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Mexican salad

updated

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Ingredients for 4 servings:

  • 200 g meat sausage
  • 200 g cheese (butter cheese)
  • 1 can of corn
  • 2 cans kidney beans
  • 2 bell peppers, red and green
  • 150 g quark, low-fat
  • 150 g light mayonnaise
  • 3 tsp mustard
  • 1 shot of balsamic vinegar
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the sausage, cheese, and two bell peppers into small cubes and place them in a large bowl. Drain the corn and kidney beans thoroughly in a sieve and add them to the bowl. Mix everything well. Stir the quark, mustard, mayonnaise, and balsamic vinegar into a smooth dressing, pour it into the bowl, and mix everything thoroughly. Season with salt, sugar, and pepper. Perfect for parties or as a barbecue salad.

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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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