Wednesday, 29 October 2014

mexican salad recipe

Mexican Salad 
mexican salad recipe

Preparation time    : 40 minutes 
 + overnight standing
Total cooking time : 45 minutes
Serves :  10-12

For a perfect mexican  salad recipe we need :
Ingredients :
250 g [8 oz] dried black-eyed beans 
250 g (8 oz) dried red kidney beans
500 g [1 lb) sweet potato
1 large red onion, chopped
1 large green pepper (capsicum),
3 ripe tomatoes, chopped
3 tablespoons chopped fresh basil
3 flour tortillas
1 tablespoon oil
2 tablespoons grated Parmesan
¼cup [60 g/2 oz] sour cream
1 clove garlic, crushed
1 tablespoon lime juice
2 tablespoons olive oil

3 ripe avocados
2 tablespoons lemon juice
1 clove garlic, crushed
1 small red onion, finely chopped
1 small red chilli, seeded and chopped
¼ cup [60 g/2 oz] sour cream
2 tablespoons hot taco sauce

Preparation :

1- Soak the beans in a large bowl of cold
water overnight. Drain and cook in a large
pan of rapidly boiling water for 30
minutes, or until just tender. Skim off any
scum that appears on the surface during
cooking. Do not overcook or the beans will
be mushy. Drain and set aside to cool.
2- Chop the sweet potato into small cubes
and cook in boiling water for 5 minutes, or
until tender. Drain and allow to cool, then
combine with the onion, pepper, tomato
and beans. Stir in the basil.
3- For the dressing, combine all the
ingredients in a jar and shake well until
combined. Pour over the salad and toss
gently to coat.
4- Preheat the oven to moderate 180°C
[350°F/Gas 4]. Using a small knife or
shaped cutter, cut Christmas tree shapes
out of the tortillas, brush lightly with the
oil, place on baking trays and and sprinkle
with grated Parmesan. Bake for 5-10
minutes, or until crisp and golden.
5- To make the guacamole, mash the
avocados with the lemon juice. Add the
garlic, onion, chilli, sour cream and taco
sauce and mix well.
6- Put the salad in a large bowl or on a
platter, pile the guacamole in the centre,
top with the sour cream and arrange the
Christmas tree shapes on top.

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