Mexican Salad


1 lettuce, chopped
1 small can sweetcorn
1 small can kidney beans
1/2 red pepper, chopped
1/2 green pepper, chopped
¼ cucumber, sliced
2 tomatoes, sliced


1. Arrange lettuce on serving dish.
2. Add drained sweetcorn and kidney beans.
3. Sprinkle peppers on top.
4. Arrange cucumber and tomato slices around dish.
5. Serve with salad dressing.

Margaret MacLeod, St. Columba’s, Edinburgh