Indian Recipes

Vibrant Mexican Bean Salad with Fresh Vegetables

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Mexican Beans Salad Recipe

A refreshing and colorful side dish that brings the vibrant flavors of Mexican cuisine straight to your table, the Mexican Beans Salad is a healthy and delightful combination of beans, vegetables, and a tangy dressing. Perfect for family dinners or gatherings, this salad is not only visually appealing but also packed with nutrients, making it a great addition to any meal. Let’s dive into the detailed recipe to help you recreate this tasty dish.

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) – roasted 1 teaspoon
Black Pepper Powder 1/2 teaspoon
Cumin Seeds (Jeera) – roasted and powdered 1 teaspoon
Tomato Ketchup 2 tablespoons

Instructions:

  1. Prepare the Beans and Vegetables:
    Begin by placing the boiled chickpeas (Kabuli Chana), black-eyed beans (Lobia), and kidney beans (Rajma) in a large salad mixing bowl. Add the sliced green bell pepper (capsicum), boiled sweet corn, chopped iceberg lettuce, purple cabbage, and chopped onion to the same bowl. These vibrant ingredients not only enhance the salad’s texture but also contribute to its refreshing flavor.

  2. Make the Dressing:
    In a separate mixing bowl, combine the extra virgin olive oil, vinegar, lemon juice, sugar, and salt. Add the chopped garlic, chopped coriander leaves, roasted cumin seeds, black pepper powder, and roasted cumin powder. Whisk everything together with a beater or a fork until all ingredients are well combined. This zesty and aromatic dressing will bring all the flavors of the salad together.

  3. Toss the Salad:
    Pour the prepared dressing over the beans and vegetable mixture. Toss everything gently to ensure the dressing coats all the ingredients evenly. Be careful not to mash the beans; instead, ensure that they maintain their texture and remain well-distributed.

  4. Serve:
    Your Mexican Beans Salad is now ready to serve! This salad pairs wonderfully with a Mexican Vegetarian Burrito Bowl and Bean Spinach and Corn Quesadilla. It makes for a perfect weekend dinner with friends and family, bringing both a fresh and hearty element to your meal.

Tips for the Perfect Mexican Beans Salad:

  • Boiling the Beans: Ensure that the beans are properly cooked but not mushy. You want them tender, yet firm enough to hold their shape in the salad.
  • Customizing the Vegetables: You can easily customize the vegetables based on what’s available or to suit your preferences. Add diced tomatoes, jalapeños, or cucumber for extra crunch and flavor.
  • Make Ahead: You can prepare the beans and chop the vegetables ahead of time, and then toss them with the dressing just before serving to maintain the freshness of the salad.

Nutritional Information (Per Serving):

Nutrient Amount
Calories 225 kcal
Protein 10 g
Carbohydrates 35 g
Fiber 9 g
Fat 8 g
Sodium 560 mg
Sugars 5 g
Vitamin C 20% of daily value
Iron 15% of daily value

Serving Suggestions:

This Mexican Beans Salad is a versatile dish that complements a variety of Mexican entrees, from hearty burritos to light quesadillas. It can also be enjoyed on its own as a refreshing meal. Add a side of guacamole or salsa for even more flavor. Perfect for a light lunch or as a filling side dish for dinner.

Enjoy your healthy, flavorful, and easy-to-make Mexican Beans Salad, ideal for those looking to add a bit of zest and nutrition to their meals.

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