Salade mexicaine

Ingrédients

• 1/2 cup boiled red kidney beans
• 1/2 cup grated carrot
• 1 big tomato cut into chunks or about 12 baby tomatoes
• 1/2 cup boiled or roasted corn kernels
• 1/4 cup bell pepper, (roasted and chopped)
• 1/4 cup spring onion (chopped)
• 1/4 cup cheese (cubes )
• 2 tbsp fresh coriander/cilantro (chopped )
• 1 tsp cumin seeds (roasted)
• some tortilla chips
• 1/4 cup thick tomato puree
• 1 clove garlic (minced)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp sugar
• 1/4 tsp chipotle powder or smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper powder

Préparation

1. 1

   Roast the cumin seeds in a pan over low heat, stirring it constantly till it starts to turn brown.

2. 2

   Preheat the oven to 180°C.

3. 3

   Cut the bell pepper into half. Remove the seeds and stalk. Smear the top part with olive oil.

4. 4

   Place it on a baking sheet, cut side down. You need only half of the bell pepper. Can add more if you want to.

5. 5

   Cut 2 tomatoes into halves. Place on the baking sheet with cut side up.

6. 6

   Brush lightly with olive oil.

7. 7

   Let the pepper and tomatoes roast for 15- 20 minutes or until spots appear on the skin of the pepper.

8. 8

   Let the bell pepper and tomatoes cool down.

9. 9

   Remove the skin of the bell pepper and chop.

10. 10

    Puree the tomatoes without any water for the dressing.

11. 11

    Mix all the salad ingredients into a bowl.

12. 12

    Mix the dressing ingredients in another bowl.

13. 13

    Drizzle the dressing over the salad and serve immediately or serve the dressing on the side.

14. 14

    Serve with tortilla chips on the side or arranged at the edge of the salad.