Chopped Mexican inspired salad


Chopped salads are the shit, period - and this is coming from a die hard carnivore -, but even more so when you are living/cooking in a van. This carnivore was lucky enough to hook up with an ex vegetarian with a weak spot for Mexican food. We have the perfect labor division in Van James.

When a carnivore says this about an all veggie no meat salad: I can eat this all day every day, you know it is a winner.

8 tomatoes
2 bell peppers
1 cucumber
1 Jalapeño-pepper
1 bunch of spring onions
1 cup of black olives (not very Mexican, but 'me vale madres'!)
1 bunch of parsley
1 bunch of cilantro
1 small can of corn
1 small can of blackbeans
the juice of two limes
one clove of garlic, minced
olive oil
salt and pepper to taste
Tortilla Chips

Thysa usually makes a huge batch of this salad, because you can never eat too much of the green stuff!

Chop all the veggies so that they are all about the same size. Add the corn, black beans and dress the salad with olive oil, lime juice, garlic and salt and pepper to taste. Mix well and finish by crumbling over some (a lot!) of your favorite flavor tortilla chips just before serving. This way they stay nice and crunchy.