Mexican Cheese Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can corn
- 1 can kidney beans
- 1 red pepper (s)
- 1 green pepper (s)
- 5 hot peppers, medium hot
- 1 small onion (s)
- 400 g cheese (Gouda), medium-aed
- 1 pinch (s) chili powder
- 1 tablespoon spice mix (Mexican or salsa)
- 3 tablespoon oil
- 3 tablespoons water
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut into small cubes. Place the corn, beans, and peppers in a bowl. Dice cheese and add. Cut the onion into fine rings and set aside.
- Finely dice a pepper and mix with the oil, water, spice mixture and the chilli powder in a cup. Pour this mixture into the bowl over the other ingredients. Mix everything well.
- Spread the onion rings on top and decorate with the remaining hot peppers. Let it steep for about 2 hours - preferably overnight.
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