Mexican Salad

Mexican salad made with corn, beans, and red pepper is perfect for lunch or as a cold appetizer. The combination of corn and beans is ideal, as the Incas in pre-Columbian America already knew.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 400 g Corn, yellow, in brine

  • 400 g Beans, grains, cooked

  • 10 g Butter, unsalted

  • 1 piece Bell pepper, red, fresh

  • 3 pieces Shallot

  • 1 pod Garlic, fresh

  • 1 pinch Spices, chili powder

  • 1 pinch Spices, pepper, black

  • 1 pinch Salt, table

  • 4 spoon Oil, plant, sunflower

  • 2 spoons Vinegar, red wine

  • 1 spoon Coriander, leaves, fresh

Steps

  1. Rinse the corn and canned beans under running water, drain well, and place in a salad bowl. Wash the cilantro, dry it, and chop it.

  2. Remove the seeds from the red pepper, wash it, dry it, and cut it into cubes. Peel and chop the shallot. Peel the garlic clove and finely chop it. Heat butter in a larger pan, add the pepper, shallots, and garlic. Season with chili, salt, and pepper. Sauté for five minutes, stirring constantly.

  3. Add the sautéed mixture of pepper, shallots, and garlic to the corn and beans, along with sunflower oil, wine vinegar, and chopped cilantro leaves. Mix well and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 128.84 kcal
  • Fat: 4.29 g
    • Saturated Fat: 0.8 g
  • Carbohydrates: 18.21 g
    • Sugars: 1.43 g
  • Protein: 4.11 g
  • Fiber: 3.04 g

Advice

When using chili, we must be very careful, as chili is a very spicy seasoning. Instead of canned beans, we can use dried beans and cook them ourselves, but they must be soaked in cold water overnight before cooking. Fresh cilantro leaves are used in the preparation of Vietnamese dishes, Asian pickled fruits, and Mexican salsas and guacamole. Heat quickly destroys their flavor, so they should be added to the dish only at the end of preparation.