Mexican salad

Corn kernels, red kidney beans, fresh vegetables (tomatoes and peppers), eggs … that’s all it takes to make a great salad for your lunch box!

Ingredients for 2 persons

  • 140 g of corn kernels
  • 250 g of canned red kidney beans
  • 1 large fresh tomato
  • 1 fresh green bell pepper
  • 1 teaspoon of onion powder
  • 2 eggs

For the seasoning:

  • 1 teaspoon of ketchup
  • 1 teaspoon of balsamic vinegar
  • 2 tablespoons of olive oil
  • Salt, pepper
  • Optional: a few drops of Tabasco if you like spicy food

Directions

Step 1: cook a hard-boiled egg

Boil water and immerse the egg in it. Cook 10 minutes from boiling. At the end of cooking, quickly pass the egg under cold water to remove the shell more easily. Swab the egg. Separate the white and yellow. Set aside.

Step 2:

In a sieve, put the contents of cans of corn and red kidney beans, rinse with water and drain.

Step 3:

Wash and cut the green bell pepper and the tomato in dices.

Step 4:

In a salad bowl, mix the corn, the red kidney beans, the onion powder, the diced green bell pepper and tomato.

Step 5:

In a small mixing bowl, mix all the ingredients for the seasoning.

Pour the seasoning on the vegetables. Mix.

Step 6:

Cut the hard boiled eggs in slices and add them in the salad.

Mix again before serving.

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