Black Bean and Corn Salsa | The Perfect Summer Salad!
This black bean and corn salsa with cherry tomatoes, red onions, lime juice and chillies is a real winner when it comes to adding serious flavour into your meals!
This simple summer salsa recipe is bursting with flavours, vitamins, and is out-of-this-world delicious. It's truly a flavour winner and packed with power foods like black beans and vegetables. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!
We eat this recipe with tortilla chips, in tacos and burritos, or all on its own as a fresh, healthy salad. The perfect addition to Cinco de Mayo!
Print out this recipe at
INGREDIENTS
2 cups cherry tomatoes
1 red onion
1 clove garlic
1 cup cilantro
1 red chilli
Lime, juice only
1 cup black beans
1 cup canned corn
Salt to taste
FOLLOW ME
Pinterest:
Facebook:
Instagram:
Website:
#shorts #cincodemayo #salsa
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.
To stay tuned upcoming videos SUBSCRIBE here:
You can support my channel by Patreon:
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.
Famous Mexican Bean Salad
Ever since I can remember, my mom has always made this bean salad for any sort of neighborhood party or cookout. It's simple, healthy, and so delicious!
Grab the full written recipe here:
Instagram:
TikTok:
Facebook:
Pinterest:
Mexican Bean Salad | Protein Packed 10 Minute Meal Prep Recipe By Continental Food
Mexican Bean Salad is a delicious and protein-packed meal that can be prepared in just 10 minutes. This recipe is perfect for those who are looking for a quick and healthy meal option that is easy to prepare and requires minimal cooking.
To make this salad, you will need the following ingredients:
1 can black beans, drained and rinsed
1 can corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
5-6 cherry tomato, diced
1 lime, juiced
1 tablespoon olive oil
1 cup Iceberg or any green salad
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
So, all of your following queries are resolved here:-
1.Mexican Bean Salad
2.Mexican Salad
3.Mexican salad bowl
4.How to make Mexican Bean Salad
5.Black beans salad
6.salad recipe in just 10 minutes
7.Mexican Salad by continental food
Frequently Asked Questions:
1.Can I use different beans instead of black beans?
Yes, you can use any type of beans that you like such as kidney beans, pinto beans, or chickpeas.
2.Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn instead of canned corn. Just make sure to thaw it before adding it to the salad.
3.Can I make this salad ahead of time?
Yes, you can make this salad ahead of time and store it in the refrigerator for up to 4-5 days. Just be sure to keep the diced avocado separate and add it right before serving to prevent it from browning.
4.Can I use bottled lime juice instead of fresh lime juice?
Fresh lime juice is recommended for the best flavor, but you can use bottled lime juice if that's what you have on hand.
5.Is this salad spicy?
No, this salad is not spicy. However, if you want to add some heat, you can add diced jalapenos or a pinch of cayenne pepper to the salad.
6.Can I add cheese to this salad?
Yes, you can add crumbled feta cheese or shredded cheddar cheese to this salad if you'd like. However, keep in mind that this will add extra calories and fat to the dish.
7.Can I serve this salad warm?
Yes, you can serve this salad warm by quickly sautéing the corn, black beans, and veggies in a pan with a bit of oil before adding the dressing.
Our Social Links:-
Website:
*
Youtube:
*
pinterest:
*
TikTok:
*
Instagram:
*
Facebook:
*
Twitter:
Please do consider subscribing to the channel in order to get all the recent & latest update's notifications.
*
Also, make sure to checkout other amazing recipes including:-
1. Easy Chinese Fried Rice Recipe in 30 min
2.Italian Dolce | Soft and Juicy Cake | No Oven Vanilla Pineapple Cake Recipe By Continental Food:
3.Chicken Masala Biryani By Continental Food
Tags: #continentalfood #mexicansalad #mexicanfood #salad
-~-~~-~~~-~~-~-
Please watch: Pistachio Cake | italian Pistachio Cake Recipe By Continental Food
-~-~~-~~~-~~-~-