Mexican Beans Salad Recipe
Description:
Mexican Beans Salad is a vibrant, refreshing, and highly nutritious side dish that embodies the spirit of Mexican cuisine. This colorful medley of beans, vegetables, and herbs is perfect for any meal, especially during the summer months. It’s not only quick to prepare but also packed with flavors, textures, and wholesome ingredients that everyone will love. The salad is easy to make, as it uses readily available ingredients, and can be tossed together in just a few minutes after the beans are boiled. The homemade dressing brings all the elements together, making this dish a delightful addition to any table.
Cuisine: Mexican
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 100 grams, boiled |
| Black Eyed Beans (Lobia) | 50 grams, boiled |
| Rajma (Large Kidney Beans) | 60 grams, boiled |
| Green Bell Pepper (Capsicum) | 1/2 cup, sliced |
| Sweet Corn | 50 grams, boiled |
| Iceberg Lettuce | 1/4 cup, chopped |
| Purple Cabbage | 1/4 cup, chopped |
| Onion | 1, chopped |
| Extra Virgin Olive Oil | 2 tablespoons |
| Vinegar | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Garlic | 2 teaspoons, chopped |
| Lemon Juice | 2 tablespoons |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Cumin Seeds (Jeera) | 1 teaspoon, roasted |
| Black Pepper Powder | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon, roasted and powdered |
| Tomato Ketchup | 2 tablespoons |
Preparation Time:
Prep Time: 0 minutes
Cook Time: 30 minutes
Instructions:
-
Prepare the Beans and Vegetables:
Start by adding the boiled chickpeas (Kabuli Chana), black-eyed beans (Lobia), kidney beans (Rajma), green bell pepper (capsicum), sweet corn, purple cabbage, and chopped onion into a large mixing bowl. These fresh ingredients form the base of your Mexican Beans Salad. -
Prepare the Dressing:
In a separate mixing bowl, combine the extra virgin olive oil, vinegar, lemon juice, sugar, salt, chopped garlic, coriander leaves, roasted cumin seeds, black pepper powder, and roasted and powdered cumin seeds. Add the tomato ketchup to this mixture for a slight tangy-sweet flavor. Use a beater or whisk to blend all the ingredients together until the dressing is smooth and well-combined. -
Assemble the Salad:
Pour the dressing over the prepared beans and vegetables. Toss gently but thoroughly to coat all the ingredients with the flavorful dressing. -
Serve:
Your Mexican Beans Salad is ready to serve! This dish can be enjoyed as a side or as part of a larger Mexican-themed meal. For a complete dinner, pair it with a Mexican Vegetarian Burrito Bowl or Bean Spinach and Corn Quesadilla for a delightful weekend dinner with family and friends.
Tips for the Perfect Salad:
- For extra crunch: You can add some toasted nuts or seeds like pumpkin seeds or sunflower seeds to elevate the texture.
- Customize the dressing: If you like your salad a little spicier, add a pinch of chili powder or a dash of hot sauce to the dressing for a zesty kick.
- Make ahead: This salad can be made a few hours in advance and refrigerated. The flavors will marinate and enhance over time, making it an excellent dish to prepare for gatherings.
Enjoy this Mexican Beans Salad, a healthy, satisfying, and colorful addition to any meal. Whether you serve it alongside other Mexican dishes or enjoy it on its own, itβs sure to be a hit!
