Who doesn’t love Mexican food? The spice and combination of flavours are just scrumptious. Pair it with a sparkly, lemony drink and its perfection. If you’re looking for a hearty, healthy side dish or something to serve on meatless Mondays, look no further with this Mexican Bean Salad recipe.
With spring and summer coming soon, the weather will be heating up and no one wants to be stuck in a kitchen on a sweltering day. This recipe involves no cooking and no heat (other than the Mexican spices).
Whip Up In No Time
This Mexican Bean Salad is simple, tasty, and colourful. Using only a few ingredients, it’s easy to whip up and sure to be a hit. It’s light, and refreshing, pairing perfectly with white or red meat.
Fire up the BBQ and whip up this tasty treat from MondaySundayKitchen and wow!
What You’ll Need
Serves 6 (as a side)
- 1 can of black beans (540 ml)
- 1 can of kidney beans (540 ml)
- 1 cup corn (frozen or canned or freshly cooked)
- 1 red pepper chopped
- 1 green pepper chopped
- 3 green onions chopped
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp oregano
- ¼ tsp cayenne powder
- 2 tbsp olive oil
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- juice of 2 to 3 limes
- kosher salt and fresh pepper to taste
Method
Step 1: Drain and rinse the black and kidney beans, and corn (if using it from a can).
Step 2: Grab a serving bowl, and add the beans, corn, and chopped peppers.
Step 3: Toss in green onions, coriander, olive oil, lime juice, minced garlic, spices, and salt and pepper.
Step 4: Give it a taste and, if necessary, add extra lime juice or salt.
Enjoy this healthy salad that is full of protein, vitamins, and flavour. It’s eating-plan-friendly and packed with goodness.
