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Mexican fattoush salad

• Emily Marten

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Serves 2 - 3

Easy

Prep: 20 mins

Cook: 5 mins

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Although hardly traditional, this salad brings together the freshness and crunch of a Middle Eastern fattoush with Mexican-inspired flavours

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Try our Mexican fattoush, then check out our tacos el pastor, classic nachos, tomato salsa, refried beans, Mexican chicken mole and more Mexican-style recipes.

If you prefer a no-cook version you can skip charring the sweetcorn but it does add an extra smokiness that is worth the small effort. You can prep most of the salad ahead, simply add the dressing, corn chips and feta when ready to serve.

Mexican fattoush salad recipe

Ingredients

Nutrition

• 1 tsp vegetable oil

• 165g tin of sweetcorn

  drained and patted dry

• 1 tsp Tajín

• 400g tin of pinto beans

  drained

• ½ red onion

  diced

• ½ cucumber

  diced

• handful of radishes

  finely sliced

• 1 mango

  cut into small pieces

• 1 large romaine lettuce

  shredded

• few handfuls of blue corn tortilla chips

• handful of crumbled feta

• Valentina hot sauce

  to serve (optional)

JALAPEÑO SALSA VINAIGRETTE

• 1 tsp dijon mustard

• 2 limes

  juiced

• 2 tbsp extra-virgin olive oil

• 1 jalapeño

  finely chopped

• large handful of coriander

  finely chopped, plus a few extra sprigs to serve

Nutrition: per serving (3)

• kcal396
• fat16g
• saturates2g
• carbs41g
• sugars13g
• fibre17g
• protein12g
• salt1g

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Method

• step 1

  Put a frying pan over a medium-high heat and add the oil. Spread out the corn in an even layer and cook for a few minutes until lightly charred on one side, then turn and repeat on the other side. When golden all over, toss through the Tajín, take off the heat and allow to cool.

• step 2

  Put the beans in a large salad bowl with the onion, cucumber, radishes and corn. Gently fold through the mango and lettuce.

• step 3

  Make the vinaigrette by mixing the mustard, lime juice and oil until it has emulsified. Stir through the jalapeño and coriander, and season to taste.

• step 4

  Lightly break up the tortilla chips over the salad and spoon over the dressing. Gently toss, then top with the feta, a few coriander sprigs and a drizzle of hot sauce, if you like.

More Mexican-inspired recipes

Authors

Emily MartenDigital Content Producer

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