Mexico Salad

Ingredients

• 150 g kidney beans (canned)
• 1 romaine lettuce
• 150 g cherry tomatoes
• 150 g mushrooms (canned)
• 400 g beef fillet (pre‑prepared)
• 1 Red Onion
• 1 ripe Avocado
• 150 g plain yogurt
• 2 tbsp Sour cream
• 50 g crème fraîche
• 1 tsp Medium Hot Mustard
• Salt
• Cayenne pepper
• 1 tsp lemon juice (to taste)
• 2 tbsp olive oil
• black pepper (ground)
• a handful tortilla chips

Instructions

1. 1.

   Rinse the beans in a sieve and drain. Wash, trim, and cut the lettuce into wide strips. Wash and quarter the tomatoes. Drain the mushrooms. Rinse, pat dry, and slice the beef into thin strips. Peel and slice the onion into thin strips. Halve the avocado, remove the pit, and cut into wedges.

2. 2.

   Whisk the yogurt with sour cream, crème fraîche, and mustard for the dressing; season with salt, cayenne pepper, and lemon juice.

3. 3.

   Heat a pan with oil and sear the beef strips around 4 minutes until browned; add mushrooms, cook briefly, season, remove from heat, and let cool.

4. 4.

   Combine all salad ingredients, place in a bowl, top with tortilla chips, drizzle with dressing, and serve.