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Mexican-style vegetable salad

updated

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Ingredients for 2 servings:

  • 100 g corn
  • 100 g kidney beans
  • 1 spring onion(s), depending on size
  • 1 large tomato(s)
  • 1 bell pepper(s), red
  • 175 g boiled potatoes, weighed
  • 1 ½ tbsp vinegar
  • 75 g sauce (Texicana salsa)
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Grilled side dish, LF 30

Drain the corn and beans, rinse under cold water, and drain well. Slice the cleaned spring onions into rings, dice the tomato, and dice or strip the bell pepper. Place everything in a bowl. Peel the potatoes, thinly slice them, and add them to the remaining vegetables. Mix the vinegar and Texicana salsa sauce together and season with salt and pepper to taste. Pour over the salad, toss gently, and let it chill in the refrigerator for at least 2 hours.

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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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