Mexican salad

Mexican salad


Best served with cold white wine. Very delicious salad!

Ingredients:

• 0.70 pounds of peas/300 gr. peas
• 0.45 pounds of corn/200 gr. corn
• 0.45 pounds of boiled red beans/200 gr. boiled red beans
• tuna in oil - 3 cans of 0.20 pounds/tuna in oil - 3 cans of 100 gr.
• Mayonnaise
• Lemon
• Salt
• Pepper
• Potatoes chips with salt
• 2 boiled eggs
• 12 green olives with anchoa

Step 1:
Drain well cooked vegetables and tuna and mix into a deep bowl. Add the mayonnaise, lemon juice, salt and pepper to taste.

Step 2:
Cover with mayonnaise and garnish with chips around, with eggs and olives cut into 4 in the middle.
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