Mixed Mexican salad

About a week and a half ago I shared a recipe for Tortilla chips crusted steak, and in my opinion the best side dish to a delicious steak like that is a fresh mixed seasonal, in this case, Mexican salad.  As I’m watching the snow fall outside my house, here in Zagreb, I couldn’t think of a better recipe, with so much colour and flavour. Check the recipe for Tortilla crusted steak via the link below, and the recipe for mixed Mexican salad in this post.

Tortilla chips crusted steak

A few interesting facts about red kidney beans:

• Lowers Cholesterol and Reduces Heart Disease Risk
• Combats Diabetes
• Controls Blood Sugar
• Aids in Weight loss
• Helps Treat and Prevent Certain Cancers

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Enjoy & happy cooking!

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Preparation: 10 min

Servings: 4

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Ingredients

• 3 tomatoes, sliced
• 2 green bell peppers, sliced
• 1 onion, sliced
• 1 cup red kidney beans, precooked
• 1 1/2 cup green beans, precooked
• 2 tbsp pumpkin oil
• 1 1/2 tbsp aceto balsamico rosso
• 1 tbsp aceto balsamico
• Salt & pepper to taste

How to

1. Place sliced tomatoes, bell peppers, onion, precooked snapped green beans and red kidney beans in a large bowl.
2. In a small bowl whisk together some salt, pepper, pumpkin oil, aceto balsamico and the aceto balsamico rosso.
3. Season the fresh salad with the pumpkin oil-aceto dressing. Enjoy!