Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red 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
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 11g
- Carbohydrates: 28g
- Protein: 7g
- Fiber: 7g
Substitutions for ingredients:
- Black beans can be substituted with kidney beans or chickpeas.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced avocado for a creamy texture.
- Add diced tomatoes for extra freshness.
- Add cooked quinoa or brown rice for a heartier meal.
Tips and tricks:
- Drain and rinse the black beans and corn before adding to the salad to remove excess sodium.
- Adjust the amount of jalapeno pepper to your preferred level of spiciness.
- Make sure to refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers 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 the salad in a large bowl or on individual plates.
- Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with tortilla chips for a snack or appetizer.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too spicy, reduce the amount of jalapeno pepper.
Food safety advice:
- Make sure to refrigerate the salad for at least 30 minutes before serving to prevent bacterial growth.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Na Tinombur is a traditional Indonesian dish made with beans and vegetables.
Flavor profiles:
- This salad is fresh, tangy, and slightly spicy.
Serving suggestions:
- Serve as a side dish or main course for lunch or dinner.
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