Mexican Salad


4 people

Cook Time

15 min


1 Simply Salads Iceberg Blend
1 can corn kernels, drained and rinsed
1 can red beans, drained and rinsed
1 avocado, chopped
2 cups of tortilla chips
2 tomatoes, chopped
½ red onion, sliced
¼ cup pickled jalapenos (optional)
Lime wedges, to serve

1/3 cup Greek yoghurt
1 tbsp lime juice (approximately ½ a lime)
1 clove garlic, minced
¼ tsp ground cumin


In a large bowl, combine Iceberg Blend, corn kernels, red beans, avocado, tortilla chips, tomatoes, red onion and pickled jalapenos. Toss gently and transfer to a large platter or tray.

To make dressing, whisk together all ingredients. Drizzle over the top of salad. Serve with lime wedges on the side.