Mexican salad with spicy balsamic dressing

Gluten free
DinnerSalad2-3 servings15 minutes preparation

This is what you need

For the base:
Roman lettuce1 head
Kidney beans360 g
Sweet corn200 g
Fresh cilantro15 g
Triangles corn & pulses80 g
For the guacamole:
Lemon juice1 tbsp
Chili flakes1/4 tsp
Pepper and salt

This is how you make it

  1. Finely chop the lettuce. Cut the tomatoes and cucumber into pieces. * Drain the kidney beans and corn. * Finely chop the coriander. Keep a little bit of coriander aside for the guacamole. * Mix the rest of the vegetables for the base in a bowl. * Mash the avocado. Slice the half shallot very fine. * Mix the ingredients for the guacamole into a creamy spread. Taste well and add, if necessary, some pepper, salt or chili. * Cut the spicy green peppers wafer-thin. * Mix the ingredients for the dressing. Spread this over the salad. Top it off with the guacamole and triangles.