The Mexican salad is a classic summer dish, based on tuna, corn and beans, very easy to make; perfect for when you are hungry but with few ideas. A recipe that everyone likes because it is nutritious and fresh at the same time, perfect for the warmer season, but above all useful to use and finish various canned food that perhaps has been lying in the pantry for a while. To make this salad a complete single dish you can accompany it with slices of toasted bread or with boiled or steamed rice; bring it to the sea or to work and you will not regret it. So let’s see how to make the Mexican salad.
In a bowl mix the well-drained spanish beans with the red beans (1).
Drain the corn and add it to the beans (2).
Also add the washed and diced pepper (3).
Wash the tomatoes, cut them in half or in four (4).
Thinly slice the spring onion, drain the tuna and add them to the salad (5).
Season with oil and salt and serve the salad very cold (6).
Mexican salad can be preserved in the refrigerator for 1-2 days, tightly closed in an airtight container. If you prepare it to bring it to the sea or to the office, consider seasoning it as late as possible, even better when serving, so that the vegetables remain crunchy.