Mexican Bean Salad is a healthy dish due to its high protein and fiber content. And undoubtedly very satisfying.

Beans are used canned in their own juice, which greatly simplifies the cooking process.

Mexican Salad with Beans

And the snack is bright and elegant. Look at a Mexican salad recipe with a photo, how it cheers up with one of its looks, an abundance of rich colors.

Mexican salad recipe with photo

Mexico is a country of spicy, incendiary dishes. They are not suitable for everyone. Therefore, monitor the amount of pepper in the salad, it can be reduced.

Ingredients

• 1 can of red beans
• 1 can of white beans
• 1 can of canned corn
• 1 green bell pepper
• 1 red bell pepper
• 1 red onion
• 75 ml olive oil
• 75 ml red wine vinegar
• 1 lime
• 1/2 lemon
• 2 tablespoons of sugar
• salt to taste
• 1 clove of garlic
• 1/2 bunch cilantro
• 1/2 tablespoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 / 8-1 / 4 tsp cayenne pepper
• 3/4 teaspoon chili powder

Mexican Bean Salad Recipe

Cooking Mexican Bean Salad

1. Cut both peppers in medium slices, diced onions and finely cilantro.
2. In a large bowl, mix them with beans and corn.
3. Rub the garlic on a fine grater. Grate the zest and squeeze the juice from the lemon and lime.
4. Pound garlic and cilantro with salt and sugar in a small bowl. Add olive oil, red wine vinegar, juice, zest, caraway seeds, black pepper, chili. Add cayenne pepper to taste. If you do not like spicy Mexican salad, put it less.
5. Pour the vegetable salad dressing. Serve cold, most effective in a transparent salad bowl. Bon Appetit!

Mexican Salad with Corn

Posted: 03/28/2015
   Posted by: Fairy of the Dawn
   Calories: Not Specified
   Cooking time: Not indicated

Mexican cuisine known for its spiciness. Mexicans are very fond of adding different types of peppers, onions, and garlic to their dishes. And not the last place in their diet is beans and corn. So this salad can be considered as traditional for the cuisine of South America.
Mexican Bean Salad - Recipe of the Day.

Ingredients:
- 100 g canned corn
- 100 g of canned or boiled beans,
- half a purple bulb,
- 1 tomato,
- greens to taste,
- 3 tablespoons rast. oils
- 1 tsp lemon juice
- salt
- pepper.

Step by step recipe with photo:

  Drain the marinade from sweet corn and rinse under cold water. Allow fluid to drain.




  Rinse beans in a similar way. An unpleasant metallic taste is sometimes present in canned food, which can be easily eliminated by ordinary washing with cold water. It is worth considering that the metallic smell indicates a low quality product. This applies not only to beans, but also to corn.

No less delicious.

Recall that the last time we cooked

An interesting Mexican dish made from available products. It is prepared quickly and easily.

Salad composition:

1 can of canned red beans
1 can of canned corn
1 small onion
1 pod of red bell pepper
1 pod of hot green pepper
3 tbsp. parsley or cilantro
1 mango (optional)

Refueling composition:

4 tbsp. tablespoons of vegetable oil
2 tbsp. tablespoons of lemon juice (can be replaced with lime juice or light vinegar)
1 / 3-1 / 2 teaspoon hot red ground pepper (chili)
1 / 3-1 / 2 teaspoon ground black pepper
1 clove of garlic
1 / 3-1 / 2 teaspoon of salt

About the ingredients:

Beans we buy necessarily red and necessarily canned in our own juice. In extreme cases, you can use beans in tomato sauce, but it must be washed after draining the sauce.
We also take canned corn in our own juice. Usually it is in this form, without sauces, and sold. But you can use boiled frozen.
The capacity of cans of beans and corn is 300 - 400 grams.

We use red pepper for beauty, there will be no problems with the search, this color is usual for fresh paprika sold in stores.

In the original Mexican recipe, the second type of pepper is jalapenos, but you are unlikely to find one, so we use a pod of green Chinese long pepper, it is of medium sharpness, just right for our tastes. Well, or, if you don’t tolerate hot, chop the pod of green pepper.

Onions are better to take red, blue or shallots, but you can also plain white.

Greens in the original is cilantro, but it is permissible to replace it with parsley.

Putting mango in a salad is not necessary, will - add, no, we can do without it.

Vegetable oil we use light, refined, what is - sunflower, olive, corn, etc.

Lemon juice can be replaced with lime juice or weak vinegar - rice, wine, apple.

Hot ground red and black pepper can not be put on or add to a minimum, if you do not like hot. I put a third of a teaspoon, and the burning sensation was felt only slightly.

Fresh garlic can be replaced with garlic powder or dried garlic in pieces.

Any salt, there is sea, put it, it will be a little tastier.

Salad making:

We open the jars of corn and beans, drain the liquid from them.

Spread the grains in a large cup. All other vegetables (except greens) are cut into cubes no larger than beans, and also put in a cup.

We are preparing a gas station. Grind the garlic with a knife or in a garlic press, put it in a small bowl, pour oil, lemon juice there, put peppers and salt.

All this is thoroughly stirred with a fork, until almost uniform.

I represent to the court of fans of "spicy" Mexican salad with corn and beans. Easy and quick to prepare, even faster disappears from the table. Hot pepper and corn (maize) are the trademark of Mexican cuisine. As you know, Mexicans love pungency in everything, even in light salads. So from this vegetable dish tears welling in his eyes. We begin to cook, and youtube will help us with this video recipe.

Ingredients:

• 3 cucumbers;
• 3-5 tomatoes;
• 1-2 sweet peppers;
• chili pepper (to taste);
• 1 jar of canned beans;
• 1 jar of sweet corn;
• 1 tablespoon of lemon juice;
• 3-4 tablespoons of vegetable oil;
• salt, black pepper to taste.

Spicy Mexican Salad. Step by step recipe

1. Dice the cucumbers and put them in a salad bowl.
2. We send pepper there (it will look beautiful if you take pepper of different colors) and tomatoes: also sliced \u200b\u200binto medium-sized cubes.
3. Add a small slice of chili pepper (if you like it sharper - increase it).
4. Then we spread canned corn and beans to vegetables (it can be red or white from a jar - it does not matter, but it can be boiled).
5. Add a pinch of salt, lemon juice and season with vegetable oil (it is better to use olive so that the taste of the salad becomes much brighter).
6. Mix, try and, if necessary, add salt and black pepper.

Our bright and festive vegetable salad is ready. Enjoy an unusual spicy taste. On the site “Very Delicious” under the heading “Salads” you can pick up a lot of such recipes and cook for yourself, your beloved ones. And be sure to try and.

I am a teacher of Russian language and literature from Samara. I have a large family by today's standards - 4 children, so I have to cook a lot. I try to ensure that the dishes on the table are not only tasty, but also unusual, not bored. The kids help with might and main. For example, she cooks charlotte and bakes her son’s bread. Youngers, twins, can bake a cake and fry chops. The eldest daughter is already living separately: the son-in-law is not overjoyed by what hostess got. So the granddaughter is growing, another assistant will be. And I will share my recipes with you on the site "I like to cook."