Mexico Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 large egg (s), hard-boiled
- 2 cloves garlic
- 6 tablespoon oil
- 0.5 teaspoon ½ salt
- 1 teaspoon, leveled paprika powder, noble sweet
- 0.25 teaspoon ¼ cayenne pepper
- 2 tablespoon white wine vinegar
- 2 tablespoon water, hot
- 2 cans kidney beans
- 1 can corn
- 2 red pepper (s)
- 1 cucumber (s)
- 1 large vegetable onion (s)
- 2 cans tuna, in its own juice
Print Recipe
Pin Recipe Instructions
- Separate the egg white from the yolk of the hard-boiled eggs, dice and set aside. Crumbly crush the egg yolks with a fork. Finely chop the garlic cloves. Mix the egg yolks with the garlic, oil, vinegar, water and the spices to make a dressing.
- Drain the kidney beans, corn and tuna, crumble them into pieces, in a sieve. Cut the bell pepper and cucumber into cubes. Cut the vegetable onions into rings or cubes as desired and mix everything together in a large bowl with the dressing.
- It is best to leave it covered overnight in the refrigerator and put it out the next day 1 hour before eating, then it tastes even better. If necessary, add a little salt and pepper to taste.
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