Mexican salad


  • 250 g. judias light red kidney
  • 2 avocados
  • 16 tomatoes cherry
  • Half escarole
  • 1 onion
  • 100 g. corn
  • 80 g. natural tuna
  • 4 cs soft oil
  • 2 cs lemon juice
  • 1 cc black pepper powder
  • 1 cc tabasco
  • 1 atadillo de hierbas


Soak the beans the night before, pour off their water and cook them with the bundle for 1h.30mins. Drain them.

Clean the escarole and the tomatoes, peel and chop the onion. Drain the corn and tuna.

Prepare the vinaigrette. Put the escarole in a salad bowl, mix with the other ingredients and the tomatoes cut in halves or quarters.

Peel and cut the avocados. Add them to the salad. Dress everything with the lemon vinaigrette.

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