Mexican salad with spicy balsamic dressing

Gluten free
Are you missing your vegetables today, or do you want to prepare a quick and easy vegan lunch? This basic Mexican salad recipe is simple, but very good to have in your recipe vocabulary. A colorful salad with the ultimate version of guacamole and a spicy vegan balsamic dressing. As the proverbial icing on the cake, you eat triangle chips with this. This way you also make a salad interesting for the younger people in the house, because those are actually glorified nachos!
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


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

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.