Colourful Mexican Salad

16 January 2017

This recipe is one of my favourites for a Fiesta themed dinner party. I really enjoy coming up with fun and healthy alternatives for various food themes. When planning a dinner party, it is much easier to stick to a particular type of food, whether it be Italian, Mexican, or Indian etc. That way all the different flavours and dishes you serve will complement each other beautifully. This Mexican salad is delightfully fresh and colourful. It is also packed with loads of anti-oxidants and pairs wonderfully with sour cream, guacamole and a protein of your choice. I recommend using low carb cauliflower wraps instead of wraps to keep things nutritious and healthy.

Serves 4-6 | Ready in 30 mins

Ingredients

Ingredients for Salad

1 red pepper – finely chopped into squares

1 yellow pepper – finely chopped into squares

1 orange pepper – finely chopped into squares

1 large tomato – chopped into cubes

1 can sweetcorn (in brine) – washed and drained

1 can black beans (drained)

1 red onion – finely chopped into squares

1 punnet fresh parsley – destalked and chopped

Handful of pitted dates – finely chopped (optional for some extra sweetness)

Dressing

5 tbsp. exra virgin olive oil

½ tbsp. white balsamic vinegar

¼ tsp. cayenne pepper

Juice of 1 lime

½ tsp. xylitol

Himalayan Salt and Black pepper to taste

Instructions

Step 1: Prepare dressing

Add all ingredients for dressing in a high speed blender and blend thoroughly for 20-30 seconds until all ingredients are well combined. Allow to stand for 10-15 mins so that flavours infuse well.

Step 2: Prepare Mexican Salad

Add all salad ingredients into a large bowl and toss well until all ingredients are nicely mixed. Salad should look bright and colourful

Step 3:

Add generous amounts of dressing to salad and toss thoroughly. Refrigerate for 1 hour before serving.

Serve together with sour cream and guacamole, alongside your favourite protein, wrapped in a cauli wrap