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!
Baby Marrow - 100g
Red Onion - 1
Corn - 50g
NOMU Mexican Spice Blend - 10ml
Free-range Beef Schnitzel (without crumb) - 150
Red Wine Vinegar - 15ml
Dried Chilli Flakes - 2,5ml
Cucumber - 100g
Baby Tomatoes - 80g
Salad Leaves - 20g
Fresh Coriander - 4g
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!
Baby Marrow - 200g
Red Onion - 1
Corn - 100g
NOMU Mexican Spice Blend - 20ml
Free-range Beef Schnitzel (without crumb) - 300g
Red Wine Vinegar - 30ml
Dried Chilli Flakes - 5ml
Cucumber - 200g
Baby Tomatoes - 160g
Salad Leaves - 40g
Fresh Coriander - 8g
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!
Baby Marrow - 300g
Red Onions - 2
Corn - 150g
NOMU Mexican Spice Blend - 30ml
Free-range Beef Schnitzel (without crumb) - 450g
Red Wine Vinegar - 45ml
Dried Chilli Flakes - 7,5ml
Cucumber - 300g
Baby Tomatoes - 240g
Salad Leaves - 60g
Fresh Coriander - 12g
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!
Baby Marrow - 400g
Red Onions - 2
Corn - 200g
NOMU Mexican Spice Blend - 40ml
Free-range Beef Schnitzel (without crumb) - 600g
Red Wine Vinegar - 60ml
Dried Chilli Flakes - 10ml
Cucumber - 400g
Baby Tomatoes - 320g
Salad Leaves - 80g
Fresh Coriander - 15g
Woolies Products in this dish
