Mexican Salsa Lettuce Cups

The perfect Mexican lunch or dinner on a hot summers day. This recipe is easily shared with friends and family and would make a delicious and fresh canapé or entree as well. The black beans add a big protein hit and are also very high in fibre. 


  • 1 yellow capsicum
  • 1 red capsicum
  • 1 red onion
  • 1 packet of tomato medley mix or tomatoes of choice
  • 2 cobs of sweet corn
  • 1 can black beans
  • 2 avocados
  • Juice of 1/2 a lemon 
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 2 baby cos lettuce
  • Fresh mint, basil, coriander and parsely


  1. Dice the capsicums, tomatoes and red onion and place in mixing bowl.
  2. Rinse and drain the black beans and add to mixing bowl.
  3. Chargrill the cobs of corn over the stove top or BBQ. Once charred remove corn from the cob and add to mixing bowl. 
  4. Chop the fresh mint, basil, parsley and coriander (you can omit some herbs if you don't have them or don't like them, or use a dried version) and add to the bowl.
  5. Add cumin, paprika, olive oil, some and salt pepper and thoroughly mix all ingredients in together.
  6. Dice the avocado and gentle massage the lemon juice over it to prevent browning, gently toss through with the other ingredients.
  7. Seperate your cos lettuce and place spoonfuls of the mixture in each lettuce cup.

Makes 15-20 lettuce cups.

If you make this I would love to know about it! Please share your recreations on instagram and tag me: @emillysonsie #emillysonsie