500 g Ardo Red kidney beans 1 kg Ardo Roasted Mexicana corn 250 g Ardo Mexican-style herb mix 500 g Ardo Pineapple 10 g Ardo Coriander 200 g sour cream 1 iceberg lettuce 20 taco shells 500 g tomato salsa Olive oil Salt and pepper
Fry the Roasted Mexicana corn with the red kidney beans and Mexican-style herb mix in a dash of olive oil.
Cool again and mix with the defrosted pineapple.
Season the sour cream with salt, pepper and coriander.
Fill the taco shells with some finely chopped iceberg lettuce, the bean salad and top with the tomato salsa and sour cream.