Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 avocado, diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the black beans, corn, red and green bell peppers, red onion, avocado, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled or at room temperature.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 24g
Protein: 6g
Fiber: 8g
Substitutions for ingredients:
- You can substitute canned black beans with cooked black beans.
- You can substitute canned corn with fresh or frozen corn.
- You can substitute red and green bell peppers with any color bell peppers.
- You can substitute red onion with white or yellow onion.
- You can substitute cilantro with parsley or basil.
Variations:
- Add diced tomatoes for extra flavor and texture.
- Add cooked quinoa or brown rice for a heartier salad.
- Top with crumbled feta or cotija cheese for a tangy twist.
Tips and tricks:
- Make sure to rinse the black beans and corn to remove any excess salt or preservatives.
- Dice the vegetables into small, bite-sized pieces for easy eating.
- Use fresh lime juice for the best flavor.
- Adjust the amount of salt and pepper to your taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold, but you can warm it up in the microwave or on the stovetop if desired.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro or lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Crumbled cheese
Pairings:
This salad pairs well with grilled chicken or steak.
Suggested side dishes:
- Tortilla chips
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of lime juice.
- If the salad is too salty, rinse the black beans and corn more thoroughly next time.
Food safety advice:
- Make sure to rinse all canned vegetables before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Chacarero is a traditional Chilean sandwich made with beef, green beans, and tomato. This salad is a lighter, vegetarian version of the classic dish.
Flavor profiles:
This salad is fresh, tangy, and slightly spicy.
Serving suggestions:
Serve this salad as a side dish or as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Chilean