Mexico Salad

Name: Mexico Salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Noodles (Penne); 7-10 Tbsp salt, cayenne pepper; 1 small tomato; 1 small peeled onion; 75 g gep. romaine lettuce; 2 stem(s) Parsley; 2 TABLESPOONS Wine vinegar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp liquid. Sweetener; 1/2 tsp (3 g) Oil; 2 tablespoons (40 g) Corn (can); 2 tablespoons (30 g) Kidney beans (canned)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Noodles (Penne)
7-10 Tbsp salt, cayenne pepper
1 small tomato
1 small peeled onion
75 g gep. romaine lettuce
2 stem(s) Parsley
2 TABLESPOONS Wine vinegar
2 TABLESPOONS Lemon juice
7-10 Tbsp liquid. Sweetener
1/2 tsp (3 g) Oil
2 tablespoons (40 g) Corn (can)
2 tablespoons (30 g) Kidney beans (canned)

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. Drain. Wash the tomato and cut into slices. Chop onion roughly.
2
Wash and chop salad. Chop parsley roughly. Whip vinegar, lemon juice, salt, pepper, sweetener and oil. Mix with prepared salad ingredients, corn and beans
3
Choose robust salads like romaine or iceberg lettuce. They stay crunchy longer