Mexican Beef Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can corn kernels
- 1 can kidney beans
- 1 red pepper (s)
- 2 stalks spring onion (s)
- 500 g beef, lean
- 200 g cheese (butter cheese)
- mustard
- Sambal Oelek
- Vinegar (red wine vinegar)
- 10.5 1½ cup beef broth
Print Recipe
Pin Recipe Instructions
- Boil the beef with a stock cube and let it cool. Then cut into small cubes. Also cut the butter cheese into small cubes. Put the corn kernels and kidney beans in a sieve, rinse with clear water and drain. Cut the bell pepper into small pieces and the spring onion into thin rings. Prepare the salad dressing from approx. 1.5 cups of beef stock, some red wine vinegar, Dijon mustard and sambal olek and then mix with all the other ingredients. The cheese should only be added just before serving so that it doesn`t get mushy if it is too long in the broth!
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