Mexican corn salad

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Head romaine lettuce
  • 1 can(s) (425 ml) Vegetable corn
  • 1 can(s) (425 ml) Kidney Beans
  • 4 Tomatoes
  • 2 red onions
  • 150 g Feta cheese light (30 % fat in dry matter)
  • 1 Lime
  • 4 tablespoons (10 g each) Vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp dried, crushed chili
  • 3 tablespoons (10 g each) Oil
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Remove the outer leaves from the romaine lettuce. Remove remaining leaves from the stalk, wash, cut into strips and drain. Rinse corn and beans, also drain. Clean, wash, quarter and seed the tomatoes.

  2. 2

    Cut the flesh in half. Peel onions and cut into rings. Cut feta into cubes. For the marinade, wash the lime and grate the peel. Halve lime, squeeze juice. Mix vinegar, lime juice and zest.

  3. 3

    Season with salt and chili. Gradually add the oil. Mix prepared salad ingredients and marinade. Serve portion by portion garnished with parsley.

Nutrition Facts

KCAL
300 kcal
CARBS
27 g
FATS
13 g
PROTEINS
17 g

Categories & Tags

Main DishesDietvegetarian