Mexican Salad

Mexican salad
Mexican salad

In addition to raw vegetables, this Mexican salad includes corn (a grain) and peas (a legume). Like any other salad, it is very healthy. It is rich in vitamins and other antioxidants substances that protect against high cholesterol levels and cancer. This salad is especially recommended for:

Mexican Salad Ingredients

  • 7 oz of tender sweet corn (maize)
  • 1 red pepper
  • 1 green pepper
  • 2 carrots
  • 2 tomatoes
  • 1 cucumber
  • 1 head of lettuce
  • 3.5 oz of peas
  • 3.5 oz of green and black olives
  • 1 tablespoon of brewer’s yeast

Additional ingredients

  • Parsley
  • The juice of ½ lemon
  • 4 tablespoons of olive oil (each tablespoon of oil adds around 120 kcal to the recipe, 30 kcal per serving).
  • Sea salt
Mexican salad recipe

Preparation

  1. Wash, peel, and chop the carrots and the cucumbers.
  2. Wash, remove the seeds, and chop the peppers into strips.
  3. Wash and chop the tomato.
  4. Wash the lettuce and set aside as whole leaves.
  5. Wash and chop the parsley.
  6. Boil peas in water and let them cool.
  7. Arrange all ingredients on each dish and sprinkle with salt.
  8. To prepare the dressing, add the chopped parsley and the lemon juice to the oil and beat with a fork.
  9. Dress just before serving.

Preparation time: 20 minutes

Cooking time: 20 minutes

Servings: 4

Nutritional Value per serving

Energy165 kcal = 688 kj
Protein    8.12 g
Carbohydrates  22.4 g
Fiber    9.02 g
Total fat    2.78 g
Saturated fat    0.396 g
Cholesterol——–
Sodium160 mg
%Daily Value (based on a 2000 calorie diet)provided by each serving of this dish

REFERENCES

George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 3. Chai Wan: Editorial Safeliz, 2005. 260. Print. [Mexican salad]

Recommended For You