Vegetable Salad Mexican Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 175 g boiled potato (s), weihed
- 100 g corn
- 100 g beans, red
- 1 spring onion (s), depending on size
- 1 large tomato (s)
- 1 red pepper (s)
- 1 ½ tablespoon vinegar
- 75 g sauce, Texicana salsa
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the corn and beans, rinse with cold water and drain well.
- Cut the cleaned spring onions into rings, the tomatoes into small cubes and the peppers into small cubes or strips. Put everything in a bowl.
- Peel the jacket potatoes, cut into thin slices and add to the remaining vegetables.
- Mix the vinegar and Texicana salsa sauce and season with salt and pepper to taste. Pour over the salad, mix carefully and let it steep in the refrigerator for at least 2 hours.
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