Mexican salad

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


  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 to 12 minutes. 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 minutes