Tom’s Mexican/Indian Summer Salad

As requested…

Ingredients

1 large brown onion

2-3 cloves garlic

1 Tablespoon each of black mustard seeds, cumin seeds, fennel seeds, coriander seeds, tumeric and some chilli

1 tin chick peas

Two cobs of corn

Fresh green beans – optional

3 tomatoes

1 avocado

1 red onion

1 red capsicum

Lime juice

Salt and pepper

Method

Chop up the brown onion and fry with the garlic and the spice seeds and chilli to taste.

Add in the tin of chick peas and stir until cooked and take off the heat.

Cook two cobs of fresh corn, cut the corn off them and add it to the chickpea mix.

Add in cooked green beans if you like.

Add cubed (uncooked) cubed tomato, capsicum, avocado and finely chopped red onion.

Squirt lime juice and salt and pepper to taste.

Eat – serves between 2-6 people depending if you’re having it alone or as a side.

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6 Responses to Tom’s Mexican/Indian Summer Salad

  1. Tony says:

    What meat do you recommend with the salad?

  2. Jax says:

    Wow looks so yummy – I will try it!

  3. Lynn Taylor says:

    Thanks – going to make it tomorrow!

  4. Lynn Taylor says:

    OMG – made it for teas tonight – it is superb! yum yum. And so easy…and colourful.And healthy (had my bllod test for lipids and glucose today so am thinking healthy thoughts) Thanks Emma and Tom.

  5. […] Tom’s Mexican/Indian summer salad (good for winter too) […]

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