Mexican salad, an explosion of colors and flavors, spicy and sweet at the same time. It is made with simple ingredients but with character and decisive taste. If you like Mexican cuisine
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: Spring, Summer
Ingredients
- 7 oz cooked red beans
- 4.2 oz sweet corn, canned, drained
- 1 avocado avocado (1 avocado)
- 2 tomatoes (medium)
- 3 oz red onion
- 1 lime
- to taste chili powder
- 2 pinches fine salt
- 2 tablespoons olive oil
Tools
- 2 Bowls
- 1 Cutting Board
- 1 Knife
- 1 Citrus Juicer
- 1 Strainer
Preparation of Mexican Salad
Drain the red beans and corn well, then place them in the bowls or plates where you will serve the salad.
Clean an onion and chop it into small and fairly thin pieces.
Wash and clean the tomatoes, then cut them into quarters and remove the seeds.
Once the seeds are removed, slice the flesh into strips and then into cubes.
Now add the tomatoes and onion to the corn and red beans.
Peel, remove the pit, and dice a ripe avocado.
Then add it to the rest of the salad.
Now prepare the dressing in a small bowl by mixing the juice of one lime with 2 tablespoons of olive oil and chili powder, in the amount you prefer.
Then pour it over the salad, mix, and finally salt to taste.
And voila… your Mexican salad is ready to be served.
Useful Tips
The original Mexican recipe calls for fresh chili, green or red, but since it is not greatly appreciated at home, I used chili powder so everyone can dose it to their liking on their plate.
The original Mexican recipe calls for fresh chili, green or red, but since it is not greatly appreciated at home, I used chili powder so everyone can dose it to their liking on their plate.
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