Mexican salad

Name: Mexican salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 1 chunky vegetable onion; 4 big tomatoes; 1 Cucumber; 1 can(s) (425 ml) kidney beans; 1 can(s) (314 ml) Vegetable corn; 6 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 4 discs Bacon; 7-10 Tbsp some salad leaves; 150 g Fresh cream; 1 (200 g) Bag of Taco-Chips

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

1 chunky vegetable onion
4 big tomatoes
1 Cucumber
1 can(s) (425 ml) kidney beans
1 can(s) (314 ml) Vegetable corn
6 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
4 TABLESPOONS Oil
4 discs Bacon
7-10 Tbsp some salad leaves
150 g Fresh cream
1 (200 g) Bag of Taco-Chips

Directions

1
Peel and roughly dice the onion. Clean, wash and chop the tomatoes. Wash and clean the cucumber, quarter it lengthwise and cut it into slices. Drain beans and corn on a sieve. Mix vinegar, salt, pepper, chilli and sugar. Fold in the oil. Mix the vegetables and marinade and let it soak through well.
2
Cut bacon into pieces and fry in a pan without fat until golden brown. Season salad to taste again. Fill into large cups with some lettuce leaves. Put some crème fraîche on the salad. Dust with chilli powder. Spread bacon on top and serve. Serve with Taco-Chips
3
With 8 people: