Bean salad with corn and tomatoes
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This salad is made with raw young corn. Cut the kernels off the cob and toss with rinsed canned beans and pico de gallo salsa. You can make this Mexican fresh vegetable sauce yourself by chopping tomatoes, white onion, chili pepper, and cilantro into evenly-sized pieces and drizzling with lime juice. All the ingredients in this salad combine beautifully in flavor and texture, and it's ready in 15 minutes. Serve as an appetizer or as a side dish with meat dishes.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 4 ears of corn, husked
- 1 tbsp hot sauce
- 1 teaspoon freshly squeezed lime juice
- 0.5 tsp ground cumin
- 1 can (425g) black beans, rinsed in a colander
- 1 cup fresh pico de gallo salsa, drained
We recommend
Recipes with similar ingredients: black beans, corn, pico de gallo sauce, lime juice, cumin
Cooking the dish according to the recipe:
- Using a knife, cut the kernels off each ear of corn and place them in a large bowl. Then, using the dull side of a knife or a flat metal spatula, scrape each naked ear over a small bowl to release the corn milk. Add hot sauce, lime juice, and cumin to the corn milk and stir. Pour the dressing over the corn and season with pepper.
- Add black beans to the bowl with corn, pico de gallo and a small pinch of salt. Serve the salad chilled on a plate with tamales.
Categories:
Similar recipes
