Mexican Bean Salad | super filling Mexican beans , Corn & Avocado salad recipe | Olive oil Dressing
Mexican Bean Salad | super filling Mexican beans , Corn & Avocado salad recipe | Olive oil Dressing.
#mexicansalad#healthysalad#garyswayout
Hey guys
In this video I have shown how you can make most filling yet healthy Mexican bean salad at home .
It’s super easy , tasty and filling so do try this recipe . you can check out the full recipe below. And if you like it please do subscribe my channel and give it a big ????????.
Recipe for Mexican beans salad
Ingredients for olive oil Dressing
3 tbsp Extra Virgin Olive oil
1 tsp minced garlic
Some cilantro/ coriander leaves chopped
1 tsp chilly flakes
1 tsp cumin powder
1 tsp oregano
1 tsp salt
1/2 lemon juice
Mix everything and here we go dressing is ready to pour on salad
Ingredients for bean salad
1 bowl lettuce chopped
1 bowl boiled kidney / black beans
1/2 cup smoked sweet corn kernels
1 cup tomato chopped
1/2 cup yellow bell pepper
1/2 cup red bell pepper
1/2 cup onion finely chopped
1/2 cup spring onions
1 large roped avocado
1/2 cup jalapeño
Take a salad bowl or any deep bowl and add all the salad ingredients and pour olive oil dressing n top and mix everything together nicely.
Our Mexican bean salad is ready to eat , please serve it cold with nachos chip corn chip or just have it without any chips or bread.
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MEXICAN 'BLACK BEAN SALAD' RECIPE l Easy, delicious and nutritious
#mexicanblackbeansalad, #mexicansalad, #blackbeansalad, #blackbeansaladwithcorn, #bleackbeanandcornsalad
MEXICAN BLACK BEANS SALAD RECIPE l Easy, delicious and nutritious
In this episode, I'd like to share with you my version of 'Black Bean Salad'. It is easy to make, nutritious and goes well with almost any meal. I use dry beans in my salad, but feel free to use canned beans instead. Just rinse and drain 3 cups canned beans, then toss with other ingredients. Also, if using canned beans, add ground cumin into the sauce, instead of boiling water.
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INGREDIENTS
1.5 cups dry black beans (soaked in water overnight)
1 cup canned corn
1 capia pepper
1 long green pepper
1 small onion (preferably purple onion)
One handful fresh parsley or coriander (chopped)
1/2 tsp ground cumin
1 small clove garlic
1 big lemon
1/4 cup olive oil
Dried hot pepper, or chili flakes to taste
Salt & pepper
DIRECTIONS
Drain the beans, transfer into a big pan.
Fill the pan with water, bring to a boil over medium high heat.
Once boiling, cook for 1-2 minutes then drain.
Put beans back to the pan and refill the pan with water.
Bring to a boil.
Using a spoon, skim off the foam that rises to the top.
Add 1/2 tsp cumin, a good pinch of salt and pepper, mix.
Reduce heat to medium low.
Cover and simmer for 45 minutes.
In the meantime, rinse the peppers, remove the stems and seeds.
Cut into small cubes.
Rinse and drain the corn.
Peel the garlic and onion, cut onion into small cubes.
Season the onion with a pinch of salt, and rub with your hands.
It is optional, but you can soak the onion and garlic in hot water for 3-4 minutes, then drain.
So there is no raw garlic or onion, and it helps to keep the salad fresh in the fridge for days.
Reserve the garlic for the sauce.
To make the sauce: Chop the garlic finely, and transfer to a small bowl.
Add hot pepper to taste.
I usually crumble and add, half of 1 small dried pepper.
Squeeze and add, juice of a lemon.
Add 1 leveled teaspoon or to taste salt, and a pinch of pepper.
Add 1/4 cup olive oil, mix and set aside until needed.
When the time is up, check beans for doneness.
And continue cooking until well done, but not mushy.
Check them from time to time, like in every 15 minutes, then 10 minutes, and finally in every 5 minutes when nearly done.
It took me 2 hours to cook them, but it depends on the type of the beans and also how fresh they are.
Also make sure to add some hot water to the pan, if the level drops low.
When cooked, drain and rinse the beans.
Let cool to room temp.
Then toss to combine, all of the ingredients, in a big serving bowl.
Mix the sauce then add on top, toss to combine evenly.
Adjust seasoning, if needed.
Refrigerate 1-2 hours before serving.
Black bean salad keeps fresh in the fridge, for up to 3-4 days.
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
How to Make Mexican Bean Salad | Allrecipes.com
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Watch how to toss together a delicious Mexican bean salad. The fresh dressing comes together very quickly and has deep, authentic flavors. Enjoy this hearty salad of three beans, peppers, onions, and corn with any meal.
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Three Bean Salad that ROCKS! #shorts
My easy three bean salad recipe has just the right amount of tangy zing, with a mix of colorful beans, roasted peppers, fresh cilantro and more, a great party dish and perfect for BBQs and other parties or gatherings.
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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Spicy Mexican Salad | Mexican Salad | Corn and Bean Salad | Salad Recipes | Cookd
To watch our recipe videos in Tamil, visit here:
Spicy Mexican Salad is tasty, flavorful and fun #SaladRecipe. This #CornandBeanSalad is made using rajma, sweet corn kernels, tomato, and tomato ketchup. ry this #SpicyMexicanSalad with Cookd's simple recipe. Do try this recipe and share your feedback with us.
Spicy Mexican Salad Recipe:
Sauce:
Red Chilli Sauce - 2 tbsp
Tomato Ketchup - 2 tbsp
Lemon Juice - ½ no.
Olive Oil - 1 tbsp
Jalapeno (finely chopped) - 2 tbsp
Salt - ¼ tsp
Coriander Leaves (finely chopped) - 1 tbsp
Salad:
Sweet Corn Kernels (boiled) - 1 Cup
Rajma (boiled) - 1 Cup
Onion - 1 no.
Green Capsicum - 1 no.
Tomato - 1 no.
Black Olives - 2 tbsp
Tortilla chips (crushed) - ¼ Cup + For Garnish
Coriander Sprigs - For Garnish
Sour Cream - 1 tbsp
Cooking Instructions:
1. Combine and whisk together the ingredients for the dressing.
2. For the salad, combine the ingredients in a bowl. Pour over the dressing and gently combine.
3. Plate the salad, add a dollop of sour cream and top with crushed tortilla chips and coriander sprigs.
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