1 | Rinse and drain the 250 g tinned red kidney beans and dry in a tea towel. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-1.webp) |
2 | Prepare 1 avocado, cut into small peieces and drizzle a little lime juice over. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-2.webp) |
3 | Put the avocado into a salad bowl with the prepared and finely chopped 1 onion. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-3.webp) |
4 | Prepare 300 g tomatoes and chop into small pieces.. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-4.webp) |
5 | Add the red beans and tomatoes to the bowl... | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-5.webp) |
6 | ...and add the chopped parsley. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-6.webp) |
7 | Prepare the dressing by mixing 3 tablespoons lime juice, 3 tablespoons olive oil, 1 teaspoon Tabasco sauce, salt and pepper. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-7.webp) |
8 | Pour the dressing into the bowl and mix well.
Your Mexican salad is ready. | ![Mexican salad : etape 25 Mexican salad : etape 25](/images/recettes/entrees/salades/1035-8.webp) |
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