Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of kidney 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 jalapeno pepper, seeded and diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of lime juice
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the black beans, kidney beans, corn, red bell pepper, green bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a separate bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories: 215
- Fat: 9g
- Carbohydrates: 28g
- Protein: 7g
- Fiber: 8g
Substitutions for ingredients:
- You can use any type of beans you like, such as pinto beans or navy beans.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- You can use lemon juice instead of lime juice.
- If you don't have chili powder, you can use paprika or cayenne pepper.
Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for a fresher taste.
- Add cooked quinoa or brown rice for a heartier salad.
Tips and tricks:
- Make sure to rinse the beans and corn well to remove any excess salt.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
- If you want to make this salad spicier, leave the seeds in the jalapeno pepper.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Tortilla chips
- Guacamole
- Salsa
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, rinse the beans and corn again.
Food safety advice:
- Make sure to refrigerate the salad if you are not serving it immediately.
- Do not leave the salad out at room temperature for more than 2 hours.
Food history:
- Mexican bean salad is a popular dish in Mexican cuisine and is often served as a side dish or a main course.
Flavor profiles:
- This salad has a fresh and tangy flavor with a hint of spice from the jalapeno pepper.
Serving suggestions:
- Serve as a side dish or a main course for a light and healthy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Tangy, Spicy, Refreshing, Savory, Zesty