Mexican salad Mr. Bean
We were invited to a barbecue with our American neighbors .... What to take? What to do? Since we are very close to Mexico, that influence is exactly felt, I have been making this salad in my restaurant for a very long time, and I can tell you that it is very popular with Mexicans, Americans and our people. Vema is a simple, aromatic, delicious and refreshing salad for Texas heat.
Preparation steps
- Open the cans of beans and squeeze it well (Or cook your own beans, which is much more complicated for me, and there is no difference). Chop the onion not too finely, nor coarsely. Put it in a bowl in which you will serve and mash it a little with oil, a little plain vinegar and salt. Finely chop the garlic (Tip: it will peel much easier if you just press it a little with your palm or a meat pestle) Put the beans and garlic in the red onion that you have crushed. Add the chopped peppers, the rest of the vinegar and all the balsamic to the strips. If you want shine or a little bit of it, you can add more olive oil (Care is never too much). Mix everything and add pepper. Sprinkle it with chopped hot peppers and freshly chopped parsley. Serve cold, but not too much to stand in the fridge, because then the onion will soften even more and release a bitter taste. Pleasant!
Serving
Serve with barbecue
