Mexican Salad

Lettuce or salad leaves 100 gms
Tomatoes 2 nos.
Cheese, diced ½ cup
Cooked kidney beans 1 cup
Tobasco sauce 1 tbsp.
Crushed Nacho chips 100 gms
Spring onion leaves As required
Green chilies, chopped ½ tsp.
Green coriander, chopped 1 tbsp.

1.Shred lettuce, blanch tomatoes in boiling water for one minute.

2.Peel, deseed, dice blanched tomatoes and chill them.

3.Mix rest of the ingredients with shredded lettuce and diced tomatoes.

4.Serve immediately otherwise nacho chips will become soggy.