Mexican cheese salad

Name: Mexican cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 green pepper (approx. 250 g); 4 (40 g each) small onions; 5 TABLESPOONS Oil; 7-10 Tbsp Juice and grated peel of 1 lime; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) kidney beans; 300 g Gouda cheese; 1 (approx. 400 g) small head iceberg lettuce; 1 red chilli pepper; 40 g tortilla chips

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 green pepper (approx. 250 g)
4 (40 g each) small onions
5 TABLESPOONS Oil
7-10 Tbsp Juice and grated peel of 1 lime
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) kidney beans
300 g Gouda cheese
1 (approx. 400 g) small head iceberg lettuce
1 red chilli pepper
40 g tortilla chips

Directions

1
Clean, wash and cut the peppers into pieces. Peel and quarter onions. Heat 1 tablespoon of oil in a pan. Fry the bell peppers and onions in it for about 5 minutes on medium heat all around.
2
Let it cool down. Whisk lime juice with lime zest and sugar. Season with salt and pepper. Whip 4 tablespoons of oil in a thin stream. Place the red beans in a sieve, rinse and drain.
3
Cut the cheese into strips. Clean and wash iceberg lettuce, dab dry and cut into strips. Cut chilli pepper into fine rings. Mix iceberg lettuce with paprika, onions, beans, cheese and chili.
4
Drizzle vinaigrette over the salad, mix and serve immediately. Serve with tortilla chips.