Colourful Mexican style salad

The healthy mix of ingredients in this salad will instantly satisfy your appetite. With its filling rice and bean mixture as well as juicy tomatoes, this colourful and healthy salad will be a fast favourite and will keep you feeling great this February!

Serves -2


  • 3 tablespoons extra-virgin olive oil
  • 1 avocado
  • 1 large onion, chopped
  • 1 ½ cups fresh corn kernels
  • 4 large tomatoes
  • 1 ½ cups cooked long-grain brown rice
  • 425 grams canned kidney or pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1 ½ teaspoons dried oregano, divided
  • ¼ teaspoon salt
  • ½ cup fresh coriander, chopped
  • 1/3 cup prepared salsa
  • 2 cups romaine lettuce, shredded
  • 2 cup pepper Monterey Jack cheese, shredded
  • 2 ½ cups tortilla chips, coarsely crumbled
  • 2 Lime wedges


  1. Heat oil in a large non-stick skillet over medium heat
  2. Add onion and corn onto a skillet and stir for 5 minutes
  3. Coarsely chop 1 tomato and add it to the pan, alongside the rice, beans, chili powder, 1 teaspoon oregano, and salt
  4. Stir until tomatoes are cooked
  5. Coarsely chop the remaining 3 tomatoes and combine with the coriander salsa as well as the remaining ½ teaspoon oregano in a medium bowl
  6. Toss lettuce in a large bowl with bean mixture, half the fresh salad, and 2/3 cup cheese
  7. Slice avocado and add to salad mix
  8. Serve with sprinkled tortilla chips, remaining cheese, and lime wedges
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