Mexican taco chopped salad recipe

Step 1

To make the dressing, whisk all dressing ingredients in a small bowl until combined. Cover. Place in the fridge until ready to serve.

Step 2

Preheat a barbecue grill or chargrill pan on high. Cook corncobs, turning occasionally, for 10 minutes or until tender and lightly charred. Set aside until cool enough to handle.

Step 3

Use a small sharp knife to cut down length of corncobs, close to the core, to remove kernels. Transfer kernels to a bowl. Add the lime juice, season and toss until combined.

Step 4

Arrange the shallot down the centre of a 30cm square serving plate. Arrange lettuce, corn, black beans, capsicum, avocado and corn chips in rows on either side of the shallot.

Step 5

Toss the salad then divide among serving plates. Dollop over dressing. Season and serve.