Time: 20 min.
Complexity: easily
Servings: 6

Corn salad with beans - detailed recipe.

Ingredients:

Salad:

• 1 can (425 g) pinto beans, rinsed and drained
• 1 and 1/3 cups fresh corn (from 2 ears)
• 1 orange or yellow bell pepper, seeded and diced
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 1 cup cherry tomatoes, halved
• 1 small avocado, halved and diced
• 1/4 cup chopped cilantro, leaves and stems

Refueling:

• 1 small clove of garlic
• Juice of 1.5 limes (about 3 tbsp)
• 2 teaspoons of salt
• 1/4 tsp chili powder
• Olive oil 1/4 cup

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, corn, sweet pepper, cherry tomatoes, Avocado, lime juice, red onion, garlic, chili seasoning, cilantro

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Preparation:

Step 1
• Let's make the dressingCrush the garlic clove and sprinkle with a pinch of salt. Combine the garlic, lime juice, remaining salt, and chili pepper in a bowl. Gradually add the olive oil, starting with a few drops and then pouring in a thin stream.
  
  For the saladCombine the beans, corn, bell pepper, and onion. Add the dressing and toss. Carefully fold in the tomatoes, avocado, and cilantro. Season with salt and pepper to taste and serve.
  
  You can replace in salad beans for black.

Votes: 2