Mexican Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large cucumber (s)
- 5 medium tomato (s)
- 2 medium bell pepper (s)
- 1 can corn
- 1 can kidney beans
- 1 large onion (s)
- 1 clove garlic, peel
- 3 tablespoon sunflower seeds, (roasted)
- 2 teaspoons olive oil, more if desired
- 3 teaspoons honey
- some sauce (salsa)
- salt and pepper
- 1 pinch (s) cumin
- Chilli flakes, or fresh chillies
Print Recipe
Pin Recipe Instructions
- Cut the cucumber, tomatoes and peppers, not too small. Drain the corn and kidney beans. Quarter the onion and roast it in the pan (I do this without fat). Peel the garlic, press and fry briefly in the pan where the onion is. Carefully roast the sunflower seeds without any fat. Put all ingredients in a bowl, don`t cut the onion too small either, now mix everything with oil, chilli, honey, salsa, cumin and, if necessary, season with salt and pepper. We sometimes have the salad with some ham and cheese cubes. Soak it well and let it taste good.
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