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Home Taco cups met Mexicaanse bonensalade

Recipes

I can’t help it — every time I hear Mexico I think of that song. It’s funny that here in the Netherlands we label so many dishes as Mexican, because most of the ‘Mexican’ food we know isn’t really authentic. It’s down to the Americans who took over parts of Mexico. Culy wrote a really great piece about this subject. So I should probably call this Tex-Mex, this little recipe. The brand Santa Maria makes Tex-Mex products in all shapes and sizes. They want no more boring meals, and I’m happy to help with that. The taco cups they sent me are perfect for filling, and although they’re undoubtedly delicious with guacamole, I decided to serve a fresh salad inside. If you don’t have the cups at home, the salad on its own is also very tasty.

Recipe

Taco cups with Mexican bean salad

A super quick and colorful Mexican bean salad with kidney beans, fresh vegetables and lime. Served in crispy taco cups for a festive snack or a light meal.

Course	Main course
Kitchen	Mexican
Servings	-

Preparation time

Preparation time	10 min
Total	10 min

Equipment

Zester

Ingredients

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

Taco cups with Mexican bean salad

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!

Cooking mode Prevents your screen from going to sleep

These taco cups are perfect as a quick midweek meal or as a festive bite for a drinks party. The combination of the crispy cup, fresh salad and lime zest ties it all together.

Tip: use a grater to zest the lime and add a little extra jalapeño if you like it spicier. The salad is also delicious without the cups, simply served as a side dish.

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