Mexican beans and taco salad



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


Gluten, Milk


  1. Fry the Roasted Mexicana corn with the red kidney beans and Mexican-style herb mix in a dash of olive oil.
  2. Cool again and mix with the defrosted pineapple.
  3. Season the sour cream with salt, pepper and coriander.
  4. Fill the taco shells with some finely chopped iceberg lettuce, the bean salad and top with the tomato salsa and sour cream.
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