Katrina Meynink's Tex Mex of sorts salad

Name: Katrina Meynink's Tex Mex of sorts salad
Cook time: 30 min
Yield: 4
Cuisine: Mexican
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)

Katrina Meynink

November 9, 2021

The salad version of Tex Mex dip.Katrina Meynink

easyTime:< 30 minsServes:4

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

Step 1
Combine the chipotle lime vinaigrette ingredients in a bowl and set aside.
Step 2
Combine the taco ranch dressing ingredients in a bowl and set aside.
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.
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.
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.