- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 142.88 (Kcal)
- Carbohydrates 14.45 (g) of which sugars 2.71 (g)
- Proteins 9.77 (g)
- Fat 5.20 (g) of which saturated 0.78 (g)of which unsaturated 1.11 (g)
- Fibers 3.59 (g)
- Sodium 255.02 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and tips
– The Mexican salad can be prepared a few hours in advance and enjoyed at room temperature or chilled from the refrigerator. If there’s any leftover, store it in a well-closed container and keep it in the fridge. Consume within 1-2 days at most.
– If you are concerned that raw bell pepper might be indigestible, opt for small peppers for this recipe: they generally have a thinner and more digestible skin, as well as being sweeter. However, if you really don’t like raw bell pepper in the bean salad, you can also omit it.
