Tacos with Bean Potato Salad

Ingredients

• 400 g Potatoes
• 6 tbsp oil
• Salt
• 1 can red beans
• 1 red bell pepper
• 1 bunch spring onions
• juice of ½ lime
• Cayenne pepper
• 8 taco shells

Instructions

1. 1.

   Peel, wash and dice the potatoes. Heat 4 tbsp oil. Fry the potatoes in the oil for 15-20 minutes until lightly browned, turning occasionally. Season lightly with salt. Rinse the beans in a sieve under running water and drain well. Quarter the bell pepper, remove the white membranes, rinse and finely chop. Trim, wash and finely slice the spring onions.

2. 2.

   Mix lime juice with the remaining oil, salt and cayenne pepper. Combine all prepared ingredients with this dressing. Fill the taco shells immediately and serve.