How to make Spicy Mexican Salad -
Chicken sausages, sweet corn and kidney beans tossed in spicy mexican dressing.
This recipe is from the book Salads.
Spicy Mexican Salad Recipe Card
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 16-20 minutes
Ingredients for Spicy Mexican Salad Recipe
Sweet corn 1/2 cup
Red kidney beans 1 cup
Onions 3 medium
Fresh red chilli 1 long
Green capsicum 1 medium
Salt to taste
Fresh coriander leaves a few sprigs
Hot and sweet sauce tablespoon
Iceberg lettuce 5-6
Tortilla chips a handful
Chicken sausages cooked and cut into 1/2 inch cubes 6
Place the corn, kidney beans, onion, capsicum and sausages in a large bowl. Toss lightly to mix.
Mix together the chilli sauce, tomato ketchup, lemon juice, red chilli and salt in a small bowl.. Just before serving, spoon the dressing over the salad and toss well to mix.
Serve sprinkled with crushed tortilla chips.