Mexican Salad
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This is my kind of braai side: colourful, crunchy and easy to put together while the fire gets going. Mexican Salad is a Mexican-inspired mix of beans, sweetcorn, peppers and tomatoes, finished with creamy avocado and a cumin-lime dressing. There is no mayonnaise, and the chilli is optional so you can keep it mild for the whole table.
The lime cuts through rich, smoky meat beautifully. Serve it with Lamb Sosaties, let it cool things down alongside Peri-Peri Chicken, or spoon it onto a plate of Boerewors and Pap. It adds freshness without needing another pot on the stove; you can find more sides in our Braai Salads collection.
Make the base up to a day ahead and add the avocado just before serving. Even without mayonnaise, this salad needs to stay cold: refrigerate at 4°C or below, or use a cooler box packed with ice bricks if the fridge is unavailable. Put out a smaller bowl and replenish it from the fridge, especially on those properly hot South African afternoons.
Tips & Techniques
- Drain properly: Give the beans and corn a few minutes in the colander. Extra tin liquid or rinse water makes the finished salad watery.
- Keep the dice small: Cut the pepper into pieces close to the size of the beans so each spoonful has a good mix of flavours and textures.
- Choose firm avocado: It should yield slightly when pressed, not feel soft all over. Very ripe avocado turns the dressing creamy rather than staying in neat pieces.
- Taste before serving: Beans absorb seasoning as they stand. Stir the chilled salad and taste again before adding extra salt or lime.
- Watch the heat: Keep chilled and discard salad left out for more than 2 hours in total, or 1 hour when the temperature is above 32°C. Standing in the shade is not the same as refrigeration.
Delicious Variations
- Black bean version: Replace the kidney beans with one drained 400 g tin of black beans for an equally good result.
- Charred sweetcorn: Replace the tinned corn with 250 g cooked kernels cut from braaied mielies. Cool promptly before mixing; allow extra cooking and cooling time.
- No coriander: Use 10 g chopped flat-leaf parsley instead, or leave out the herbs if that suits your family better.
- Extra chilli kick: Add 15-30 ml drained, chopped pickled jalapeños in place of the fresh chilli, then taste before adding any extra salt.
Serving Suggestions
- With braai meat: Serve alongside boerewors, lamb chops or chicken kebabs to balance their smoky richness.
- Alongside pap: Spoon onto the plate next to pap and tomato smoor, keeping the salad separate until everyone digs in.
- For a lighter lunch: Divide into four generous portions and serve with warm wraps or leftover cooked chicken.
- At a bring-and-braai: Transport the salad in a sealed container in a cooler box with ice bricks, and take a whole avocado to cut and fold through on arrival.
Frequently Asked Questions (FAQs)
Q1: Can I make Mexican Salad the day before?
Yes. Mix the salad and dressing without the avocado, cover and refrigerate at 4°C or below for up to 24 hours. For the freshest herb flavour, you can also hold back the coriander. Stir gently, taste the seasoning and add the coriander and freshly diced avocado just before serving.
Q2: How long will leftovers keep?
If the salad has stayed chilled apart from brief serving time, refrigerate it promptly in a sealed container and eat within 2 days of preparation. The avocado may darken and soften, so it is best the next day. Discard any salad that has exceeded 2 hours out of refrigeration, or 1 hour in temperatures above 32°C.
Q3: What can I use instead of lime juice or kidney beans?
Use 45 ml fresh lemon juice instead of lime, then taste and adjust the sugar if needed. Black beans or chickpeas can replace the kidney beans, using approximately 240 g drained weight. Use ready-cooked or tinned beans, not uncooked dried beans.
Q4: How many people does this recipe serve at a braai?
It makes approximately 1.2 kg, enough for 8 side portions of about 150 g when served with meat and another side. For 12-16 people, double all the ingredients and use a very large bowl. As the main part of a light lunch, the original recipe serves 4.
Q5: Can I leave out the avocado?
Absolutely. The beans and corn still make a satisfying salad without it. Add another diced pepper for crunch, or simply leave the avocado out and start with three-quarters of the dressing, adding the rest to taste.
In Summary
This Mexican Salad is a fresh, colourful braai side with hearty beans, sweetcorn and a bright lime dressing. Prepare the base ahead, keep it cold and fold in the avocado just before everyone sits down.
Recipe
Mexican Salad
This easy Mexican Salad brings beans, sweetcorn and crisp vegetables together with avocado and a lightly spiced lime dressing.
Ingredients
- 400 g tinred kidney beans (Drained and rinsed; approximately 240 g drained weight.)
- 410 g tinsweetcorn kernels (Drained well; approximately 250 g drained weight. Not cream-style sweetcorn.)
- 1 mediumred pepper (Deseeded and cut into small dice.)
- 1/2 smallred onion (Approximately 40 g, finely chopped.)
- 200 gcherry tomatoes (Quartered.)
- 1 largeavocado (Ripe but firm; dice just before serving.)
- 15 gfresh coriander (Leaves and tender stems, chopped.)
- 45 mlfresh lime juice (Usually 2-3 limes, depending on size and juiciness.)
- 30 mlolive oil
- 2.5 mlground cumin (1/2 teaspoon.)
- 5 mlsugar (1 teaspoon, to balance the lime.)
- 2.5 mlfine salt (1/2 teaspoon initially; adjust after tasting.)
- 1.25 mlground black pepper (1/4 teaspoon.)
- 1 smallfresh green chilli (Optional; deseeded and finely chopped.)
Equipment
- Colander
- Chopping board and sharp knife
- Large mixing bowl and serving spoon
- Measuring spoons and small whisk
Method
- 1
Tip the beans and sweetcorn into a colander, rinse briefly under cold running water and leave to drain thoroughly. Shake off any trapped water so it does not dilute the dressing.
- 2
Dice the red pepper into roughly 1 cm pieces, finely chop the onion and quarter the tomatoes. If the onion tastes very sharp, soak it in cold water for 5 minutes, then drain and pat dry.
- 3
In a large mixing bowl, whisk together the lime juice, olive oil, cumin, sugar, salt, black pepper and optional chilli until the sugar has dissolved.
- 4
Add the beans, sweetcorn, pepper, onion and tomatoes. Toss gently until evenly coated, then stir in the coriander. Taste a spoonful containing both beans and vegetables, and adjust the salt or lime juice if needed.
- 5
If serving later, cover and refrigerate the salad without the avocado. It can stand in the fridge for up to 24 hours; give it a gentle stir before finishing.
- 6
Just before serving, halve and stone the avocado, cut the flesh into roughly 1.5 cm cubes and fold it through the salad without crushing it. Transfer to a serving bowl and keep chilled until the braai food is ready.
Nutrition (per serving, estimated)
- Calories
- 211 kcal
- Carbs
- 26 g
- Protein
- 6 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 286 mg
- Fibre
- 7 g
- Sugar
- 6 g
