easy mexican green salad recipe
By: Maryam Mohammed
Recipe date: 20/04/2015
mexican green salad
1 x 400g can kidney beans
1 x 400g can corn kernels
2 thin-skinned limes, sliced thinly
1/2 cup parsley, chopped
1 green capsicum, sliced
1 spring onion, sliced
2 Tbsp lime juice
1/4 cup olive oil
1 tsp salt
1 head iceberg lettuce
Rinse and drain the corn and bean cans.
In a large bowl, toss all ingredients (beans, corn, parsley, sliced limes, green capsicum, spring onion, salt, lime juice, and olive oil).
Coarse chop the iceberg lettuce and pile on top without tossing.
If making ahead of time, cover with plastic wrap and refrigerate.
Toss just before serving to coat the lettuce in the dressing