Mexican Salad Recipe

food photography summer mexican salad smallIt has been a long time since I shared a recipe with you. So I figured out that it was time to create one again. Even though fall has started, the weather still screams for fresh salads. This salad is great as a meal because it is filled with delicious and filling ingredients.

You can make one big batch for the entire family or make a smaller salad to bring to school. What I love about salads like this is that it takes up just a little time to make, so it is perfect to make the night before you go to school.

Ingredients:

  • 1/4 cup Corn
  • 1/4 cup Kidney Beans
  • 1/3 cup cooked Brown Rice
  • 1/4 cup Red Bell Pepper
  • 1/4 cup Orange Bell Pepper
  • 1/4 cup Yellow Bell Pepper
  • 1/4 cup Cherry Tomatoes
  • Iceberg
  • Lemon juice

Directions:

Personally I like to cook the kidney beans from dried beans, because it doesn’t contain any additives, but you can of course use canned beans if that is what you prefer.

Before cutting, wash the bell pepper, tomatoes, lettuce and corn. Cut the bell pepper in small cubes, the tomatoes in slices and the lettuce into small pieces.

Now mix all the vegetables together in a bowl. You can add the kidney beans and rice when they are completely cooled down. If you prefer you can add some lemon juice as a dressing and for an extra kick of flavour and make sure that it is mixed in well with the salad.

I hope that you like the salad just as much as I do. Lately my eating habits have been all over the place and this is one of the meals that I want to make more often again. It is such a delicious salad that doesn’t make you feel heavy and greasy after eating.

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