Mexican Salad: the easy recipe

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.

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.

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.

Peel the shallots and finely slice them. Add them to the mixing bowl. Combine all the ingredients. Set aside in the fridge.

Immerse the eggs in boiling water and let them cook to achieve hard-boiled eggs.

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.