Mexican Salad

A matching side dish for the Mexican Roast Chicken. The salad contains beans, so it can also count as a starch. Although, if you are not convinced, use it as an excuse to get some Nachos and a can of Rhodes Mexican-style chopped tomatoes with green pepper and chillies as a salsa.

Ingredients:

20 olives (without pips)

A golden habanero chilli

20 baby tomatoes

3/4 tin of red kidney beans

A handful of fresh coriander

Half a cup of corn

An avocado peeled and cubed

Cottage cheese

Dressing:

2 tbsp. of lime juice

5 drops of tabasco sauce

2 tbsp. canola oil

Salt

Pepper

Method:

Chop the olives, tomatoes and coriander roughly.

If your avocado is ripe, the pieces can be quite big (3 x 3cm), but the habanero you should chop as finely as you can, taking care to wash your hands afterwards and not touch your face at all.

The beans and corn can be added whole after rinsing , if from a can.

Pour over the dressing and toss the salad.

Serve with a dollop of cottage cheese on top and a sprig of coriander for garnishing.

Variation: Squash was also a popular Aztec food, so cooked, chopped and cooled, it would make a good addition and bulk up the salad.