Mexico salad with chilli cream

Name: Mexico salad with chilli cream
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 1 chunky vegetable onion; 6 big tomatoes; 1 giant cucumber; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (314 ml) Corn grains; 4-6 discs Bacon; 150 g Fresh cream; 7-10 Tbsp some salad leaves; 1 (200 g) Bag of Taco-Chips

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
4 TABLESPOONS Oil
1 chunky vegetable onion
6 big tomatoes
1 giant cucumber
1 can(s) (425 ml) Kidney Beans
1 can(s) (314 ml) Corn grains
4-6 discs Bacon
150 g Fresh cream
7-10 Tbsp some salad leaves
1 (200 g) Bag of Taco-Chips

Directions

1
Mix vinegar, salt, pepper, chilli and sugar. Whip the oil into the mixture. Peel onion and chop coarsely. Wash tomatoes, cut into pieces. Clean and wash the cucumber and cut it into quarters lengthwise. Cut into slices. Rinse beans and corn, drain. Mix everything. Leave to stand for at least 1 hour.
2
Fry bacon without fat until crispy. Drain on kitchen paper. Break the bacon into pieces. Mix crème fraîche and chilli
3
Season the salad to taste. Serve with some lettuce leaves and put a blob of chilli cream on each. Garnish with crispy bacon and chips. Add the rest of the crisps
4
Drink: cold beer