Mexican rainbow salad
INGREDIENTS:
200 g red cabbage
1 avocado
3-4 tomatoes
300 g boiled black beans
200 g canned corn
200 g cheddar cheese
100 g baby spinach or green salad
For the dressing:
2 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon agave syrup
1 teaspoon hot paprika
black pepper
salt
PREPARATION:
Peel the tomatoes and cut them into small cubes. Cut the spinach and the cabbage into small pieces. Cut the cheese into small strips and the avocado into cubes.
Place the vegetables in lines as shown on the photo – red cabbage, cheddar, avocado, boiled beans, canned corn, tomatoes and finally spinach.
Right before serving season with salt and pour the dressing onto the salad.
