Recipe of the month: Mexican Salad

It's high time for a salad recipe methinks 😁

You all know what goes on during the year-end holidays right? You take off from work, go places, meet friends and family, cook up a storm, eat out at fancy places and in general, indulge in merriment without a care in the world. Self-control goes for a toss and you may find yourself stuffing your face at any time of the day or night with yummy goodies, partaking in a bit more alcohol than usual (mulled wine anyone?) and enjoying one too many buffets. The overeating combined with lethargy for a span of a month or maybe even two indeed makes a difference. December-Jan is when the numbers on the weighing scale increase sharply, prompting all kinds of frantic New Year resolutions regarding health and fitness 😂 That is definitely what happens to me!

So, I'm bringing you a delicious and satisfying salad recipe just in time for the holidays so that in addition to the unspeakable amount of carbs you are invariably going to consume, you remember to get your nutrients, fiber and protein. This Mexican salad would be a wonderful addition on your Christmas or New Year dinner party table. 

I have made this grain-free salad multiple times and it always is well received. I usually make it as a side salad with a Mexican meal or as a side to go with burgers, pizza or sandwiches. It doesn't have too many ingredients and is very simple to put together. I make two variations of the same salad (which I have mentioned in the recipe below). Try both and decide for yourself which one you like better. Also, do check out the notes section at the bottom of the recipe for more tips. 

Here's sincerely hoping to bring you more salad recipes in 2023. Happy holidays 💗

Mexican Salad

Preparation time: 15 to 30 min

Serves: 5-6

Recipe category: Salad/Mexican

Recipe level: Easy

Recipe source: An amalgamation of a few recipes

Ingredients for the salad:

1 can black beans, rinsed and thoroughly dried

10-12 red cherry tomatoes, halved

1 medium red onion. chopped

1/2 cup sweet corn kernels, cooked

1/2 cup colored bell peppers, diced

3 tbsp pickled jalapeños, drained and finely chopped

1/4-1/2 cup feta cheese, crumbled

1-2 ripe avocados, chopped into chunks

1 bunch fresh cilantro, chopped

Ingredients for the dressing:

2 tbsp freshly squeezed lemon juice

1 tsp honey or maple syrup

1/2 tsp cumin powder

1/2 tsp paprika

1-2 cloves garlic, finely minced

1/2 tsp salt

4 tbsp extra virgin olive oil

Freshly cracked black pepper or dry red chilli flakes, add as required

Method:

1. There are two ways I make this salad depending on my preference or how much time I have on hand. In one version, I keep the bell peppers and onion raw. In the second version, I coat them with oil and roast in the oven (200 deg C) for ~20 minutes. I do this because I really like the sweetness of roasted onions and bell peppers. That said, I do quite like the bright colors and crunch of the veggies when they are raw. Both versions are good so it is up to you what you want to follow 😊 

2. Add all the salad ingredients i.e. the black beans, cherry tomatoes, onion, sweet corn kernels, bell peppers, pickled jalapeños, feta cheese and fresh cilantro to a large bowl.

3. Add all the salad dressing ingredients to a clean and dry mason jar and give it a good shake until well combined.

4. Chop and add in the avocado last to the rest of the salad ingredients. Give the dressing another good shake and pour it over the salad. 

5. Gently toss the salad before serving.

6.  Enjoy at room temperature or cold. 

Notes:

• If cotija cheese is available you can use that. If not, feta cheese works well 
• You can sprinkle in some crushed tortilla chips over the salad for added crunch
• You can also add in salad leaves, cucumbers and olives if desired
• If making ahead of time, do not add the avocado or salad dressing beforehand. Add the avocado in at the last minute to prevent discoloration and add the salad dressing just before serving

Cheers,
Megha