reserved for garnish)
*2 tsp Mexican seasoning (with a little reserved as a garnish) – buy it or make your own (recipe here)
Honey and Lime Dressing
1/4 c lime juice
1/4 c extra virgin olive oil
2 tbsp honey
2 tbsp finely chopped fresh coriander (or mint – or a combo of both)
1 garlic clove, crushed
1/4 tsp dried chilli flakes
- Toast the seeds in a dry frying pan until golden. Set aside to cool.
- Chop all the veges (except the avocado) and herbs and place in large bowl along with black beans, seeds, and most of the Mexican Seasoning (reserve half a teaspoon for garnish). Don’t add the chopped avocado until you are ready to eat (as it’ll go brown and yuck).
- Make the dressing by placing all of the ingredients in a jar with a lid and give it a good shake. When you are ready to eat the salad, drizzle the dressing over the salad, toss through.
- To garnish, sprinkle with the reserved Mexican Seasoning and finely diced chilli.