Mexican Bean Salad I

Mexican Bean Salad I Recipe - A Hearty and Flavorful Dish from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Servings: 6

Introduction

Mexican Bean Salad is a delicious and nutritious dish that is perfect for a summer barbecue or as a side dish for any meal. This salad is packed with protein and fiber from the beans, and the combination of flavors from the bell peppers, corn, and cilantro make it a refreshing and satisfying dish.

History

Mexican Bean Salad is a popular dish in Mexican cuisine, known for its vibrant colors and bold flavors. It is often served as a side dish or as a topping for tacos or burritos. The combination of beans, vegetables, and spices in this salad is a traditional Mexican recipe that has been enjoyed for generations.

Ingredients

1 (15 oz (425 g)) can of black beans, rinsed and drained
1 (15 oz (425 g)) can of kidney beans, drained
1 (15 oz (425 g)) can of cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz (283 g)) package of frozen corn kernels
1 red onion, chopped
0.5 cup of olive oil
0.5 cup of red wine vinegar
2 tbsp of fresh lime juice
1 tbsp of lemon juice
2 tbsp of white sugar substitute
1 tbsp of salt substitute
1 clove of crushed garlic
0.25 cup of chopped fresh cilantro
0.5 tbsp of ground cumin
0.5 tbsp of ground black pepper
1 dash of hot pepper sauce
0.5 tsp of chili powder

How to prepare

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
Season to taste with hot sauce and chili powder.
Pour the olive oil dressing over the vegetables and mix well.
Chill thoroughly and serve cold.

Variations

Add diced avocado or mango for a creamy and sweet twist.
Substitute black beans with pinto beans or chickpeas for a different flavor.
Add diced tomatoes or jalapenos for an extra kick of heat.

Cooking Tips & Tricks

Be sure to rinse and drain the canned beans thoroughly to remove excess salt and starch.

- For a more intense flavor, you can roast the bell peppers before adding them to the salad.

- Adjust the amount of hot sauce and chili powder to suit your taste preferences.

- This salad tastes even better the next day after the flavors have had time to meld together.

Serving Suggestions

This Mexican Bean Salad can be served as a side dish with grilled chicken or steak, or as a topping for tacos or burritos. It also makes a great addition to a summer picnic or barbecue.

Cooking Techniques

Be sure to chill the salad thoroughly before serving to allow the flavors to meld together.

- You can also serve this salad warm by heating it in a skillet over medium heat for a few minutes.

Ingredient Substitutions

You can use fresh cooked beans instead of canned beans.

- Substitute white vinegar for red wine vinegar if desired.

- Use honey or maple syrup instead of sugar substitute.

Make Ahead Tips

This Mexican Bean Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to mix well before serving.

Presentation Ideas

Serve this salad in a large bowl garnished with fresh cilantro leaves and a wedge of lime for squeezing over the top. You can also serve it in individual bowls for a more elegant presentation.

Pairing Recommendations

This Mexican Bean Salad pairs well with grilled meats, seafood, or tofu. It also goes well with Mexican dishes such as tacos, enchiladas, or quesadillas.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few minutes or heat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 8g

Sugars: 4g

Fats

Total Fat: 10g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 8g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 60%

Calcium: 4%

Iron: 10%

Alergens

This recipe is gluten-free and dairy-free. It may contain traces of soy.

Summary

This Mexican Bean Salad is a healthy and nutritious dish that is high in fiber, protein, and vitamins. It is low in saturated fat and calories, making it a great option for those looking to eat a balanced diet.

Summary

Mexican Bean Salad is a delicious and nutritious dish that is perfect for any occasion. Packed with protein, fiber, and vitamins, this salad is a healthy and satisfying option for a summer meal or picnic. Enjoy the bold flavors and vibrant colors of this traditional Mexican recipe!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook, and she had a knack for creating delicious dishes with simple ingredients. As soon as I walked in, I could smell the enticing aroma of spices and herbs wafting through the air.

Maria greeted me with a warm smile and a big hug. "I have a new recipe I want to share with you," she said excitedly. "It's a Mexican Bean Salad that I learned from my mother. It's perfect for summer picnics and barbecues."

I was intrigued. I had always loved Mexican food, with its bold flavors and vibrant colors. Maria handed me a piece of paper with the recipe written in her elegant handwriting. As I read through the ingredients and instructions, I could feel my mouth watering in anticipation.

To make the Mexican Bean Salad, you will need:

- 1 can of black beans, drained and rinsed

- 1 can of corn kernels, drained

- 1 red bell pepper, diced

- 1/2 red onion, finely chopped

- 1 jalapeno pepper, seeded and minced

- 1/4 cup fresh cilantro, chopped

- 1/4 cup olive oil

- 2 tablespoons lime juice

- 1 teaspoon ground cumin

- Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeno pepper, and cilantro.

2. In a separate small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.

3. Pour the dressing over the bean mixture and toss gently to combine.

4. Cover and refrigerate for at least an hour to allow the flavors to meld together.

5. Serve chilled and enjoy!

As I followed Maria's instructions and prepared the Mexican Bean Salad, I couldn't help but think of all the memories we had shared over the years. Maria and I had been friends since childhood, and we had grown up together in a small village in Mexico. We had spent countless hours in the kitchen, cooking and baking together, sharing stories and laughter.

I remembered the summer days we spent picking fresh vegetables from Maria's garden and turning them into delicious meals for our families. I remembered the smell of freshly baked bread wafting through the air, and the taste of homemade tamales and enchiladas made with love and care.

As I finished making the Mexican Bean Salad, I took a small taste and savored the explosion of flavors in my mouth. The sweetness of the corn, the crunch of the bell pepper, the kick of the jalapeno, and the freshness of the cilantro all came together in perfect harmony. I knew right then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made the Mexican Bean Salad countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. I have brought it to potlucks and parties, where it has always been a hit.

But no matter how many times I make it, the memory of that warm summer day in Maria's kitchen will always stay with me. It was the day I discovered a new recipe that would become a cherished part of my culinary repertoire, a recipe that would bring joy and deliciousness to everyone who tasted it.

And for that, I am forever grateful to my dear friend Maria, who not only shared her recipe with me, but also her love and passion for cooking. The Mexican Bean Salad will always hold a special place in my heart, a reminder of the simple pleasures of good food and good friends.