Mexican salad with beans is a healthy dish due to its high content of protein and fiber. And definitely very satisfying.

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

Mexican salad with beans

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

Mexican salad recipe with photo

Mexico is a country of spicy, fiery dishes. They won't suit everyone. Therefore, watch 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 garlic clove
• 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

Salad Mexican recipe with beans

Cooking mexican bean salad

1. Cut both peppers into medium pieces, dice the onion and finely cilantro.
2. In a large bowl, mix them with beans and corn.
3. Grate the garlic on a fine grater. Grate the zest and squeeze the juice from the lemon and lime.
4. Whisk the garlic and cilantro with salt and sugar in a small bowl. Add olive oil, red wine vinegar, juice, zest, cumin, black pepper, chili. Add cayenne pepper to taste. If you don't like spicy Mexican salad, use a smaller one.
5. Pour dressing over vegetable salad. Serve cold, most effectively in a transparent salad bowl. Bon Appetit!

Mexican salad with corn

Published: 28.03.2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Mexican cuisine is known for its spiciness. Mexicans are very fond of adding different types of peppers, onions, 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 salad with beans - recipe of the day.

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

Step by step recipe with photo:

Drain marinade from sweet corn, rinse under cold water. Let the liquid drain.




Rinse the beans in the same way. In canned food, there is sometimes an unpleasant metallic taste, which is easily eliminated by the usual washing with cold water. It is worth considering that a metallic smell indicates a low quality product. This applies not only to beans, but also to corn.

No less tasty.

Recall that last time we prepared

An interesting Mexican dish from affordable products. Prepares easily and quickly.

Salad Ingredients:

1 can canned red beans
1 can of canned corn
1 small onion
1 red sweet pepper
1 hot green pepper
3 art. tablespoons parsley or cilantro
1 mango (optional)

Filling Ingredients:

4 tbsp. tablespoons of vegetable oil
2 tbsp. tablespoons 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 garlic clove
1/3-1/2 teaspoon salt

About the ingredients:

We always buy beans red and always canned in our own juice. As a last resort, beans in tomato sauce can be used, but they must be rinsed after draining the sauce.
We also take canned corn in our own juice. Usually it is sold in this form, without sauces. But you can also 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 common for fresh paprika sold in stores.

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

Onions are better to take red, blue or shallots, but you can also use 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, it will be - add it, no, we can do without it.

We use light, refined vegetable oil, which 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 be omitted or added to a minimum if you do not like spicy. I put in a third of a teaspoon, and the burning was felt only slightly.

Fresh garlic can be replaced with garlic powder or dried garlic chunks.

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

Preparing the salad:

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

Put the grains in a large bowl. We cut all other vegetables (except greens) into cubes no larger than beans, and also put them in a cup.

We're getting ready to ship. Grind the garlic with a knife or in a garlic press, put it in a small bowl, pour oil, lemon juice, put peppers and salt there.

Stir all this thoroughly with a fork, until almost homogeneous.

I present to the court of lovers of "spicy" Mexican salad with corn and beans. Easy and quick to prepare, disappears from the table even faster. Hot peppers and corn (maize) are the trademark of Mexican cuisine. As you know, Mexicans love spiciness in everything, even light salads. This vegetable dish brings tears to my eyes. We start cooking, and the youtube channel video recipe will help us in this.

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 lemon juice;
• 3-4 tablespoons of vegetable oil;
• salt, black pepper to taste.

Spicy Mexican salad. Step by step recipe

1. Cut the cucumbers into cubes and put them in a salad bowl.
2. We also send peppers there (it will look beautiful if you take peppers of different colors) and tomatoes: also cut into medium-sized cubes.
3. Add a small piece of chili pepper (if you like it spicy, increase).
4. Then we spread canned corn and beans to the vegetables (it can be from a jar - red or white - it doesn’t matter, but you can boil it).
5. Add a pinch of salt, lemon juice and season with vegetable oil (it is better to use olive oil to make the taste of the salad much brighter).
6. Stir, taste and, if necessary, add more salt and black pepper.

Our bright and festive vegetable salad is ready. Enjoy the extraordinary spicy taste. On the site "Very tasty" in the section "Salads" you can pick up many similar recipes and cook for yourself, your loved 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 make the dishes on the table not only tasty, but also unusual, not boring. The kids are helping out. For example, sonny cooks charlotte and bakes bread. The younger ones, twins, can bake a cake and fry chops. The eldest daughter already lives separately: the son-in-law is overjoyed at what kind of hostess she got. So the granddaughter is growing, there will be one more assistant. And I will share my recipes with you on the site "I love to cook."