Roast Beef With Cucumber-Corn Salsa

Name: Roast Beef With Cucumber-Corn Salsa
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Mexican
Ingredients: 200 grams cucumbers, cubed; 50 grams corn (canned or frozen); 1 teaspoon lemon juice or 1 teaspoon lime juice; 1 Tbsp parsley or 1 tablespoon coriander; 1 serving pepper; 1 chopped red onion; 50 grams sliced roast beef; 1 serving salt; 1 Tbsp sweet chili sauce, for chicken

Roast Beef With Cucumber-Corn Sals Head to the store and pick up pepper, onion, parsley, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Ingredients

Servings:

200grams

cucumbers, cubed 50grams

corn (canned or frozen)1teaspoon

lemon juice or 1 teaspoon lime juice 1Tbsp

parsley or 1 tablespoon coriander 1serving

pepper 1

chopped red onion 50grams

sliced roast beef 1serving

salt 1Tbsp

sweet chili sauce, for chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.