Thursday, May 15, 2008

Vegetarian Mexican Salad

wine-giftsMexican food is synonymous with spicy, hot and piquant! From authentic mexican salsa to crispy tacos or big, fat burritos, mexican food is often quick to make, and even quicker to eat! Mexican salad, as un-interesting as it may sound, is an enriching meal by itslef. Just as colorful as the mexican culture, this salad has several layers to it. Healthy, nutritive, tasty and filling at the same time, the vegetarian mexican salad is often served in a large cripsy tortilla shell called "Tostada". Layered with beans, vegetables, salsa and cheddar cheese, everything about this salad from its appearance to taste is irrestible! If you've enjoyed eating a "Burrito Bowl" at Chipotle, there's no way you can turn away from this recipe!

2 cups lettuce - shredded
1 cup refried beans
1/2 cup black beans - boiled
1/2 cup sweet corn kernels
1 cup cooked rice
1 small bell-pepper - finely choped
1 large semi-ripe tomato - chopped
1/2 cup cheddar cheese - shredded
3 tbsp gaucamole
3 tbsp sour cream
3/4 cup spicy mexican salsa
1 tbsp olive oil
salt and pepper - to taste

Take a pan, heat 1 tbsp oil and add the chopped bell-peppers to it. Saue them lightly till they become a little tender.

Mix the shredded lettuce, beans, cooked rice and chopped tomatoes all together and allow to sit for some time. Then add the sauteed bell-peppers and spicy salsa to it. Add salt and pepper according to taste.

Add the sour cream and gaucamole on the top, and cover with a generous helping of cheddar cheese.

Top with some corn tortilla chips and serve! Indulge in the flavors of Mexico as you enjoy this vegetarian mexican salad. This goes to DK's Culinary event that celebrates Mexican Food this month.

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