A healthy and fresh Mexican salad

This fresh and hearty salad is great for a quick dinner or sandwich topping. It is also great for winter – served warm of course! The best part is that this recipe is super easy and makes about 8 – 10 servings!


Salad Ingredients:
– 1 punnet of mushrooms, sliced
–  500 g cherry tomatoes. sliced
– 1 tin chickpeas, rinsed
– 1 tin black beans, rinsed
– 1 whole yellow pepper, diced into small squares
– 4 mielies, cooked and cut off the cob
– 1 round of feta, crumbled
– 2 avos, chopped

For the sauce :
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 jalapeno chili
– 2 tbsp honey
– A bunch of coriander


– Add the tomatoes and mushrooms to a heated pan with some olive oil and cook.

– Add the rest of the salad ingredients to a large bowl.

– Once the tomatoes and mushrooms are done, add to the bowl.

– In a jug combine all the sauce ingredients and stir until everything has mixed well together.

– Pour this mixture over the salad and toss to coat everything.

– Serve and Enjoy!!!


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