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Fresh Mexican Salad

Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course : Salad
Servings : 25 Portions
Calories : 60kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Can Opener
  • Colander
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 540 gm Corn Niblets
  • 540 gm Black Turtle Beans pre-cooked, rinsed
  • 720 gm Tomato fresh, diced
  • 230 gm Cucumber fresh, diced
  • 150 gm Red Onions frehs, diced
  • 18 gm Cilantro fresh, cilantro
  • 2 tbsp Olive Oil
  • ½ tsp Salt

Instructions

  • Using a can opener, open the cans of corn and beans. Rinse well separately using a colander.
  • Wash all vegetables thoroughly. Small dice: tomato, cucumber and red onion. Fine chop the cilantro.
  • Combine all ingredients in a mixing bowl or pan.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
    Serve cold.
  • Garnish: cilantro leaves (or parsley leaves)
    Food Accompany: Appropriate entrée, such as Chicken Fajitas

Notes

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