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Mexican salad

Mexican salad

Serves: 8 large salads or 16 side salads.


  • 6 pita breads, chopped into small triangles and roasted
  • 1 x 400g can 4 bean mix, drained and rinsed
  • 2 tomatoes, diced
  • 1 capsicum, diced
  • ½ lettuce head or 120g lettuce leaves, chopped
  • 1 x 400g can corn kernels, drained and rinsed
  • 1 cup grated reduced fat cheese
  • 1 jar (approx. 400mL) of mild tomato salsa
  • 1 tablespoon natural or Greek yoghurt, to top each salad (optional)



  1. Preheat oven to 180 degrees.
  2. Place pita squares on a lined oven tray and roast for 15 minutes.
  3. In a large mixing bowl, combine all ingredients except the pita bread, and toss lightly to mix.
  4. Serve in bowls, sprinkled with the pita bread croutons on top and a dollop of yoghurt.



  • This salad could be also served as a side salad to chicken or fish pieces to ‘green up’ the meal.
  • Turn this salad into a burrito for secondary school students! Simply add a few spoonfuls of the salad to a wholemeal pita, or wrap bread and drizzle with yoghurt before wrapping it up.


Category: Everyday (green)

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