Mexican salad

The magic of Mexican cuisine

This tasty salad features some of the staples of Mexican food: the spiced meat, use of beans and addition of avocado to cool things down are all classics in the country’s cuisine. More than any other ingredient though, it’s corn that is the real cornerstone. Present in virtually every Mexican recipe, corn is the basis of the all-important tortilla, as well as other well-known dishes like tamales, quesadillas, and the seasoned corn sold by street food vendors across the American nation.

Using different protein in your Mexican salad

We chose to use beef mince in this recipe, but there are plenty of alternatives that combine well with Mexican flavours. Spiced prawns are a perfect candidate and adds some extra crunch, while grilled chicken is a leaner option. Vegetarian protein alternatives can also do the job – stick to the spice mix in the recipe and the outcome should be similar.

The three best dressings for your Mexican salad

Some alternative Mexican-inspired dressings to use on the dish include salsa verde (a tomatillo, lime and chili mix that packs a minor kick), a simple coriander, oil and lime vinaigrette, or a smoky combination of chipotle, oil and honey. All can be made with varying proportions according to taste, so get experimenting!

Try adding corn chips

Adding some homemade totopos (corn chips) is a great way to lift this salad even further and wow your guests. They couldn’t be any simpler to prepare: all you need is corn tortillas, preferably ones that are slightly stale. Slice them into triangles then heat in hot oil in a pan. Once they go golden brown and crunchy, remove from the oil, dab off any excess liquid, and you’re good to go!