Mexican salad

Ingredients for 4 servings:

• 1 can of corn
• 1 can kidney beans
• 1 bell pepper(s)
• 2 tomatoes
• 2 onions
• 350 g smoked belly
• 400 g mushrooms, fresh
• 1 tbsp tomato paste
• 1 tbsp, leveled mustard
• 150 ml vegetable stock
• 2 tbsp vinegar
• Tabasco
• Paprika powder, hot
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

hearty

Drain the beans and corn in a sieve and place them in a bowl. Finely chop the tomatoes and bell peppers and add them. Dice the onions and smoked pork belly, and trim and slice the mushrooms. Briefly fry the smoked pork belly in a little oil, then add the onions and fry for a few minutes. Add the sliced ​​mushrooms and sauté or fry everything for another three to four minutes. Now add the tomato paste, stir everything well in the pan, and deglaze with the stock. Let everything simmer for about five minutes. Set the pan aside, stir in the vinegar, mustard, and Tabasco. Add everything to the bowl with the other ingredients and mix well. Season with pepper, salt, and paprika and let it sit for a good hour. It tastes great with baguette for grilling, or it’s also great for using up leftovers, as you can replace the pork belly with leftovers from roast pork or beef, for example.