Salads are essential to summer. Our summer is enduring, hot and humid and so I look for ways to change up our traditional lettuce salad.

Two Mexican inspired salads from delicious February 2015 are simple and easy and makes for a colourful lunch.

Mexican Black Bean Salad

Corn Kernels, canned – drained

Black beans, canned – rinsed and drained

Coriander – leaves removed from stem

Small tomatoes (grape, cherry, mini) – halved

Avocado – sliced

Cos lettuce – shredded

Corn tortillas – sliced into 2 cm strips, tossed lightly in oil and baked in oven until crisp

Sour cream and sweet chilli sauce

Lime wedges – for serving

Brunch Salad

Cos lettuce – leaves washed and separated

Corn on the cob – char grilled then cut away from cob

Baby spinach leaves

Avocado – sliced

Streaky bacon – crispy fried

Corn chips

Sour Cream dressing: sour cream, lemon, salt and pepper

Layer and combine on a serving platter and drizzle dressing.