Layered Mexican Salad Recipe

With layers of quinoa, black beans, tomato, avocado and corn, this loaded salad is perfect for a Mexican feast with your favourite people.

The ingredient of Layered Mexican Salad Recipe

• 1 cup tri colour quinoa rinsed
• 1 tsp cumin seeds
• 1 4 cup chopped fresh flat leaf parsley plus extra leaves to serve
• 2 corn cobs husks and silks removed
• 1 4 cup extra virgin olive oil
• 1 green capsicum finely chopped
• 400g can black beans drained rinsed
• 1 red capsicum finely chopped
• 1 4 iceberg lettuce finely shredded
• 1 yellow capsicum finely chopped
• 250g cherry tomatoes halved
• 1 avocado sliced
• 1 3 cup lime juice
• 1 tsp smoked paprika plus extra to serve
• 300ml carton sour cream

The Instruction of layered mexican salad recipe

• place quinoa cumin and 2 cups water in a medium saucepan bring to a simmer over medium high heat reduce heat to low cook covered for 15 to 20 minutes or until liquid is absorbed transfer to a large tray cool for 20 minutes stir in parsley
• meanwhile brush corn with 1 tablespoon oil heat a large frying pan over medium high heat add corn cook turning for 10 minutes or until charred all over transfer to a chopping board using a large knife cut kernels from corn keeping corn kernels in chunks
• place quinoa in a 4 litre glass serving bowl top with green capsicum beans red capsicum lettuce yellow capsicum tomato and avocado combine lime juice and remaining oil in a small bowl season with salt and pepper drizzle dressing over salad marble paprika through sour cream top salad with sour cream mixture corn and extra parsley sprinkle with extra paprika serve

Nutritions of Layered Mexican Salad Recipe

fatContent: 420 401 calories
saturatedFatContent: 27 9 grams fat
carbohydrateContent: 11 2 grams saturated fat
sugarContent: 27 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 3 grams protein
sodiumContent: 34 milligrams cholesterol

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