Mexican salad with tortilla chips
accompanied by chilli, tomatoes, peppers, corn and tarator sauce
This summer salad is Mexican-Arabian fusion and is full of colours and nutrients. The homemade tarator sauce add a touch of fatty acid to the vegetables and enhances their flavour.
Nice and quick!
wheat, gluten, mustard, sesame
Cooked black beans
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Drizzle the wraps with some oil on both sides and spread it with your hands. Heat a frying pan and brown the wraps on each side. Remove from the pan. Let them dry and then chop them. Set aside.
Wash the vegetables. Peel and finely chop the garlic, onion, carrot, zucchini and pepper. Cut the chilli into thin slices and the tomato into cubes. Heat 2 tablespoons of oil in a frying pan and sauté the garlic together with the chilli for a few seconds. Add the rest of the vegetables except for the tomato. Cook everything for approx. 8 minutes until tender. At the very end, add the tomato and the drained and washed beans and corn. Let it cook for another minute. Turn off the heat and season to taste.