Mexican bean salad
Ingredients for 4 people
Ingredients · Servings 4
- 400 g kidney beans (canned)
- 200 g white beans (canned)
- 200 g black beans (canned)
- 2 pre-cooked corn cobs (or canned corn)
- 100 gr baby spinach
- 4 tomatoes
- 2 avocados
- 2 sprigs of coriander
- 2 limes
- 1 red pepper
- 2 cloves of garlic
- 4 sprigs of coriander
- 4 sprigs of parsley
- 2.5 tbsp red wine vinegar
- 60 ml olive oil
- Salt and pepper
Method · 30 min
- Start with the dressing. Remove the seeds from the red chili pepper and chop coarsely. Place the red chili pepper along with the coriander, parsley, garlic, olive oil, and red wine vinegar in the food processor attachment of the immersion blender and chop until a smooth dressing is formed. Season to taste with salt and pepper and blend again until well combined. Set aside.
- Rinse the beans under cold water, drain them well, and transfer them to a nice bowl. Cut the tomato into quarters and add them to the beans.
- Grill the corn cobs in a grill pan or fry them in a regular frying pan until they develop dark spots. Place them on a cutting board and let them cool slightly before cutting the kernels off the cob. Add the corn pieces to the beans. Tip: Want to be done even faster? Use canned corn.
- Mix the spinach with the beans. Pour half of the dressing over the salad and mix everything well. Season to taste with salt and pepper.
- Finally, halve the avocados, scoop out the flesh, and cut into thin slices. Place the slices with the beans. Serve immediately.
persons
- Start with the dressing. Remove the seeds from the red chili pepper and chop coarsely. Place the red chili pepper along with the coriander, parsley, garlic, olive oil, and red wine vinegar in the food processor attachment of the immersion blender and chop until a smooth dressing is formed. Season to taste with salt and pepper and blend again until well combined. Set aside.
- Rinse the beans under cold water, drain them well, and transfer them to a nice bowl. Cut the tomato into quarters and add them to the beans.
- Grill the corn cobs in a grill pan or fry them in a regular frying pan until they develop dark spots. Place them on a cutting board and let them cool slightly before cutting the kernels off the cob. Add the corn pieces to the beans. Tip: Want to be done even faster? Use canned corn.
- Mix the spinach with the beans. Pour half of the dressing over the salad and mix everything well. Season to taste with salt and pepper.
- Finally, halve the avocados, scoop out the flesh, and cut into thin slices. Place the slices with the beans. Serve immediately.
