Mexican Salad Fest

Mexican Salad Fest

A vibrant, crunchy bowl layered with cumin warmth and finished with bold Zest Fest.

PREP TIME COOK TIME
15 mins 10 mins
Yields: 4 servings

Ingredients

2 bell peppers, diced
½ large red onion, finely diced
1 cup canned sweet corn, drained and rinsed
1 cup red kidney beans, drained and rinsed
1 avocado, diced
½ cup fresh cilantro, chopped
1 tsp ground cumin
2 tbsp olive oil
to taste Brisca Herb 'n' Salt
2 cups tortilla strips
plenty Brisca Zest Fest

Instructions

1

Toast: Spread tortilla strips on a baking tray and toast at 180°C for 8–10 minutes until crisp and golden. Set aside.

⏱ 8–10 minutes 🌡 180°C
2

Combine: In a large bowl, add bell peppers, red onion, corn, black beans, avocado, and chopped cilantro.

3

Season: Drizzle with olive oil, sprinkle cumin, and season with Brisca Herb 'n' Salt to taste. Toss gently to combine.

4

Sauce Moment: Drizzle plenty of Brisca Zest Fest over the salad and toss lightly. Finish with toasted tortilla strips. Optionally, add a light drizzle of Brisca Mango Tango to tie it all together.

Notes

You can replace diced avocado with spoonfuls of fresh guacamole for a creamier texture. Add finely diced cherry tomatoes for extra juiciness if desired.

Made with:Herb 'n' Salt, Zest Fest

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Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Zest Fest

Zest Fest

LE 350.00

Mexican Salad Fest

herb-n-salt, zest-fest ["Salad","mexican","crunchy","appetizer","ramadan-day-six","ramadan-featured","zest-fest"]