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StayatHome Salad

#Stayathome Salad

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I had some purple cabbage in the fridge that needed to be used and thought it would be nice to mix it with some beans and other veggies I had available.  The result was a crunchy, refreshing and very good for your health.   This is not necessarily a Mexican recipe but it does have some ingredients typical to Mexican cuisine.
Print Recipe

Ingredients

  • ¼ of a purple cabbage
  • ½ of a red onion
  • 1 Lebanese cucumber
  • 1 green capsicum – or any other colour
  • 1 sweet corn
  • 250 grams of soaked and cooked black beans – replace with canned beans rinse them before use
  • 250 grams of soaked and cooked red kidney beans – replace with canned beans rinse them before use
  • Juice of one lime
  • Olive oil
  • Salt and pepper

Instructions

  • Roast the corn on a bbq or boil until tender. Trim the kernels off the corn using a knife.
    StayatHome Salad
  • Dice the red onion, cabbage, cucumber and capsicum and place in a bowl with the corn.
  • Add the black and kidney beans plus lime juice, olive oil and salt and pepper to taste.
  • Mix content of the bowl

Notes

Tip:  you can add agave syrup to the lime juice and olive oil in a jar, shake very well and use as a sweeter dressing