A spicy, full of taste and nutrients Mexican salad with beans and corn It’s a tasty addition to meat dishes or an independent meal that you can eat with a piece of bread at lunch. The basis is red beans, corn, crunchy, sweet pepperand an interesting breakage of taste will be expressive here cord. Don’t forget to add lime juice and fresh coriander.
To prepare this recipe, you will need:
- 1 can of red beans (about 240 g after straining),
- 150 g of the cannon corn,
- 100 g of red canned pepper,
- 1 white onion,
- 6-8 Cornisho,
- a few branches of fresh coriander,
- 4 tablespoons of olive oil,
- 2 tablespoons of lime juice,
- 2 cloves of garlic,
- ½ teaspoon of hot peppers,
- Salt, pepper (to taste).
Strain the beans and corn from the pickle. Rinse under running water. Connect in a bowl.
Cut the peppers into small pieces. Cut the onion into cubes or a quarter of slices, and grates into semi -slices. Add vegetables to a bowl with beans.
Finely chop coriander. Mix with other ingredients.
In a separate dish, combine olive oil with lime juice. Squeeze garlic through Prague. Mix with oil. Season the sauce with hot pepper, pepper and salt.
Mix the sauce into the salad. Insert the salad for 2-3 hours in the fridge so that the flavors bite.
Sources: Terazpoczy.pl
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