Mexi Salad!…another favourite amongst the peeps. I can’t take the credit though – this one belongs to my dad and he makes it like a rockstar. This salad is fresh, crisp, and delicious. It covers all the bases…a little sweetness, salty, creamy, and of course, spicy (the garlic).
Mexi Salad Dressing
1/3cup fresh lime juice
6tbsp extra virgin olive oil – more if needed
4-6 garlic cloves, minced
1/2tsp sea salt
1/4tsp dry mustard
1/4tsp garlic powder *optional – as usual, we like it garlicky:)
1/8tsp ground cumin
Combine above ingredients into a jar or bowl. Whisk well. *Sometimes I use a hand held blender and add all of the ingredients (except oil), then slowly drizzle in the olive oil while the blender is going – this method will make a thicker dressing. Allow the dressing to setup in the fridge while you prepare the salad.
Mexi Salad Fixings
1can/398ml organic black beans, rinsed/drained/dried
1-1&1/2cups bbq corn (charred) – about 4 ears
2 avocados peeled, pitted, & cut into approx. 1cmx1cm pieces
1 red bell pepper, chopped into small pieces
1 med/large jalapeno, chopped into small pieces
6 green onions, thinly sliced
1/2cup fresh cilantro, cleaned & roughly chopped
Prepare the above ingredients, except for the avocado, and add to a bowl – add the avocado after the other ingredients have been stirred together. Add the prepared avocados and dressing, fold together. This will help to prevent the avocado breaking apart too much if they’re quite ripe.
*We usually refridgerate our dressing and salad (avocado not yet added) separately for about an hour then combine the salad, dressing & avocado just before serving. My dad’s theory is this allows the flavour of the dressing to setup while the salad and avocado stay crisp & fresh. We usually eat this salad on its own or accompanied with our chunky guacamole (save for another post – SO good:) It also refrigerates well after combined but I would say it’s best the same day or the next, after that the avocado can begin to brown. Bon appetite!