Mexican Salad

This salad is so easy to make yet so freaking good!! Like most recipes on this blog, this is a favourite of ours. Even if it doesn't look, or taste, like there are plenty of beans in it, we always count on at least three quarters of a tin beans each per person as that makes it really filling and satisfying! If you like guacamole and have time to make it, do it as it goes really well with this salad! This time we had just got back from a run and were hungry and wanted to eat as quickly as possible so we just sliced the avocado. 



Ingredients for two large portions.


  • 2 cups shredded kale

  • 1 cup shredded red cabbage

  • 1 green bell pepper

  • 1/2 red onion

  • 2 corn on the cob (or 1 tin sweet corn or 1 cup frozen corn)

  • 1 tin of black beans (use 2 tins if you are very hungry!)

  • 1 handful fresh chopped koriander / cilantro

  • 1 cup baby tomatos in halves

  • 1/2 cup chopped cucumber


  • Juice of 2 pressed limes

  • 1 tbsp sesame seed oil

  • 1 tsp honey

  • 1 tsp ground paprika powder (smoked or non smoked)

  • 1 tsp ground cumin

  • 1/2 cayenne pepper

  • salt and freshly ground black pepper

To serve with: 

  • 1 cup tortilla corn chips (I like this brand but any choose any brand you like)

  • 1.5 ripe avocado

  • 0.5 cup store bought salsa

  • 4 tbsp roasted pumpkin seeds



  1. If you use fresh corn on the cob, boil it for about 10 minutes in a pot full of water. Pour out the water and let it cool down. Once it has cooled down, cut off all corn from the cob. Frozen sweet corn works just as well, just defrost by putting the sweet corn in boiling water for a few minutes until it’s completely defrosted. If you use tinned sweet corn, just rinse them under the tap water for a few minutes before you add them to the salad.

  2. Rinse and shred the kale and the red cabbage, if it's not already shredded.

  3. Make the dressing by simply whisking together all ingredients in a bowl.

  4. Finely chop the red onion, and put it in the dressing bowl. By letting the red onion soak in the dressing for a few minutes while you prepare the rest of the salad, the red onion become less “strong” and a little softer to eat raw.

  5. Roughly chop the green pepper, cucumber, tomatos and the coriander (I use the stalks of the coriander too).

  6. Rinse the black beans under water.

  7. Add all ingredients for the salad to a large salad bowl and pour over the dressing with the chopped red onions and toss everything together.

  8. If you haven’t bought roasted pumpkin seeds, just use raw pumpkin seeds and put in a dry frying pan for a few minutes until they are a little golden in color.

  9. Serve the salad with sliced avocado (or guacamole if you prefer and have time to make that) as well as any store bought salsa, tortilla chips and sprinkled pumpkin seeds on top. I love crunching my tortilla chips over my salad, like a topping, although it didn't look so good on the photo so I left them whole this time :)


RecipesAubrey Moller