Salads

Easy to make Mexican Salad by Neharika

Neharika Karnawat
August 11, 2014
1

This Mexican salad is a complete combination of spiciness, tanginess, crunchiness. It is a very quick salad and great to serve for parties. Worth a try!

6
1 cup boiled sweet corn kernels (makai ke dane)
1 cup coloured capsicum (red , yellow and green) cubes
1 cup tomatoes , cubes
1 cup soaked and boiled rajma (kidney beans)
1/2 cup crushed nacho chips
3 tbsp olive oil
1 tbsp chilli flakes
2 tsp dried oregano
1 tbsp lemon juice
salt to taste
2 tbsp crushed nacho chips
Combine all the ingredients in a bowl, except the tortilla chips and mix well. Add the prepared dressing and toss well. Add the tortilla chips and toss well. Serve immediately garnished with tortilla chips.
Nutritions

Calories
287

Sodium
191mg
7% DV

Fat
13g
20% DV

Protein
4g
9% DV

Carbs
35g
11% DV

Fiber
3g
13% DV
Mixed Vegetarian Mexican

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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