Black Bean, Corn and Cilantro Salad - Mexican Recipe

Black Bean, Corn and Cilantro Salad – Mexican Recipe

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This summer recipe can be served as an appetizer with tortilla chips or as a fresh and delicious dish with chicken or fish. Made with corn, beans, tomatoes, onions, peppers, and avocado, this salad has a great balance of textures and is beautiful to look at.

Preparation time – 25 minutes

material:

  • 1/2 kg yellow corn
  • 1/2 kg white corn
  • 1 kg black beans
  • 1/2 kg Italian-style tomatoes, diced
  • 1 bunch finely chopped coriander
  • 5 green onions (sliced)
  • 1 small red onion, finely chopped
  • 1 red bell pepper (seeded and chopped)
  • 1 tablespoon minced garlic
  • 1/4 cup lemon juice
  • 1 avocado – peeled, seeded and diced
  • 2 tablespoons olive oil, or to taste

Preparation:

Combine yellow and white corn, black beans, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl. Gradually add the lemon and avocado juices.

Drizzle with olive oil and enjoy.

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