Katrina Meynink's Tex Mex of sorts salad

The salad version of Tex Mex dip.
The salad version of Tex Mex dip. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Vegetarian

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.

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

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

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. 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. 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.