Thursday, 29 September 2011

Chorizo Corn Salad

6 chorizo sausages, sliced
1 1/2 corn kernels
1 can red kidney beans, rinsed
1 avocado, cubed
3 pcs medium tomatoes, sliced
1/2 head iceberg lettuce, chopped
1 small red onion, sliced
1 tsp ground cumin
1/4 cup balsamic vinegar
2 tbsp bacon oil
2 tbsp chopped coriander
flour tortillas
Sour cream
juice from 2 lemons
2 tbsp butter
1. Heat corn kernels with butter in a Microwave for 1 minute, give it a mix then heat for 1 more minute.
2. In a small bowl mix together lemon juice, balsamic vinegar, bacon oil and cumin
3. In a pan grill, grill the chorizo slices until cooked then set aside.
4. Now toss together chorizos, coriander, beans, avocadoes, tomatoes, onions, corn and lettuce.
5. Drizzle dressing on top, place on salad bowl.  Serve with warm tortilla and sour cream.

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