Tex-mex Salad


200g Tatua Sour Cream

1/2 cup mayonnaise

1 avocado, peeled and chopped

2 capsicums, cut into small pieces

400g can corn kernels, drained

1/2 tsp paprika

1 Tbsp lime juice

1 lettuce, chopped

1 packet corn chips, crunched into pieces

1 can kidney beans, drained

2 large tomatoes, chopped

1/2 cup grated cheese

garnish with coriander


  1. In a bowl, combine capsicum, corn, smoked paprika, Tatua Sour Cream and mayonnaise.
  2. In a separate bowl, gently mix avocado and tomato with lime juice.
  3. Place lettuce in serving bowl and add kidney beans and corn chips.
  4. Mix through capsicum mixture.
  5. Top with sour cream, mayonnaise and tomato mixture.
  6. Serve immediately, garnish with coriander.
  7. Serves 4-6.
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