Mexican Salad

Two nights ago, I had my best friends over for dinner and I prepared a mexican menu from A to Z. We even had frozen margueritas for drinks! πŸ˜ŠπŸ€·β€β™€οΈ
I didn’t have a specific salad recipe in mind so I came across a few recipes and decided to combine them and create one of my own πŸ‘‡

What’s your favorite salad?

Ingridients:
β—‡ 1 sliced iceburg lettuce.
β—‡ 1 drained can of red beans.
β—‡ Sliced cherry tomatoes.
β—‡ 3 sliced cucumbers.
β—‡ 1 sliced avocado.
β—‡ Half sliced red bell pepper.
β—‡ Half sliced yellow bell pepper.

Dressing:
β—‡ 1/4 cup of squeezed lime juice.
β—‡ 1/4 cup of olive oil.
β—‡ 1 minced garlic clove.
β—‡ 2 tbsps of minced cilantro.
β—‡ 2 tbsps of honey.
β—‡ 1 tsp of salt.

Method:
β—‡ Place all the ingredients in a bowl. In a sauce pan, mix all the dressing ingredients.
β—‡ Mix them together right before serving.

NB: It’s always better to serve them cold by placing them in the fridge beforehand.

There you have it πŸ‘©β€πŸ³

#guacamolerecipe #mexico #dressing #avocado #love #recipe #avocadolove #mexic#instapic#yum#delicious#fresh#foodie#homemade#buzzfeedfood#feedfeed#thefeedfeed#huffposttaste #flatlay #autumnfoodparty #autumnleafwatch #autumnvibes🍁 #saladdressing #salad #veganfoodspot #vegan #bellpepper #vegetables

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