Spicy Mexican Salad
B:1b: Red kidney beans, rinsed, drained 200g
2b: Lettuce 1 baby cos (shredded)
3b: Sweetcorn 1 handful (boiled)
4b: Cucumber 1 small (trimmed & coarsely chopped)
5b: Red capsicum half (seeded and coarsely chopped)
6b: Avocado half (stone removed and coarsely chopped)
7b: Tomato 1 (coarsely chopped)
8b: Eggs 2 (hard boiled and sliced)
9b: Red onion half (finely chopped)
10b: Fresh coriander leaves 1 cup
11b: Taco seasoning 1tbs
12b: Lemon juice 2tbs
13b: Honey 1 tbs
14b: Black pepper powder as per taste
Method:Combine the lettuce, beans, corn, cucumber, capsicum, avocado, tomato, onion and coriander in a bowl.
Add cooked chicken and mix well,
Combine the seasoning, lemon juice and honey in a small bowl.
Drizzle over the salad and toss gently to combine. Season with salt and pepper.
Put it in a tray and garnish with egg slices, sprinkle black pepper powder and serve.