The Mexican salad before you is just my interpretation and does not pretend to be or resemble the original. What justifies the name is the combination of beans, corn and peppers, which sets the Mexican salad apart from other salads.
All other ingredients are less mandatory and can be omitted or added according to taste, without missing the theme. At least I got that impression based on a fair number of reviewed recipes.
Mexican salad is supposed to be healthy, although there are conflicting opinions about how healthy it is. Although it is lean in composition (does not contain foods of animal origin), it is very nutritious and filling, and can be served as a complete meal, and goes well with chicken, for example.
When it is well chilled, it is pleasantly refreshing, and after standing in the fridge, it becomes juicier due to the juices released by the vegetables. If you like spicy, feel free to spice it up with paprika and pepper. That pleasure is still foreign to me, and I skip it.
The listed ingredients are to my taste, and if you want a more authentic version, chop coriander leaves instead of parsley, add chopped hot pepper and avocado.
Mexican Salad
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Loading...Ingredients
- 1 small can of red beans
- 1 small can of sweet corn
- 1 head of purple onion
- 1 paprika
- About 20 cherry tomatoes
- Parsley leaf
- For the topping:
- 1 tablespoon of lemon juice
- 1 tablespoon of vinegar
- 2 spoons of oil (olive or other)
- 1-2 cloves of garlic
- Salt to taste
Instructions
Strain the beans and corn from the can, wash them and leave them in a colander to drain completely.
Dice the purple onion and pepper, and cut the cherry tomatoes in half.
Then put all the ingredients in a suitable bowl.
In a separate bowl, mix vinegar, lemon juice, oil, crushed garlic cloves and salt to taste.
Pour the prepared dressing over the ingredients in a bowl, stir to coat everything, then sprinkle with chopped parsley.
Serve the salad immediately or well chilled, and keep what you don't eat in the fridge.
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