Mexican salad with ketchup
- Total time
- 10 min
- servings
- 4 servings
- Dish type
- Starter
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VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
10 min
Total time
10 min
Ingredients
Ingredients
servings
- For salad
- 200 g 200 g Red beans
- 1 1 box(s) Maize
- 0,5 0.5 Green pepper(s)
- 0,5 0.5 Red pepper(s)
- 1 1 Onion(s)
- 1 1 clove(s) Garlic
- 12 12 Black olives
- 6 6 Branches
- For dressing
- 3 c. à soupe 3 tablespoons Olive oil
- 1 c. à café 1 cup of coffee Balsamic vinegar
- 1 c. à soupe 1 Tbsp Ketchup
- 2 2 drops Tabasco
- Salt pepper mill
Method
- 1
Preparation of ingredients
- 2
Chop the onion and garlic. Wash and slice the peppers.
- 3
Preparation of the dressing
- 4
Prepare the dressing by mixing salt and pepper with balsamic vinegar in a bowl. Add the olive oil and ketchup. Mix vigorously. Then add the tabasco to your convenience.
- 5
Final mixture
- 6
In a salad bowl, mix the beans with the corn, both well drained, then add the peppers, onion and garlic. Add the dressing and mix. Set aside in the fresh and remove your salad 30 min before serving.
Nutrition
- calories
- 117
- fatContent
- 5.3
- fiberContent
- 4.5
- sugarContent
- 2.8
- sodiumContent
- 0.3
- proteinContent
- 3.3
- carbohydrateContent
- 13
- saturatedFatContent
- 0.8
Indicative values from the source, for the original recipe.
Source : cuisineaz
Reviews
Reviews
★★★★★
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