Mexican salad
SERVING TIPS

Straight out of the freezer and into a pot or pan, you can prepare our mexican salad just like any fresh vegetables.

Do not de-freeze prior to cooking!

Our nutritious Mexican salad is very quick and easy to prepare. Enjoy it as a meat or fish garnish, as a side salad, or as a main course.

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Mexican salad

MORE INFORMATION

DIETARY INFORMATION
STORAGE
INGREDIENTS
COOKING INSTRUCTIONS
  Per 100g Per 150g
(1 portion)

Energy 300kj|72kcal 450kj|107kcal
Fat 0.4g 0.6g
of which saturated 0.1g 0.1g
Carbohydrates 13.4g 21.5g
of which sugars 1.2g 1.8g
Fibers 4.1g 6.2g
Proteins 4.2g 6.3g
Salt 0.01g 0.01g

  Per 100g % of R.D.I.
Vitamin C 19.16mg 24%
*% of recommended daily intake

Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before

Caution: Once defrosted, do not refreeze
Green beans, red beans, corn, red peppers, green peppers.

Cook straight from the freezer, no need to defrost!

In the pot: Fill a pot with water about 2/3 full, add 1 teaspoon of salt and let it boil over high heat. Add the mexicana salad directly from the freezer and let it boil with the lid open for 10'-12'. Adjust the cooking time depending on how soft or crunchy you prefer your vegetables. Finally, remove from the heat and drain.

In the microwave: Cook the high power mexicana salad for about 7'.