Mexican Salad Recipe
This vibrant Mexican salad combines black beans, corn, and fresh vegetables, offering a nutritious and flavorful dish perfect for any occasion.
Ingredients
- 1.5 cups Black Beans (14.5 oz can or around 400 grams)
- 1 cup Sweet Corn (canned or cooked from frozen or fresh)
- 1 Avocado (diced)
- 0.5 Red Onion (chopped finely)
- 2 Tomatoes (chopped into small cubes)
- 1 Red Bell Pepper (chopped into small cubes)
- 0.5 cup Cilantro (chopped)
- 1 clove Garlic (minced)
- 1 lime Juice of 1 lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Chili Powder
- 2 tablespoons Olive Oil
- 0.5 cup Cotija Cheese or Feta Cheese (crumbled on top)
Instructions
- Rinse and strain the black beans. If using frozen or fresh corn, cook the corn kernels until tender and strain.
- Dice the avocado, red onion, tomatoes, and red bell pepper into small, even pieces.
- In a large bowl, combine the black beans, cooked corn, chopped vegetables, and cilantro. Mix gently.
- Step 4: Pour olive oil and lime juice over the salad. Add salt, chili powder, and minced garlic. Stir well to coat.
- Step 5: Toss the cheese through the salad or sprinkle it on top. Serve immediately or chill for a couple of hours.
Notes
- For best flavor, use fresh lime juice instead of bottled.
- Adjust chili powder to suit your taste.
- Add avocado just before serving to prevent browning.
- Substitute Cotija with feta for a milder cheese.
- To make it heartier, add cooked quinoa or rice.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1.5gSodium: 180mgFiber: 8gSugar: 3g
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