Rosa Cooking

Mexican squid salad

This salad will be especially colorful if you also use colorful, red-purple Mexican beans. It is also available in cans.

Mexican squid salad

Preparation steps

  • In half a liter of water put a bay leaf, 1 onion cut into quarters, 2 sprigs of parsley and bring to a boil. Add the squid cut into rings and cook for 20 to 25 minutes. Then drain them and let them cool well.
  • Meanwhile, peel the tomatoes, clean them of seeds and cut them into cubes. Peel a squash, grate it and cut it into thin slices. Peel a squash, grate it and chop finely.
  • Finely chop the remaining parsley and onion, add the drained beans and mix everything well.
  • Mix Natur salad with water and lemon juice and let it stand for about 15 minutes.
  • Then mix in the oil and dressing, pour over the salad just before serving.

Serving

You can serve Mexican squid salad on a corn tortilla.

Advice

When preparing a salad dressing, you can replace part of the lemon juice with wine vinegar.

Tags

appetizers chili cooking dietary exotic fiercely fish meat mexican new recipes salads seafood squids tried

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