Coupelles de tacos à la salade mexicaine de haricots

Ingrédients

• 1 jar of kidney beans
• 1 red onion, very finely chopped
• 1 cucumber, small diced
• 1 red bell pepper, diced
• 1 lime
• handful fresh cilantro
• 1 tbsp jarred jalapeño peppers, finely chopped
• a few iceberg lettuce leaves
• olive oil
• freshly ground pepper & salt
• optional taco cups

Préparation

1. 1

   This recipe is really super easy: chop all the vegetables finely and put all the ingredients (except the lettuce) in a bowl. Toss together and season with olive oil, pepper and salt. Use the zester to remove some lime zest and set it aside. Squeeze the lime over the mixture and toss through. Place a few lettuce leaves in each taco cup and spoon the salad on top. Finish by sprinkling the lime zest over it. Woohoo, enjoy!