Mexican salad with spicy balsamic dressing

Name: Mexican salad with spicy balsamic dressing
Total time: 15 min
Yield: 2-3
Cuisine: Mexican
Ingredients: Roman lettuce; Tomatoes; Cucumber; Kidney beans in a jar; Sweet corn; Fresh cilantro; Triangles corn & pulses; Avocado; Shallot; Lemon juice; Chili flakes; Pepper and salt; Olive oil; Aceto balsamico di modena igp; Maple syrup grade A; Hot green peppers

Gluten free

Vegan

Mexican

Are you missing your vegetables today, or do you want to prepare a quick and easy vegan lunch? This basic Mexican salad recipe is simple, but very good to have in your recipe vocabulary. A colorful salad with the ultimate version of guacamole and a spicy vegan balsamic dressing. As the proverbial icing on the cake, you eat triangle chips with this. This way you also make a salad interesting for the younger people in the house, because those are actually glorified nachos!

DinnerSalad2-3 servings15 minutes preparation

This is how you make it

Finely chop the lettuce. Cut the tomatoes and cucumber into pieces. * Drain the kidney beans and corn. * Finely chop the coriander. Keep a little bit of coriander aside for the guacamole. * Mix the rest of the vegetables for the base in a bowl. * Mash the avocado. Slice the half shallot very fine. * Mix the ingredients for the guacamole into a creamy spread. Taste well and add, if necessary, some pepper, salt or chili. * Cut the spicy green peppers wafer-thin. * Mix the ingredients for the dressing. Spread this over the salad. Top it off with the guacamole and triangles.