# Tex-Mex Salad

Recipe by [Jonas Weber](https://fridge.menu/en/u/jonasweber)

A fresh Tex-Mex style salad with smoky refried beans, creamy avocado dip, sweetcorn and crunchy nachos.

Servings: 4 · Cook 20 min · Salads

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Tex-Mex Salad](https://image.fridge.menu/adaptations/f9aclolq/f289f75505f511774a88d5b93c315acbf87d5d3699ac0c2a26e296d6106abce5.jpg)

## Ingredients

- 1 can Kidney beans — drained and rinsed
- 400 g [Chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — canned
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 1 tsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 1 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 pinch [Cayenne pepper](https://fridge.menu/en/i/cayenne-pepper)
- 2 pcs [Avocado](https://fridge.menu/en/i/avocado) — peeled and stoned
- 1 pcs [Red onion](https://fridge.menu/en/i/red-onion) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juice of
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 125 g [Lettuce](https://fridge.menu/en/i/lettuce) — your choice
- 2 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh
- 10 pcs [Tomato](https://fridge.menu/en/i/tomato) — cut into quarters
- 2 pcs [Sweetcorn](https://fridge.menu/en/i/corn)
- 0.5 pcs [Cucumber](https://fridge.menu/en/i/cucumber) — diced
- 100 g [Mature cheddar](https://fridge.menu/en/i/cheddar) — grated
- 50 g [Tortilla chips](https://fridge.menu/en/i/tortilla-chips)
- 2 tbsp [Crème fraîche](https://fridge.menu/en/i/creme-fraiche)

## Steps

1. Boil the sweetcorn in a pot of lightly salted water for 25 minutes.
2. Fry the onion and garlic in olive oil, stirring, in a small saucepan.
3. Add the spices, and once fragrant, add the chopped tomatoes.
4. Simmer uncovered for 20 minutes so the liquid evaporates.
5. Meanwhile, prepare the rest of the salad.
6. Finally, add the kidney beans and simmer for a further 2-3 minutes.
7. Use a hand blender to mash the beans into a rough purée.
8. Put the peeled and stoned avocado, onion, spices, lime juice and the rest into the blender bowl and blitz to a creamy consistency.
9. Arrange everything in small portions on a plate.
10. Sprinkle the bean mixture with grated cheese and roughly chopped coriander over the plate, and place a tablespoon of stirred crème fraîche in the centre.

Published 2026-10-07

https://fridge.menu/en/r/tex-mex-salad-f9aclolq

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