A spicy layer salad in the Mexican way

A spicy layer salad in the Mexican way

Mexican salad, it is an extremely versatile dish, it is perfect for all kinds of parties, but also on a daily basis, as an addition to breakfast, dinner or lunch, and also as a light snack between meals. This dish also has an advantage, that it can be prepared from practically anything, what we have in the fridge.

QUICK MEXICAN SALAD

ingredients:

  • 2 cans of red beans,
  • 45 dkg of yellow cheese,
  • a can of pineapple in brine,
  • average cf,
  • a can of canned corn,
  • 8 spoons of mayonnaise,
  • salt, pepper

a method of preparing:

grate the cheese on a coarse grater, drain the beans from the pickle, just like pineapple, which should be additionally diced. After scalding and cooling, chop into thin slices, drain the corn. Mix the ingredients thoroughly with the mayonnaise and spices.

 

LAYERED MEXICAN SALAD WITH SAUCE
ingredients:

  • a can of red beans,
  • half a head of iceberg lettuce,
  • 2 medium tomatoes,
  • a glass of grated cheese (preferably cheddar),
  • 6 spoons of black olives,
  • a bunch of spring onions

ingredients for the sauce:

  • 2 ripe avocado,
  • half a cup of sweet cream,
  • spoon of skim milk,
  • 2 garlic cloves,
  • half a teaspoon of chilli powder,
  • pinch of salt

a method of preparing:

Drain the beans and rinse, then put on the bottom of the bowl. Tear the lettuce into smaller pieces, add the diced tomato and the grated cheese. Cut the olives into halves and chop the onion finely. Add to the rest of the ingredients and prepare the sauce. Remove the avocado flesh and crush it with a fork. Add the milk, cream, pressed garlic and spices. Mix everything together and pour the sauce over the salad. Put in the fridge for an hour and serve.