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Katrina Meynink's Tex Mex of sorts salad

Katrina Meynink
Katrina Meynink

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The salad version of Tex Mex dip.
The salad version of Tex Mex dip.Katrina Meynink

You know that Tex Mex dip – the guilty pleasure we all have? This is the salad version. Now I am the first to say, make your own seasoning for tacos, but there is something about the store-bought stuff here – having a big waddle in some sour cream – that has its place. You can't replicate it in fullness, so instead of fighting it, embrace it. Tex Mex GLORY.

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Ingredients

  • 3 corn cobs

  • 2 tbsp olive oil

  • 400g can black beans, rinsed thoroughly

  • 2 cups Tuscan kale leaves, large leaves deveined, coarsely torn

  • ½ bunch coriander, leaves picked, roughly torn

  • 1 bunch mint, leaves picked

  • 2 avocados, sliced

  • ½ cup crumbly feta 

  • 250g punnet cherry tomatoes, halved

  • bag of corn chips (175-200g)

Chipotle lime vinaigrette

  • 2 tsp ground chipotle

  • juice of 1-2 limes

  • ½ cup olive oil

  • 1 tsp coriander seeds, toasted and roughly ground

  • 1 tsp cumin seeds, toasted and roughly ground

  • 1 tsp brown sugar

  • 1 garlic clove, crushed

  • salt and pepper

Taco ranch dressing

  • 1 cup sour cream

  • 1-2 tbsp taco seasoning

Method

  1. Step 1

    Combine the chipotle lime vinaigrette ingredients in a bowl and set aside.

  2. Step 2

    Combine the taco ranch dressing ingredients in a bowl and set aside.

  3. Step 3

    Brush the corn with olive oil. Place a pan over high heat and cook, turning regularly, until the corn is charring in spots.

  4. Step 4

    Use a knife to remove the kernels directly into a large bowl. Add the remaining salad ingredients, except for the corn chips, to the bowl. Pour over the chipotle lime vinaigrette and toss to combine.

  5. Step 5

    Coarsely crush the corn chips into the salad. Season generously with salt and pepper. Dollop over some of the taco dressing – it will be quite thick – and serve immediately. If you need to revive the salad after an hour or so, simply add fresh corn chips and herbs for a second life.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/katrina-meyninks-tex-mex-of-sorts-salad-20211109-h1zp0b.html