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KEREN M.
Mexican streetsalad
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).
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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
Kitchen Stuff
Directions
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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.
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Brush the corn with 2 tbsp oil and grill for 10 minutes on the barbecue or in the grill pan. Times regularly.
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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.
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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).
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Nutrition
415Calories
Sodium0% DV1.150mg
Fat37% DV24g
Protein30% DV15g
Carbs11% DV32g
Fiber20% DV5g
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