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Quick Mexican Salad

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Ingredients for 4 servings:

  • 2 cans kidney beans
  • 1 can of corn
  • 1 can pineapple, in pieces
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 1 bottle of sauce (Texicana Salsa Sauce)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

is quick and very tasty

Drain the kidney beans, corn, and pineapple. Deseed, wash, and dice the bell peppers. Combine all ingredients in a bowl and add the salsa sauce (amount to taste). Mix everything thoroughly and let it sit for 1-2 hours. It tastes great with grilled meat.

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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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