The Mexican salad is a tasty cold summer dish, easy to make and very delicious.
Based on beans, as an alternative to the classic tuna and bean salad, the Mexican salad is made by also adding corn and peppers. You can choose the type of beans you prefer, pre-cooked or boiled by you, perhaps in a pressure cooker. The result is a fresh, satisfying and nutritious dish, perfect for summer lunches or dinners, even to take to the beach or for lunch at the office.
Read how to make the Mexican salad with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz Spanish beans (pre-cooked)
- 9 oz Borlotti beans (or red beans, pre-cooked)
- 1 red bell pepper
- 7 oz tuna in oil
- 5 oz corn, sweet, canned, drained
- 7 oz cherry tomatoes
- 1 spring onion
- extra virgin olive oil
- salt
Preparation of the Mexican Salad
Wash the bell pepper, remove the stem, seeds, and filaments, and cut it into pieces.
Place it in a bowl.
Drain the beans and corn from their preserving liquid and add them to the bell pepper.Wash the cherry tomatoes, cut them into wedges, and add them to the other ingredients.
Clean the spring onion, slice it thinly, and add it to the bowl.
Also, drain the tuna from its preserving oil and add it to the bowl.Dress with extra virgin olive oil, salt, and mix thoroughly.
Store your Mexican salad in the refrigerator until ready to serve.
Notes
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