Mexican chopped salad

Mexican_Chopped_Salad easy food

Serves 4

For the dressing:
80ml cold-pressed rapeseed or olive oil
Juice of 2 limes 
1 green chilli, deseeded and very finely chopped
½ tsp smoked paprika
Salt and black pepper

For the salad:
2 heads Cos lettuce, roughly chopped
200g cherry tomatoes, halved
1 avocado, chopped
1 green pepper, deseeded and chopped
½ a cucumber, sliced
5 scallions, chopped
1 x 198g tin of sweetcorn, rinsed
and drained

1 x 400g tin of mixed beans, rinsed
and drained

Bunch of fresh coriander, chopped

  1. In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
  2. In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.
  3. Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

Per Serving:
504kcals, 31.2g fat (3.6g saturated), 45.6g carbs (7.8g sugars), 11.7g protein, 12.6g fibre, 0.074g sodium