Friday, May 24, 2013

Mexican Salad


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

  • 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.