Mexican Style Grain Salad
“A great feast of flavours and colour, this is a glorious salad to add a little sunshine to your lunchtime. For variation you can add avocado, cheese, chicken, beef, smoked fish, leftover roast pork, pulled pork, sundried tomatoes and onward with your imagination or what you have handy …
If you want to turn it into a burrito of sorts, I found some sweet potato wraps which felt like the perfect casing to surround this salad”
By Merchant Gourmet Cook, Alex Mackay
One 396g serving of this recipe is:
- Low in saturated fat
- Low in sugar
- A source of protein
- A source of fibre
Suitable for vegetarians
- 250g Merchant Gourmet Spicy Mexican-Style Grains & Pulses
- 1 large lime
- 1 tsp sugar
- 1 carrot, 100g, peeled and grated or shredded
- 125g baby plum tomatoes, halved
- 140-160g (smallest tin, size depends on brand) tinned corn with it’s juice
- 4 tbsp sour cream or yoghurt (use vegan yoghurt to make it plant-based)
- 10g coriander leaves and stalks
- 2 tbsp pumpkin seeds
- Tip the Mexican-Style grains and pulses into a medium sized bowl. Grate the lime zest over the top. Squeeze the lime and add 3 tbsp of juice and the sugar to the grains. Stir well.
- Add the grated carrot, baby plum tomatoes and corn.
- Spoon the salad onto plates or into containers. Top with the sour cream or yoghurt, coriander and pumpkin seeds.
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