Sanjeev Kapoor

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Spicy Mexican Salad

Rated 3/5 based on 1 customer reviews

Chicken sausages, sweet corn and kidney beans tossed in spicy mexican dressing.

This recipe is from the book Salads.

Preparation Time : 16-20 minutes

Cooking time : Cooking Time

Servings : 4

Spicy Mexican Salad

Main Ingredients

Sweet Corn, Red kidney beans (rajma),boiled

Cuisine

Mexican

Course

Salads

Level Of Cooking

Easy

Calories

555

Carbohydrates

107.9

Protein

30.6

Fat

7.1

Fibers

19.4

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Ingredients

  • Sweet Corn
    1/2 cup
  • Red kidney beans (rajma),boiled
    1 cup
  • Onions
    3 medium
  • Fresh red chilli
    1 long
  • Green capsicum
    1 medium
  • Salt
    to taste
  • Fresh coriander leaves
    a few sprigs
  • Hot and sweet sauce
    tablespoon
  • Iceberg lettuce
    5-6
  • Lemon
    1/2
  • Tortilla chips
    a handful
  • Chicken sausages cooked and cut into 1/2 inch cubes
    6

Method

Step 1


Place the corn, kidney beans, onion, capsicum and sausages in a large bowl. Toss lightly to mix.

Step 2


Mix together the chilli sauce, tomato ketchup, lemon juice, red chilli and salt in a small bowl.. Just before serving, spoon the dressing over the salad and toss well to mix.

Step 3


Serve sprinkled with crushed tortilla chips.

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