Prêt à pregnants Mexican salad

Name: prêt à pregnants Mexican salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 el traditional olive oil; 220 g spiced meatballs; 500 g chilled grilled pepper mix; 660 g kidney beans in pot; 80 g watercress; 4 el yoghurt dressing

The favorite salad from blogger Janine from Prêt à Pregnant is this Mexican salad with meatballs, grilled peppers, kidney beans and watercress.

Ingredients

3 el traditional olive oil
220 g spiced meatballs
500 g chilled grilled pepper mix

660 g kidney beans in pot
80 g watercress
4 el yoghurt dressing

Directions

Heat the olive oil in a frying pan and fry the spiced meatballs until golden brown.
Then cut the grilled pepper mix and the meatballs into pieces.
Put the kidney beans, grilled peppers and meatballs into pieces in a bowl.
Spoon to watering with the watercress and yogurt. Season with (freshly ground) pepper and possibly salt.