I do not claim this salad to be authentically Mexican, as it is invented by me and I am not Mexican.But due to the Mexican-inspired ingredients (kidney beans, corn, and limes), I decided to name it as such.
I like the buttery-smooth texture and light crunch of the iceberg lettuce, so I put it instead of the regular romaine lettuce.
This salad can also be prepared in advance, as the salad is dressed and tossed without the lettuce, which is later piled on top so it will not wilt.
Give it a toss just before serving to coat the lettuce, and you’re good to go.
1 x 400g can kidney beans
1 x 400g can corn kernels
2 thin-skinned limes, sliced thinly
1/2 cup parsley, chopped
1 green capsicum, sliced
1 spring onion, sliced
2 Tbsp lime juice
1/4 cup olive oil
1 tsp salt
1 head iceberg lettuce
Rinse and drain the corn and bean cans.
In a large bowl, toss all ingredients (beans, corn, parsley, sliced limes, green capsicum, spring onion, salt, lime juice, and olive oil).
Coarse chop the iceberg lettuce and pile on top without tossing.
If making ahead of time, cover with plastic wrap and refrigerate.
Toss just before serving to coat the lettuce in the dressing.