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Mexican salad

 

Tomato mozzarella salad

  • GREEN LETTUCE
  • 1 SWEET PEPPER
  • 1 ONION
  • 4 TOMATOES
  • 1 CUCUMBER
  • 1 CAN OF RED BEANS
  • 100 GRAM GRATED CHEESE
  • 200 GRAM PRAWNS
  • 1/2 DECILITER MAYONNAISE
  • 1/2 DECILITER SALSA
 
  • 1 KG TOMATOES
  • 200 GRAM MOZZARELLA
  • 1 BUNCH OF BASIL LEAVES
  • 1/2 DECILITER OLIVE OIL
  • 1/4 DECILITER VINEGAR
  • FRESH MILLED PEPPER
  • SEA SALT

Cut the lettuce, sweet pepper, onions, cucumber and tomatoes and mix them together. Put on a big plate. Mix the salsa with mayonnaise and dilute with a little water if necessary. Pour over the vegetables. Put the beans on the vegetables, and put the cheese on the beans. At last, put the prawns on top and decorate with a piece of sweet pepper.

Cut the basil leaves small. Slice the tomatoes and cut the mozzarella in pieces. Mix the olive oil and vinegar together and beat well. Put in a dish a layer of tomatoes, some mozzarella, and put sea salt, pepper and basil leaves on top, repeat this procedure until the tomatoes and mozzarella are finished, then poor the dressing over. Just before eating, toss the salad.


Serving tips:
Serve with taco chips and Corona beer with a piece of lemon.