Canned bean salad in Mexican sauce. Mexican salad with corn and beans

Published: March 28, 2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Mexican cuisine is known for its spiciness. Mexicans love to add different types of peppers, onions, and garlic to their dishes. And not the least important place in their diet is beans and corn. So this salad can be considered traditional for South American cuisine.
Mexican bean salad - recipe of the day.

Ingredients:
- 100 g 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 photos:

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




Rinse the beans in the same way. Canned food sometimes has an unpleasant metallic taste, which can be easily eliminated by regular rinsing 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 - .

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

Let us remind you that last time we prepared

I present to the “spicy” lovers a Mexican salad with corn and beans. Easy and quick to prepare, disappears from the table even faster. Hot peppers and corn (maize) are the hallmark of Mexican cuisine. As you know, Mexicans love spice in everything, even in light salads. This vegetable dish brings tears to my eyes. Let’s start cooking, and this video recipe from the YouTube channel will help us with this.

Ingredients:

• 3 cucumbers;
• 3-5 tomatoes;
• 1-2 sweet peppers;
• chili pepper (to taste);
• 1 can of canned beans;
• 1 can 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 spicier, increase it).
4. Then add canned corn and beans to the vegetables (it can be from a can - red or white - it doesn’t matter, or boiled).
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 ground black pepper.

Our bright and festive vegetable salad is ready. We enjoy the extraordinary spicy taste. On the “Very Tasty” website, in the “Salads” section, you can choose many similar recipes and prepare them for yourself and your loved ones. And be sure to try it too.

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 and not boring. The kids are helping as much as possible. For example, my son makes 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 not overjoyed at what kind of hostess he got. Now my granddaughter is growing up, there will be another assistant. And I will share my recipes with you on the “I Love to Cook” website.

An interesting Mexican dish made from affordable ingredients. It's easy and quick to prepare.

Salad composition:

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

Refill composition:

4 tbsp. spoons of vegetable oil
2 tbsp. tablespoons 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 the ingredients:

We always buy red beans and always canned in their own juice. In a pinch, you can use beans in tomato sauce, but you need to rinse them after draining the sauce.
We also take canned corn in its 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 bell peppers for beauty; there will be no problems finding them; 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 food, chop a green sweet pepper.

It is better to take red, blue or shallot onions, but you can also use plain white ones.

The original greens are cilantro, but it is acceptable to replace it with parsley.

It’s not necessary to put mango in the salad; if you add it, no, we’ll 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.

You can omit the hot ground red and black pepper or add it to a minimum if you don’t like it spicy. I put in a third of a teaspoon, and the sting was only slightly felt.

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

Any salt, sea salt, add it, it will taste a little better.

Preparing the salad:

Open the cans of corn and beans and drain the liquid from them.

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

We are preparing the dressing. Chop the garlic with a knife or in a garlic press, put it in a small bowl, add oil, lemon juice, peppers and salt.

Stir all this thoroughly with a fork until almost homogeneous.

Ingredients:

• Chicken fillet - 300 grams.
• Canned red beans - 1 can.
• Canned corn - 1 can.
• Bell pepper - 2 pcs.
• Beijing 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 pepper, dry garlic).
• Salsa sauce.
• Salt.

Rich taste and bright colors

Mexican cuisine is a whirlwind of bright colors and rich flavors; it has absorbed all the best that the Spaniards and French could give, harmoniously incorporating European traditions into the rich culture of the Indians.

All over the world, chefs prepare a simple but amazing Mexican salad; such an appetizer is always popular for its appetizing appearance and spicy spiciness.

There are many recipes for Mexican salads; they are prepared from almost any ingredients that are on hand, always accompanied by aromatic dressing with a variety of spicy seasonings.

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

The most popular Mexican salad is with beans or beans; these crops occupy a special place in the diet of Mexican residents; they serve as a kind of meat substitutes. Vegetables can be anything: sweet peppers, tomatoes, avocados, cucumbers, celery, carrots.

You can very quickly prepare a Mexican salad with a frozen mixture that you just need to boil or fry, mix with rice or simply season with a delicious sauce. Mexican vegetable salads with beans and corn are most often seasoned with a mixture of olive or corn oil with hot pepper, garlic, and spicy herbs.

Mexican meat salads are most often prepared with chicken, sometimes with beef. The meat is mainly grilled with spices, chopped 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 any dish with a bright and appetizing look.

Mexican salad with chicken or beef is usually dressed with spicy ketchup or freshly prepared tomato sauce with chili pepper. Appetizers often contain boiled rice and seafood. Fruits, especially pineapple pieces, are added as fresh and juicy accents.

A special feature of Mexican salads is the fine cutting of the ingredients, due to which the dish turns out to be as uniform in taste and color as possible. The more colors there are in a snack, the better, so don’t be lazy when choosing products or choosing color combinations.

Likewise with spices, you shouldn’t skimp on them; the spicier the dressing, the more interesting, unexpected and tastier the dish, the taste of which is quite light, delicate and soft.

Numerous recipes with photos will help you prepare a real Mexican salad that will add a little exotic to the usual menu.

Preparation

The recipe for Mexican chicken salad is 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 a frozen Mexican mixture, in which the necessary vegetables have already been selected and chopped.

1. Cut the chicken fillet lengthwise into slices, lightly beat each of them 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, covered with cling film. Fry the prepared fillet over high heat on each side until browned, then cut each slice into thin strips.
2. Tear off the top leaves of a head of Chinese cabbage and leave them for serving the salad; chop the rest finely.
3. Peel sweet peppers (it is better to take red and orange) and cut into short strips.
4. Cut the onion into quarters and chop thinly.
5. Combine all ingredients, including beans and corn, add chopped herbs, mix.

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

Place whole Chinese cabbage leaves on separate plates to form unique bowls-boats. Place a mound of salad in each and garnish the edges with tomato slices.

Options

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

Mix everything, add any herbs and spicy dressing. The latter is best prepared using a spicy tomato sauce, to which lemon juice, mayonnaise and chili pepper are added. This Mexican salad is usually served in flatbread or pita bread, as in the photo.

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

1. To do this, chicken fillet, cut into strips, needs to be fried in oil with spices, carrots, apples, small beets and several canned pineapple rings cut into small cubes.
2. Line a plate with any lettuce leaves, place vegetables and fruits on them, then chicken fillet.
3. Pour a dressing of vegetable oil with lemon juice and salt on top of the salad, sprinkle with hot pepper.
4. The finishing touch is chopped almonds, fried in a dry frying pan. This salad can be made without chicken.

According to most recipes, Mexican salads are prepared with bell peppers; it adds juiciness, color, and sweet notes. The following appetizer is super easy to make and can be served warm or cold.

Boil the rice until cooked, and while it is cooking, make the dressing by mixing olive oil with vinegar, salsa and lime juice (you can also add hot pepper, garlic, and salt). Pour the sauce over the finished rice, add diced sweet peppers, canned corn, and chopped cilantro. Top everything with green onions and hot pepper if desired.

Well, lovers of hearty meat snacks should definitely prepare a Mexican salad with beef.

1. The meat should be boiled and cut into cubes; you can also add pork to the beef.
2. Also chop the sweet red pepper.
3. Cut the avocado pulp into thin slices and mix with the rest of the ingredients.
4. Add canned white beans and chopped garlic to the mixture.
5. Season with a mixture of vegetable oil, vinegar and Tabasco sauce.