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Print Recipe
Mexican Bean Salad Recipe
A bright, delicious Mexican salad made from available products. It is suitable for vegetarians and lean food. A full-fledged dish that can completely replace dinner.
Cook Time 20 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 20 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. My beans do not require pre-soaking. Put the washed beans in a saucepan and pour 250 ml of water. Bring to a boil, cook on high heat for 10 minutes, then reduce the heat and cook on low heat for one and a half to two hours. Add salt at the end of cooking, as this will slow down the cooking process. For the salad, cool the beans.
    My beans do not require pre-soaking. Put the washed beans in a saucepan and pour 250 ml of water. Bring to a boil, cook on high heat for 10 minutes, then reduce the heat and cook on low heat for one and a half to two hours. Add salt at the end of cooking, as this will slow down the cooking process. For the salad, cool the beans.
  2. Prepare the remaining ingredients. Chop the pepper, cucumber, tomato and herbs. Open a can of corn.
    Prepare the remaining ingredients. Chop the pepper, cucumber, tomato and herbs. Open a can of corn.
  3. Combine all the products in a bowl.
    Combine all the products in a bowl.
  4. Prepare the dressing: mix the oil with salt, chili pepper, apple cider vinegar, ground paprika, mix thoroughly.
    Prepare the dressing: mix the oil with salt, chili pepper, apple cider vinegar, ground paprika, mix thoroughly.
  5. Fill the salad with dressing, gently mix with spoons on both sides. Put it in a salad bowl and serve immediately.
    Fill the salad with dressing, gently mix with spoons on both sides. Put it in a salad bowl and serve immediately.

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