Mexican streetsalad

Name: mexican streetsalad
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 corn cobs cleaned up; 2 red peppers cleaned up; 1 zucchini in slices of 1 cm; 2 Red peppers; 6 el olive oil; 2 looks kidney beans (a 400 g), drained; 2 toes garlic finely chopped; 1 tray coriander (15 g), leaflets coarsely cut; 1 tl ground cumin djinten; 1 lemon pressed out; 1 crop iceberg lettuce in thin strips

A nice mexican recipe. The main course contains the following ingredients: corn cobs (cleaned), red peppers (cleaned), zucchini (in slices of 1 cm), red peppers, olive oil, kidney beans ((a 400 g), drained), garlic (finely chopped), coriander ( (15 g), leaves coarsely cut), ground cumin (djinten), lemon (pressed) and iceberg lettuce (in thin strips).

Ingredients

Kitchen Stuff

barbecue or grill pan

Directions

If you use the barbecue, plug it in. Bring a pot of water to the boil and boil the corn cobs for 10 minutes. Drain. Meanwhile, cut the peppers into large pieces and put them in a bowl with zucchini and red peppers. Sprinkle with 3 tbsp oil and sprinkle with salt and pepper. Grill the vegetables and peppers for 6 minutes on the barbecue or in the grill pan, possibly in portions. Times regularly. Put the grilled vegetables in a bowl, keep the peppers separate.
Brush the corn with 2 tbsp oil and grill for 10 minutes on the barbecue or in the grill pan. Times regularly.
Cut the red peppers very nice. If you prefer less spicy, first remove the seed lists. Mix the peppers with the beans, garlic, coriander, cumin seeds and lemon juice.
Cut the corn kernels from the flasks. Divide the lettuce over a bowl and scoop the bean mixture on it. Season with pepper and salt. Divide the vegetables and corn. Delicious with baguette, crème fraîche and pieces of Manchego (cheese).