Mexican Salad Recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 3 mini tortillas, warmed
• 1 Tbsp extra virgin olive oil, plus extra 2 Tbsp
• 250g packet microwave brown rice and quinoa, warmed, cooled to room temp
• 425g can Old El Paso Black Beans, drained, rinsed
• 3 cups shredded red cabbage
• 1 yellow capsicum, thinly sliced
• 1 cup cooked corn kernels (fresh or from a can)
• 1 avocado, thinly sliced
• 1 bunch Dutch carrots, trimmed, shaved
• 250g trussed cherry tomatoes
• 3 radish, shaved
• 1 cup mixed baby spinach and red beetroot leaves (available in premixed bags in supermarkets)
• Chimichurri to serve
• ¼ cup pomegranate arils (seeds)
• ½ cup coriander leaves