Mexican Pulses Salad


  • 1 (400g) tin drained black beans
  • 1 1/4 (340g) tins drained sweetcorn
  • 400g white chick peas that are soaked overnight and boiled
  • 1 (400g) black beans, soaked, rinsed and drained
  • 3/4 (400g) chopped tomatoes with chilli
  • Half an onion diced
  • 1 avocado, cut into 1.25cm chunks
  • 2 green chillies minced and seeded
  • 1 plum tomato chopped for more taste
  • 1 red capsicum, diced neatly
  • 1 small red onion finely chopped
  • Half a bunch of fresh coriander, again finely chopped
  • 3 tablespoons finely chopped jalapeno pepper rings
  • 1 tomato, carefully diced
  • 125ml Italian salad dressing for taste
  • 7 tablespoons of extra-virgin olive oil
  • Black Pepper and Salt to taste
  • 1 lime juice
  • Hot pepper sauce according to spicy requirements
  • 1/2 teaspoon honey
Directions to prepare:
  • Combine all the above ingredients in a large bowl and allow it to sit for one hour before serving.
  • Lightly stir the sweet corn, black beans, avocado, plum tomato, onion, jalapenos and salad dressing until all are well mixed. Then sprinkle with salt, black pepper and hot pepper sauce to taste. Refrigerate before serving, it tastes much better.
  • Pour extra-virgin olive oil dressing over the vegetables and mix well.
  • To add a twist to the traditional Mexican salad, you can feel free to add a layer of baked potato on top with ample amount of Cheddar cheese.

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