Recipe for mexican inspired bean salad
At our home, we love beans. They taste good, they are healthy, and they can be used for many different things. Sometimes we cook a lot of beans and put them in the freezer so they are ready to use – I think they taste best when you soak and cook them yourself. But it is just so easy to grab a can from the cupboard! And there are just so many different kinds of beans in various colors and patterns that really make the food look nice.
You can make a lot of delicious salads with beans. This salad is inspired by Mexican cuisine with tomatoes, bell peppers, corn, and delicious warm spices. You can skip the chicken and just serve it as a salad with whatever you throw on the grill during the summer.
The dish is enough for 4 people if you serve bread on the side.
Enjoy.
Ingredients
Bean Salad
- 2 cans Beans for example, kidney, butter, fava, and black beans
- 1 can Corn
- 2 pcs. Tomato large
- 2 pcs. Bell Pepper
- 2 pcs. Avocado
- 1 pcs. Red Onion
- 30 gram Parsley
- 10 gram Cilantro
Dressing
- 91 gram Olive Oil
- 42 gram Honey
- 30 gram Lime Juice
- 50 gram Sherry Vinegar
- 2.1 gram Cumin ground
- 1 gram Cilantro ground
- Salt and Pepper
Sides
- 200 gram Chicken Breast
- 0.5 gram Cilantro
- 1.05 gram Cumin
- 2.6 gram Cinnamon real/ceylon
- 27.3 gram Olive Oil
- 42 gram Honey or agave
Instructions
- Pour the beans into a colander, rinse them and let them drain (you can also soak dried beans and cook them, but you need to start the day before).
- Drain the water from the corn.
- Dice the tomato, bell pepper, and avocado into ½ to 1 cm pieces and toss them into a salad bowl.
- Finely chop the red onion and add it to the salad bowl.
- Rinse the herbs, remove the stems and spin or pat them dry so they are not wet.
- Now chop the herbs, preferably chiffonade, and add them to the salad – save a bit for garnish if desired.
- When the beans are drained, add them to the salad as well.
- Make a dressing by combining all the ingredients in a bowl and whisking them well with a fork.
- Pour the dressing over the salad and toss it – you can refrigerate the salad if desired.
- Season the chicken with salt and pepper and fry it in oil. Remove the chicken from the pan and let it cool a bit.
- Shred the chicken into small pieces and distribute it over the salad.
- Sprinkle the spices over the chicken and drizzle with oil and honey, and possibly some additional herbs.
- Serve with freshly baked bread.