Mexican Salad

INGREDIENTS:

100 grams Lettuce or salad leaves

2 Tomatoes

½ cup Cheese, diced

1 cup Cooked kidney beans

1 tablespoon Tobasco sauce

100 grams Crushed Nacho chips

Spring onion leaves As required

½ teaspoon Green chillies, chopped

1 tablespoon Green coriander, chopped

DIRECTIONS:

• Shred the lettuce and blanch the tomatoes in boiling water for a minute.
• Peel, de-seed and dice the blanched tomatoes and chill them.
• Mix the rest of the ingredients with shredded lettuce and diced tomatoes.
• Serve immediately otherwise nacho chips will become soggy.