Nutrition Facts
4 servings
4
Mexican Salad: the easy recipe
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Heading to Mexico to enjoy a refreshing salad! This salad was a hit with the kids thanks to all the colors it contains. We relished it.
Ingredients
2 Tomato
1 Green bell pepper
2 Shallot
200 Canned red beans
2 Egg
1 Ketchup
2 Olive oil
½ Balsamic vinegar
Salt
Pepper
Directions
1
Pour the contents of the cans of corn and red beans into a colander. Rinse the vegetables with water, drain them, and then place them in a mixing bowl.
2
Wash the green bell pepper. Cut off the stem and slice it in half. Remove the white parts and the seeds. Cut the flesh into small cubes and add them to the mixing bowl.
3
Peel the tomatoes (dip them in boiling water for 1 minute to make peeling easier). Cut them in half, remove all the seeds, and dice the flesh into small cubes. Add them to the mixing bowl.
4
Peel the shallots and finely slice them. Add them to the mixing bowl. Combine all the ingredients. Set aside in the fridge.
5
Immerse the eggs in boiling water and let them cook to achieve hard-boiled eggs.
6
To finish, prepare the dressing in a bowl by mixing the balsamic vinegar, salt, and pepper. Stir until the salt is dissolved. Gradually pour in the olive oil while whisking the sauce. Drizzle the dressing over the salad and gently toss. Slice the hard-boiled eggs and place them on the salad.
Ingredients
Ingredients
2 Tomato
1 Green bell pepper
2 Shallot
200 Canned red beans
2 Egg
1 Ketchup
2 Olive oil
½ Balsamic vinegar
Salt
Pepper
Directions
Directions
1
Pour the contents of the cans of corn and red beans into a colander. Rinse the vegetables with water, drain them, and then place them in a mixing bowl.
2
Wash the green bell pepper. Cut off the stem and slice it in half. Remove the white parts and the seeds. Cut the flesh into small cubes and add them to the mixing bowl.
3
Peel the tomatoes (dip them in boiling water for 1 minute to make peeling easier). Cut them in half, remove all the seeds, and dice the flesh into small cubes. Add them to the mixing bowl.
4
Peel the shallots and finely slice them. Add them to the mixing bowl. Combine all the ingredients. Set aside in the fridge.
5
Immerse the eggs in boiling water and let them cook to achieve hard-boiled eggs.
6
To finish, prepare the dressing in a bowl by mixing the balsamic vinegar, salt, and pepper. Stir until the salt is dissolved. Gradually pour in the olive oil while whisking the sauce. Drizzle the dressing over the salad and gently toss. Slice the hard-boiled eggs and place them on the salad.
Notes
-
ptitplat
Quick, tasty, and complete, and very good in addition to being beautiful with all its colors. Tip: for presentation, place it in an oval dish with salad leaves around and the dressing separately in a sauce boat, as it is quite dark and may spoil the presentation if mixed beforehand. -
mireille69
Hello. I made this recipe and added half a teaspoon of Tex-Mex seasoning (spice for Mexican dishes and a bit of Tabasco) to heat things up tonight; but I had already made it without that and we really loved it. -
Kanilou
A bit disappointed by the very filling nature of this starter... next time I will reduce the quantity of beans and adjust the seasoning so the dressing is more flavorful. -
kiki16140
super refreshing -
flaque31
Please provide the text you would like me to translate.
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