Advertisement
Home Food & Recipes

Mexican salad

Light and bright.
6
20M
10M
30M

This plate has got pretty much every colour of the rainbow, with a whole lot of textures to boot, especially with the crispy shredded tortillas.

Looking for a Mexican rice recipe to serve with your salad?

Ingredients

Method

1.

Preheat oven to 210°C fanforced (230°C conventional). Line an oven tray with baking paper. Stack tortillas and fold in half. Slice into 3mm thick strips. Transfer to prepared tray and toss with oil. Spread on tray. Bake for 6 minutes or until lightly golden. Set aside on tray to cool completely.

2.

On a large platter, layer rice, beans then all the vegetables. Drizzle with extra oil and a little chimichurri.

3.

Scatter over pomegranate, coriander and a little of the tortillas strips. Serve with more chimichurri and remaining tortillas on the side.

You might need

You might also want to make this Red Capsicum Microwave Mexican Breakfast Bowl

Loading the player...

You may also like 

Related stories


Advertisement