Mexican beansalad

Name: Mexican beansalad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el pine nuts; 15 g fresh coriander; 2 lime; el spicy paprika powder; 2 el traditional olive oil; 300 g canned corn; 800 g kidney beans in pot; 175 g young cheese broken; 250 g Cherry tomatoes; 1 lettuce

Salad with kidney beans, pine nuts, coriander, lime, cheese, lettuce and cherry tomatoes.

Ingredients

Kitchen Stuff

1 baking pan
1 rasp

Directions

Roast the pine nuts for 3 minutes in a frying pan without oil or butter over medium heat. Let cool on a plate.
Cut the coriander coarsely, keep 1 tbsp separately as a garnish. Grate the green skin of the limes and press the fruit.
Mix the grater with the paprika powder, coriander and oil into a dressing. Season with lime juice, pepper and salt.
Let the corn and beans drain in a colander. Meanwhile, grate the cheese and halve the tomatoes.
Mix the corn, beans, tomatoes, pine nuts and ¾ of the cheese. Wash the lettuce and tear the leaves into pieces.
Divide with the bean mixture over 4 plates and sprinkle with the rest of the cheese and the rest of the coriander. Serve with the dressing.