07 June, 2012

Acapulco bean and roasted corn salad with chilli garlic dressing

Kidney Beans:  ¼ cup (boiled)
Avocados,Capsicum,Gherkin (cucumber), Roasted Corn kernels,Tomato,Olives: ½ cup (all together)
Jalapeno: 1 small
Lettuce: ½ cup (chopped)
For dressing:
Garlic: 7-8 cloves
Red chilli: 1
Lemon juice: 1 tablespoon
Olive oil:  4 tablespoon
Oregano: ¼ tablespoon
Salt and pepper to taste

Chop all the vegetables in small pieces.Scoop out the tomato pulp.
For the chili garlic dressing see here.
Take a large size bowl, bring in all the chopped vegetables. Pour your chili garlic dressing over the vegetables. Stir it with a spoon. Refrigerate and chill for an hour before serving.
Your Acapulco bean and roasted corn salad with chili garlic dressing is ready to eat !!

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