This salad is not exactly haute cuisine, nor is it particularly Mexican, but it sure is wonderful on a sunny summer day on the back porch. A cold homebrew only improves it.
Sauté together until the beef is cooked and the onion is soft:
½ kg ground beef
1 onion chopped
4 cloves garlic – minced
30-45 ml ground cumin
30-45 ml chili powder
Open, rinse and drain:
700 g canned beans (red, kidney, black, etc.)
Add beans to the beef mixture together with:
225 ml frozen corn
Reduce the heat to low. Mix together in a very large bowl:
1 head of lettuce torn into bite size pieces
1 tomato cut into small chunks
3 green onions, sliced into 1 cm lengths
1 avocado cut into bite size pieces(optional)
Pour the meat mixture over the vegetables, then add:
½-¾ bag corn chips, crushed
125 ml sweet chili sauce or French salad dressing, to taste
Stir salad all together. Be sure to eat all at once as it will not keep.