Mexican beans and taco salad

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  • 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 Lactose


  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.

Ardo products used in this recipe