Mexico Salad

Name: Mexico Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Tomatoes; 250 g Courgette; 200 g red onions; 1 can(s) (425 ml) Vegetable corn; 1/2 Iceberg lettuce; 1-2 Garlic cloves; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 6 TABLESPOONS Olive oil; 100 g Goat cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Tomatoes
250 g Courgette
200 g red onions
1 can(s) (425 ml) Vegetable corn
1/2 Iceberg lettuce
1-2 Garlic cloves
2-3 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
6 TABLESPOONS Olive oil
100 g Goat cheese

Directions

1
Wash the tomatoes and remove the stalk. Cut the tomatoes into slices. Clean and wash the zucchini, cut them in half lengthwise and cut into triangles. Peel onions and cut into rings.
2
Rinse the corn, drain and mix with the remaining ingredients. Clean the iceberg lettuce, cut out the stalk, cut the lettuce into slices, place on a plate. Peel the garlic and press it through a garlic press.
3
Mix lime juice, salt, cayenne pepper, garlic and olive oil to a salad dressing, mix with the vegetables. Cut the cheese into wide strips. Arrange the vegetables with the salad dressing on the plate. Put pieces of cheese on top.