Mexican salad is a refreshing and delicious salad which combines together the goodness of black beans, colored bell pepper, avocado, corn and mangoes with a yummy dressing! Everyone in my family loves this recipe, so do all our friends which makes it quite a frequent on my menu.
Here is the step by step recipe for Mexican Salad with pictures:
Serves: 4-5
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
Red Capsicum: 2 cut into small pieces
Tomatoes: 2 seeded and cut into small pieces
Avocado: 2 peeled, pitted and cut into small pieces
Sweet Corn: 1 and 1/2 cup
Black beans: 1 can (425 gm), drained and rinsed
Ripe Mangoes: 2 large cut into small pieces
Olive Oil: 2 tsp
Onion: 1 medium finely chopped
Coriander: a handful chopped finely
Dressing:
Virgin Olive Oil: 3 tbsp
Lemon Juice: 6 tbsp
Fresh Orange Juice: 6 tbsp
Honey: 4 tbsp
Pepper Powder: 1 tsp
Salt: to taste
Method Of Preparation:
- Boil the sweet corn in sufficient water till cooked.
- In a pan, heat the olive oil. Stir fry the corn till golden. Remove from heat and let it cool.
- In the same pan, stir fry the red capsicum till soft and slightly brown. Remove from heat and let cool.
- In a small bowl, mix together all the ingredients for the dressing and whisk till well combined.
- In a large bowl, mix together the beans, avocado, tomatoes, onion, corn, red capsicum, mangoes and coriander.
- Add the dressing to the salad and mix well. It tastes best when served chilled.
For more salad recipes on this blog, click on Salads. Some of my personal favorites here are the quinoa salad, avocado chicken salad, kale broccoli salad and kiwi orange salad, avocado egg salad
Mexican Salad
- Red Capsicum: 2 cut into small pieces
- Tomatoes: 2 seeded and cut into small pieces
- Avocado: 2 peeled, pitted and cut into small pieces
- Sweet Corn: 1 and ½ cup
- Black beans: 1 can (425 gm), drained and rinsed
- Ripe Mangoes: 2 large cut into small pieces
- Olive Oil: 2 tsp
- Onion: 1 medium finely chopped
- Coriander: a handful chopped finely
- Dressing:
- Virgin Olive Oil: 3 tbsp
- Lemon Juice: 6 tbsp
- Fresh Orange Juice: 6 tbsp
- Honey: 4 tbsp
- Pepper Powder: 1 tsp
- Salt: to taste
- Boil the sweet corn in sufficient water till cooked.
- In a pan, heat the olive oil. Stir fry the corn till golden. Remove from heat and let it cool.
- In the same pan, stir fry the red capsicum till soft and slightly brown. Remove from heat and let cool.
- In a small bowl, mix together all the ingredients for the dressing and whisk till well combined.
- In a large bowl, mix together the beans, avocado, tomatoes, onion, corn, red capsicum, mangoes and coriander.
- Add the dressing to the salad and mix well. It tastes best when served chilled.
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