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Mexican cheese salad

updated

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Ingredients for 6 servings:

  • 1 can of corn
  • 1 can kidney beans
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 5 Pepper, medium hot
  • 1 small onion(s)
  • 400 g cheese (Gouda), medium-aged
  • 1 pinch of chili powder
  • 1 tbsp spice mix (Mexican or salsa)
  • 3 tbsp oil
  • 3 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast, spicy and tasty

Wash the bell peppers and dice them into small cubes. Place the corn, beans, and bell peppers in a bowl. Dice the cheese and add them. Finely slice the onion and set aside. Finely dice one bell pepper and mix it with the oil, water, spice mix, and chili powder in a cup. Pour this mixture into the bowl over the other ingredients. Mix everything well. Arrange the onion rings on top and garnish with the remaining bell peppers. Let it sit for about 2 hours—preferably overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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