Mexican salad with feta cheese

Name: Mexican salad with feta cheese
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 TABLESPOONS Corn grains; 2 TABLESPOONS Kidney Beans; 1 small onion (e.g. red); 1 Romana salad heart; 2 medium-sized tomatoes; 1 TABLESPOON White wine vinegar, salt; 7-10 Tbsp ground chili; 1 tsp (5 g) Oil; 30 g Feta cheese "light" (10 % fat); 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 TABLESPOONS Corn grains
2 TABLESPOONS Kidney Beans
1 small onion (e.g. red)
1 Romana salad heart
2 medium-sized tomatoes
1 TABLESPOON White wine vinegar, salt
7-10 Tbsp ground chili
1 tsp (5 g) Oil
30 g Feta cheese "light" (10 % fat)
7-10 Tbsp Parsley

Directions

1
Rinse and drain the corn and beans. Peel onion and cut into rings. Clean and wash the salad and cut into fine strips. Wash tomatoes, remove seeds if necessary and cut into small pieces
2
For the salad dressing, mix vinegar, 2 tablespoons of water, salt and chilli. Fold in the oil. Mix prepared ingredients and sauce
3
Coarsely crumble or dice feta cheese. Arrange salad with feta and parsley