Jump to content
Save 5% off your first order on our mobile App with the code APP5
€0.00

Mexican salad with crispy topping

Easy 21 November 2023

1 Gelbe Paprika
1 rote bell pepper
3 Tomaten
1 Avocado
3 Spring onions
0.5 bunch Koriander
0.5 bunch flat-leaf parsley
280 g But
100 g Crème fraîche (or a vegan alternative)
2 tbsp. Bean and pea mix
2 Limetten
1 Garlic clove
1 Chilischote
4 tbsp. Olive oil
2 Tsp. agave syrup
0 as necessary Salt and pepper
0.5 Tsp. Cumin
  • Step 1/7

    Wash and chop the bell pepper, tomato, avocado and spring onions.

  • Step 2/7

    Also wash the coriander and parsley and pick off the leaves.

  • Step 3/7

    Drain the corn and kidney beans and put everything in a large bowl.

  • Step 4/7

    Chop the chili and garlic for the dressing and add the lime juice, olive oil, agave syrup and cumin. Season to taste with salt and pepper.

  • Step 5/7

    Mix the dressing with the salad and serve with a dollop of crème fraîche.

  • Step 6/7

    Add a little bean and pea mix as a crunchy topping to each plate.

  • Step 7/7

    Enjoy!

Matching products