Lettuce Get You Out of a Pickle Salad




  • 1 packet Slo Moe’s (any Moe’s goes)* 

  • 2 cups mixed salad greens 

  • 400g can black beans, rinsed and drained 

  • 1 Lebanese cucumber, diced 

  • 2 cups medley tomatoes, chopped 

  • 1 cup corn kernels 

  • 1 cup mozzarella, grated 

  • 1 cup corn chips, roughly broken, extra to serve 

  • 4 dill pickles, thinly sliced 



  • 1 cup red wine vinegar 

  • 1 tbs raw sugar 

  • 1/2 red onion, thinly sliced 


  • 1 tbs olive oil 

  • 1/2 cup tomato sauce 

  • 2 tbs mayonnaise 

  • 21/2 tsp chilli powder 

  • 1 1/2 tsp ground cumin 

  • 1/2 tsp garlic powder 

  • 1/4 tsp onion powder 




1. Set your onion a-pickle’n. In a small bowl, whisk together the red wine vinegar and sugar. Add the sliced red onions and refrigerate until required. 

2. While we wait, let’s get that dressing out of the way. In a small mixing bowl, whisk together the tomato sauce, mayonnaise, 2 tbs water, chilli powder, cumin, garlic powder, and onion powder. Taste and season. Drizzle in the olive oil, whisking the entire time. Refrigerate until ready to use.

3. Heat your Slo Moe’s according to packet instructions and leave to cool slightly. 

4. For the salad, in a large bowl, combine the mixed salad greens, cucumber, tomato, black beans, corn, mozzarella, corn chips, pickled red onion, and dill pickles. Drizzle over the BBQ dressing and toss to combine. Top with Slo Moe’s, extra corn chips, and enjoy y’all.