This salad is a very versatile Mexican snack. It can be served separately, used as a filling for tacos and burritos, or to complement any other dishes with it. Choose small beans and cut the avocado smaller with the rest of the ingredients.
Ingredients
- Beans - 200 g
- Corn - 1 bank
- Avocado - 2 pieces
- Bell pepper - 2 pieces
- Tomatoes - 2 pieces
- Greenery - 1 bundle
- Chili pepper - 2 pieces
- Bow purple - 1-2 pieces
- Olive oil - 3 tbsp.l.
- Lime juice - 2 tsp.
Step-by-step cooking recipe
Boil the beans in advance or rinse the canned ones.
Chop all the ingredients very finely, including the avocado.
Chop the herbs and chili, add garlic and spices if desired.
Mix the salad and season with olive oil and lime juice.
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