Mexican Corn Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn
- 1 can kidney beans
- 1 head romaine lettuce
- 4 tomato (s)
- 2 onion (s), red
- 150 g sheep cheese
- 1 lime (s)
- 4 tablespoon vinegar
- 6 tablespoon oil
- salt
- Chilli pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Place the corn and beans on a sieve, rinse with cold water and drain. Remove the outer leaves from the romaine lettuce. Cut the remaining lettuce into fine strips. Quarter and core the tomatoes. Cut the onions into rings. Cut the sheep`s cheese into cubes.
- For the marinade, finely grate the lime peel and squeeze out the juice of the lime. Mix the vinegar, lime juice and lime zest together. Season with salt and chilli. Withhold oil.
- Mix the prepared salad ingredients and marinade and sprinkle with parsley.
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