Mexican Salad

Recipe Ingredients

8 oz	227g	Mixed salad leaves
6		-- (15 cm) piece of, cucumber, chopped
1		Carrot - grated (large)
2		Tomatoes - chopped
1		Green pepper - de-seeded (small)
		S sliced
3 oz	85g	Canned red kidney beans - drained and rinsed
2 oz	56g	Raisins
2 teaspoons	10ml	Lime juice
5		Natural fromage frais - (up, to 8% fat)
1 teaspoon	5ml	Tomato puree
1 teaspoon	5ml	Coarse grain mustard
4 oz	113g	Half-fat cheddar cheese - grated
		Salt and freshly ground - black pepper

Recipe Instructions

Arrange the salad leaves on four serving plates and top with the cucumber, carrot, tomatoes, green pepper, red kidney beans and raisins. Sprinkle with the lime juice.

Blend the fromage frais with the tomato puree and mustard. Season lightly withh salt and pepper and spoon over the salads.

Divide the grated cheese between each plate and serve immediately.

Source:
Cooking Light, June 1995, page 117

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