Mexican Salad

Presentation

Colorful and rich in flavor, Mexican salad uses some products that, although common today, originate from the Americas, such as corn, red (or black) beans, avocado, and lime.

Ingredients for 2

1 small can (150 g) of corn
1 small can (150/200 g) of kidney or black beans
One red bell pepper
Half a red onion, sliced
2 tomatoes
One avocado
Corn Tortillas
Lime juice
Option: Tabasco and grilled chicken breast (or Shrimp or Tuna)

Preparation

• M-60: Place the drained corn, rinsed and drained beans, diced red bell pepper, diced tomatoes, and half a sliced onion in a salad bowl. Season with salt and pepper, mix well, and refrigerate.
• M-5: Dice the avocado and place it in a salad bowl with crumbled corn tortillas. Prepare the sauce with a tablespoon of olive oil, lime, a little garlic, a teaspoon of cumin, and a few drops of Tabasco (you can add cayenne pepper if you want a spicier salad), mix well, and serve. You can also add chopped fresh cilantro and grilled chicken.