Mexican corn salad

Name: Mexican corn salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head romaine lettuce; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney Beans; 4 Tomatoes; 2 red onions; 150 g Feta cheese light (30 % fat in dry matter); 1 Lime; 4 tablespoons (10 g each) Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 3 tablespoons (10 g each) Oil; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head romaine lettuce
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney Beans
4 Tomatoes
2 red onions
150 g Feta cheese light (30 % fat in dry matter)
1 Lime
4 tablespoons (10 g each) Vinegar
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
3 tablespoons (10 g each) Oil
7-10 Tbsp Parsley

Directions

1
Remove the outer leaves from the romaine lettuce. Remove remaining leaves from the stalk, wash, cut into strips and drain. Rinse corn and beans, also drain. Clean, wash, quarter and seed the tomatoes.
2
Cut the flesh in half. Peel onions and cut into rings. Cut feta into cubes. For the marinade, wash the lime and grate the peel. Halve lime, squeeze juice. Mix vinegar, lime juice and zest.
3
Season with salt and chili. Gradually add the oil. Mix prepared salad ingredients and marinade. Serve portion by portion garnished with parsley.