Mexican salad

Schools OSHC

Makes 8 large salads or 16 side salads

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g Main meal

Ingredients

Pita breads - 6 (chopped into small triangles and roasted)

4-Bean mix, drained and rinsed - 1 x 400g can

Tomatoes, diced - 2

Capsicum, diced - 1

Lettuce head, chopped - ½ (or 120g lettuce leaves)

Corn kernels - 1 x 400g can (drained and rinsed)

Grated reduced fat cheese - 1 cup

Mild tomato salsa - 1 jar (approx. 400mL)

Method

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

Options include:

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.

Recipe tips

This salad can be served as a side salad to chicken or fish pieces to ‘green up’ the meal.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.