A practical Mexican salad requiring no cooking, where black beans, sweet corn, and tomato meet lemon and cilantro. With its mild spiciness and vibrant colors, it's especially loved at summer tables.
Drain and rinse the beans and corn; cut the tomato and onion into small cubes.
Combine all the ingredients in a large bowl and add the cilantro; mix with lemon juice and olive oil.
Adjust the salt and, if desired, let it rest in the refrigerator for 10 minutes before serving.
Important: Drain and rinse the canned beans and corn well with plenty of water before using; this balances the salt content. Contains no allergens, but adjust the amount of chili pepper to taste.
If you prepare the salad the night before and keep it in the fridge, the flavors blend together better. Adding fresh cilantro right before serving keeps its scent livelier.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.