Mexican salad with mussels

Components

• 1 cup (tea) of cooked and shredded muscle
• 1 1/2 cups (tea) of cooked corn (canned corn is acceptable)
• Half of a red bell pepper
• Half a purple onion
• Half a tea cup of coriander leaves
• 2 servings of lemon broth
• 1 teaspoon of cumin
• Two tablespoons of olive oil
• Add salt and ground pepper as desired.

Setup mode

1. Remove the onion skin and dice it into small pieces. Place them in a bowl, cover with cold water, and let it sit for a few minutes to reduce the sharpness. In the meantime, get the other ingredients ready.

1. Rinse the pepper, remove the stem and seeds, then chop it into small cubes. Clean and pat dry the coriander leaves.
2. In a bowl, combine corn, shredded meat, and pepper. Drizzle with water and add the chopped onion to the salad. Dress with lemon juice and olive oil. Season with cumin, salt, and ground pepper to taste. Mix thoroughly and garnish with coriander leaves. Serve immediately. If preparing for work, keep the coriander separate and add it just before eating.

Purchase only what is necessary

Store

Chief Knife, Zwilling WILLING J.A. Henckels

Mesa de bambú, Zwilling

Face coverings

Measure reapers

Collection of stainless steel bowls, Euro Inox

Set of 6 shallow bowls, Sumac design