This salad is one in a million! Made from tender grilled beef schnitzel slices accompanied by a vibrant corn, baby marrow and onion petal salad. All drizzled in a tangy red wine vinegar and chilli salad dressing. It’s an excellent way to spice up your week!
Mexican Beef & Corn Salad
Mexican Beef & Corn Salad
with baby marrows, tomatoes & chilli flakes
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Beef
- Corn
- Cucumber
- Dried Chilli Flakes
- Free-Range Beef Schnitzel (without crumb)
- Fresh Coriander
- NOMU Mexican Spice Blend
- Red Onion
- Red Onions
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
OH BABY BABY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 3-4 minutes until browned and cooked through, shifting occasionally. Remove from the pan, place in a bowl, and season.
CORNY ONION WEDGES
Separate the onion wedges into petals. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion petals for 4-5 minutes until soft and starting to brown, shifting occasionally. In the final 30-60 seconds, add ½ the spice blend. Remove from the pan and add to the bowl with the baby marrow.
WHAT THE SCHNITZEL?
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining spice blend. Remove from the pan, season, and slice into thin strips.
SALAD STEP
In a small bowl, combine the vinegar, a drizzle of olive oil, the chilli flakes (to taste), a sweetener of choice (to taste), and seasoning. In a salad bowl, combine the Cucumber half-moons, the baby marrow & onion mix, and the halved baby tomatoes.
AND YOU’RE DONE!
Make a bed of the shredded salad leaves. Top with the Cucumber salad and scatter over the schnitzel slices. Drizzle over the salad dressing (to taste). Garnish with the chopped coriander. Nice, Chef!
OH BABY BABY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 3-4 minutes until browned and cooked through, shifting occasionally. Remove from the pan, place in a bowl, and season.
CORNY ONION WEDGES
Separate the onion wedges into petals. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion petals for 4-5 minutes until soft and starting to brown, shifting occasionally. In the final 30-60 seconds, add ½ the spice blend. Remove from the pan and add to the bowl with the baby marrow.
WHAT THE SCHNITZEL?
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining spice blend. Remove from the pan, season, and slice into thin strips.
SALAD STEP
In a small bowl, combine the vinegar, a drizzle of olive oil, the chilli flakes (to taste), a sweetener of choice (to taste), and seasoning. In a salad bowl, combine the Cucumber half-moons, the baby marrow & onion mix, and the halved baby tomatoes.
AND YOU’RE DONE!
Make a bed of the shredded salad leaves. Top with the Cucumber salad and scatter over the schnitzel slices. Drizzle over the salad dressing (to taste). Garnish with the chopped coriander. Nice, Chef!
OH BABY BABY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan, place in a bowl, and season.
CORNY ONION WEDGES
Separate the onion wedges into petals. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion petals for 5-6 minutes until soft and starting to brown, shifting occasionally. In the final 30-60 seconds, add ½ the spice blend. Remove from the pan and add to the bowl with the baby marrow.
WHAT THE SCHNITZEL?
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, baste with a knob of butter and the remaining spice blend. Remove from the pan, season, and slice into thin strips.
SALAD STEP
In a small bowl, combine the vinegar, a drizzle of olive oil, the chilli flakes (to taste), a sweetener of choice (to taste), and seasoning. In a salad bowl, combine the Cucumber half-moons, the baby marrow & onion mix, and the halved baby tomatoes.
AND YOU’RE DONE!
Make a bed of the shredded salad leaves. Top with the Cucumber salad and scatter over the schnitzel slices. Drizzle over the salad dressing (to taste). Garnish with the chopped coriander. Nice, Chef!
OH BABY BABY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan, place in a bowl, and season.
CORNY ONION WEDGES
Separate the onion wedges into petals. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion petals for 5-6 minutes until soft and starting to brown, shifting occasionally. In the final 30-60 seconds, add ½ the spice blend. Remove from the pan and add to the bowl with the baby marrow.
WHAT THE SCHNITZEL?
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, baste with a knob of butter and the remaining spice blend. Remove from the pan, season, and slice into thin strips.
SALAD STEP
In a small bowl, combine the vinegar, a drizzle of olive oil, the chilli flakes (to taste), a sweetener of choice (to taste), and seasoning. In a salad bowl, combine the Cucumber half-moons, the baby marrow & onion mix, and the halved baby tomatoes.
AND YOU’RE DONE!
Make a bed of the shredded salad leaves. Top with the Cucumber salad and scatter over the schnitzel slices. Drizzle over the salad dressing (to taste). Garnish with the chopped coriander. Nice, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Beef & Corn Salad?
The preparation time for Mexican Beef & Corn Salad with baby marrows, tomatoes & chilli flakes is between 25 and 40 minutes.
What is the total time required to make Mexican Beef & Corn Salad with baby marrows, tomatoes & chilli flakes?
The total time required to make Mexican Beef & Corn Salad with baby marrows, tomatoes & chilli flakes is between 30 and 45 minutes.
How many servings does Mexican Beef & Corn Salad provide?
4 servings
What are the main ingredients in Mexican Beef & Corn Salad?
Baby Marrow, Baby Tomatoes, Beef, Corn, Cucumber, Dried Chilli Flakes, Free-Range Beef Schnitzel (without crumb), Fresh Coriander, NOMU Mexican Spice Blend, Red Onion, Red Onions, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Mexican Beef & Corn Salad?
Calories: 362, Carbs: 30 grams, Fat: grams, Protein: 42.4 grams, Sugar: 12.4 grams, Salt: 650 grams
How do I prepare Mexican Beef & Corn Salad?
OH BABY BABY: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 3-4 minutes until browned and cooked through, shifting occasionally. Remove from the pan, place in a bowl, and season. CORNY ONION WEDGES: Separate the onion wedges into petals. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the corn and the onion petals for 4-5 minutes until soft and starting to brown, shifting occasionally. In the final 30-60 seconds, add ½ the spice blend. Remove from the pan and add to the bowl with the baby marrow. WHAT THE SCHNITZEL?: Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining spice blend. Remove from the pan, season, and slice into thin strips. SALAD STEP: In a small bowl, combine the vinegar, a drizzle of olive oil, the chilli flakes (to taste), a sweetener of choice (to taste), and seasoning. In a salad bowl, combine the cucumber half-moons, the baby marrow & onion mix, and the halved baby tomatoes. AND YOU’RE DONE!: Make a bed of the shredded salad leaves. Top with the cucumber salad and scatter over the schnitzel slices. Drizzle over the salad dressing (to taste). Garnish with the chopped coriander. Nice, Chef!
What should be prepared from my kitchen to make Mexican Beef & Corn Salad?
Baby Marrow, Baby Tomatoes, Beef, Corn, Cucumber, Dried Chilli Flakes, Free-Range Beef Schnitzel (without crumb), Fresh Coriander, NOMU Mexican Spice Blend, Red Onion, Red Onions, Red Wine Vinegar, Salad Leaves
How many calories does Mexican Beef & Corn Salad have?
362 calories
How much fat content does Mexican Beef & Corn Salad have?
grams
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