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Mexican salad with corn and beans. Beautiful Mexican salad of corn, beans and peppers Mexican beans salad

Published: 28.03.2015
Posted by: FairyDawn
Caloric content: Not specified
Cooking time: Not specified

Mexican cuisine renowned for its spiciness. Mexicans love to add to their dishes different types peppers, onions, garlic. And still not the last place in their diet is taken by beans and corn. So this salad can be seen as traditional for South American cuisine.
Mexican Bean Salad - Recipe of the Day.

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

Step by step recipe with photo:





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




Rinse the beans in the same way. There is sometimes an unpleasant metallic taste in canned food, which can be easily eliminated by ordinary rinsing with cold water. It should be borne in mind that a metallic smell indicates a low quality of the product. This applies not only to beans, but also to corn.

No less tasty -.














Combine beans, corn, onion and tomato. Add chopped herbs. Salt and pepper. Season with oil and stir.
Lovers of real Mexican taste can add spicy sliced ​​into small rings to the salad capsicum... But keep in mind that you should not get too carried away with such dishes in case of problems with the digestive system.
To choose a quality canned beans and corn, first of all pay attention to the composition. It should not contain any chemical preservatives. Quality products are made only with the addition of salt and sugar.

Let us remind you that last time we prepared

An interesting Mexican dish from the available products. It is easy and quick to prepare.

Salad composition:

1 can of canned red beans
1 can canned corn
1 small onion
1 pod of red bell pepper
1 hot green pepper pod
3 tbsp. tablespoons of 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 pepper (chili)
1/3-1 / 2 teaspoon ground black pepper
1 clove of garlic
1/3-1 / 2 teaspoon salt

About ingredients:

We buy beans necessarily red and necessarily canned in own juice... As a last resort, you can use the beans in tomato sauce, but they need to be rinsed after draining the sauce.
We also take canned corn in our own juice. Usually it is in this form, without sauces, and is sold. But you can also use boiled frozen.
The capacity of cans of beans and corn is 300 - 400 grams.

For beauty, we use red bell peppers, 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 hot, just right for our tastes. Well, or, if you can't stand spicy, cut a green sweet pepper pod.

Onion it is better to take red, blue or shallots, but you can also use plain white.

The greens in the original are cilantro, but it is permissible to replace it with parsley.

It is not necessary to put the mango in the salad, it will be - add, no, we will do without it.

We use light, refined vegetable oil, such as sunflower, olive, corn, etc.

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

Spicy ground red and black pepper can be skipped or added to a minimum, if you don't like spicy. I put in a third of a teaspoon, and the pungency was felt only slightly.

Fresh garlic can be substituted garlic powder or dried garlic in pieces.

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

Salad preparation:

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

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

Preparing the dressing. Chop 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.

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

Ingredients:

  • Chicken fillet - 300 grams.
  • Canned red beans - 1 can.
  • Canned corn - 1 can.
  • Bulgarian pepper - 2 pcs.
  • Chinese cabbage - 1 pc.
  • Tomato - 1 pc.
  • Red onion - 1 pc.
  • Greens - 1-2 sprigs (parsley, celery or cilantro).
  • Mustard - 2 tbsp. l.
  • Vegetable oil.
  • Spices (chili, dry garlic).
  • Salsa sauce.
  • Salt.

Intense taste and bright colors

Mexican cuisine is a whirlwind of bright colors and rich tastes, it absorbed all the best that the Spanish and French could give, harmoniously inscribing European traditions into the rich culture of the Indians.

All over the world, chefs prepare a simple but amazing Mexican salad, a similar appetizer that is always popular for its mouth-watering appearance and zesty spiciness.

There are many recipes for Mexican salads, they are prepared from almost any ingredients that are at hand, always accompanied by a fragrant dressing with many hot spices.

Mexican salad can be completely vegetable, in this case, both fresh and boiled or pickled vegetables, as well as fruits, are added to it.

The most popular Mexican salad - with beans or beans, these crops occupy a special place in the diet of the people of Mexico, they serve as a kind of meat substitutes. Vegetables can be any: Bell pepper, tomatoes, avocado, cucumbers, celery, carrots.

Very quickly you can make a Mexican salad with a frozen mixture that you just need to boil or fry, mix with rice or just season mouth-watering sauce... Mexican vegetable salads with beans and corn are most often seasoned with a mixture of olive or corn oil with hot peppers, garlic, and spicy herbs.

Mexican meat salads are most often prepared with chicken, sometimes with beef. The meat is mainly grilled with the addition of spices, cut and added to the vegetable mixture.

Not a single Mexican salad is complete without corn, it is added to both vegetable and meat snacks, it provides a bright and appetizing look to any dish.

Mexican salad with chicken or beef is usually seasoned spicy ketchup or freshly made tomato chili sauce. Often in the appetizers there is boiled rice, seafood. Fruits, especially pineapple pieces, are added as fresh and juicy accents.

A feature of Mexican cuisine salads is the fine cutting of ingredients, due to which the dish is as homogeneous in taste and color as possible. The more flowers there are in the appetizer, the better, so do not be lazy when choosing products, choosing color combinations.

Similarly with spices, you should not feel sorry for them, the spicier the dressing, the more interesting, unexpected and tastier dish, the own taste of which is quite light, delicate and soft.

Numerous recipes with photos will help you prepare a real Mexican salad, which will add a little exoticism to your usual menu.

Preparation

The recipe for Mexican chicken salad is well-deservedly popular. The dish is easy to prepare from the simplest and most affordable ingredients, without spending a lot of time on it, and the result will conquer even the most sophisticated gourmets.

This salad can be prepared with frozen Mexican mix, in which the necessary vegetables have already been selected and cut.

  1. Cut the chicken fillet lengthwise into slices, beat each of them lightly and coat with a mixture of vegetable oil, salt, hot pepper and garlic (you can add other spices to taste). Leave to marinate for about an hour, covering cling film... Fry the prepared fillet over high heat on each side until browning, then cut each slice into thin strips.
  2. From the head of cabbage Chinese cabbage Tear off the top leaves and leave them for serving salad, finely chop the rest.
  3. Sweet peppers (it is better to take red and orange), peel and cut into short strips.
  4. Cut the onion into quarters and chop finely.
  5. Combine all ingredients, including beans and corn, add chopped herbs, and stir.

According to this recipe, Mexican chicken salad can be seasoned with both salsa sauce and regular ketchup. Add mustard and a pinch of chili to the tomato sauce, mix well and season the salad.

Put whole Peking cabbage leaves on separate plates to make a kind of bowls-boats. Put a salad in each with a slide, decorate the edges with tomato slices.

Variants

You can also make other Mexican salad with chicken and bell peppers. For him, you will need to fry the slices of chicken fillet, add chopped bell peppers, celery root, red and green onions to them.

Mix everything, add any herbs and spicy dressing. The latter is best prepared on the basis of spicy tomato sauce, to which lemon juice, mayonnaise and chili are added. It is customary to serve such a Mexican salad in a flat cake or pita bread, as in the photo.

The original Mexican salad can be made with chicken, carrots and pineapples.

  1. For this chicken fillet, cut into strips should be fried in oil with spices, cut into small cubes carrots, an apple, a small beet and a few rings of canned pineapple.
  2. Cover the plate with any lettuce leaves, put vegetables and fruits on them, then chicken fillet.
  3. Top salad with vegetable oil dressing with lemon juice and salt, sprinkle with hot pepper.
  4. The finishing touch is chopped almonds fried in a dry pan. This salad can be made without chicken.

For most recipes, Mexican salads are prepared with bell pepper, it adds juiciness, color, sweet notes. It is very easy to make the following appetizer, which can be served warm or cold.

Boil rice until cooked, and while it is boiling, make a dressing by mixing olive oil with vinegar and salsa sauce and lime juice (you can also add hot peppers, garlic, salt here). Pour the sauce over the cooked rice, add diced bell peppers to it, canned corn, chopped cilantro. Sprinkle everything on top green onions and hot pepper if desired.

Well, lovers of tight meat snacks must definitely prepare Mexican beef salad.

  1. The meat should be boiled and cut into cubes; pork can also be added to the beef.
  2. Chop the bell peppers as well.
  3. Cut the avocado pulp into thin slices and mix with the rest of the ingredients.
  4. Add canned white beans, chopped garlic to the mass.
  5. Season with a mixture of vegetable oil, vinegar and Tabasco sauce.

I present to the judgment of lovers of "spicy" Mexican salad with corn and beans. Easy and quick to prepare, disappears from the table even faster. Hot pepper and corn (maize) is a trademark of Mexican cuisine. As you know, Mexicans love spice in everything, even light salads. So from this vegetable dish tears welling up in my eyes. We start to cook, and the video recipe of the youtube channel will help us in this.

Ingredients:

  • 3 cucumbers;
  • 3-5 tomatoes;
  • 1-2 sweet peppers;
  • chili pepper (to taste);
  • 1 jar canned beans
  • 1 jar 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 nice 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 sharper - increase it).
  4. Then we spread canned corn and beans with vegetables (it can be red or white from a can - it doesn't matter, but you can boiled it).
  5. Add a pinch of salt, lemon juice and season vegetable oil(it is better to use olive 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 ready. We enjoy the extraordinary spicy taste. On the site "Very tasty" under the heading "Salads" you can pick up many similar recipes and cook for yourself, 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 with might and main. For example, his son makes a 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 will not be overjoyed at what kind of hostess he 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".