Mexican French salad


For 3 people:

1 cup cooked beans

1 cup cooked chickpeas

0.5 cups of corn

1 tablespoon pumpkin seeds

1 tablespoon flaxseed

1 ripe avocado

2 teaspoons salt

0.5 teaspoons pepper

0.5 teaspoons ground chili

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1.5 small limes (or lemons)

small handful of fresh parsley (or coriander)


Put beans, chickpeas, corn and seeds in a salad bowl.

Cut the avocado lengthwise lengthwise, hold each half in one palm and turn each half to its side – much like opening a peach. Spoon all the meat, especially the dark green under the peel, as that part of the avocado is the most nutritious.

In a blender, mix the avocado, salt, pepper, chili, oil, vinegar and lime. Everything can also be crushed with a fork. Pour over salad, mix well and garnish with washed and chopped parsley. If necessary, add some of the ingredients to perfect the taste of the salad.

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