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
Mexico Salad
Mexico Salad

Instructions

  1. 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.
  2. 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.
  3. 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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