Summer Salad with Fresh Salsa, Rice, Beans and Cheese

4 servings

30 minutes

Summer salad with fresh salsa, rice, beans, and cheese is an explosion of Mexican cuisine flavors filled with freshness, richness, and crunchy texture. This recipe incorporates traditional Mexican ingredients—corn, beans, spicy salsa, and aromatic spices. Its lightness and nutrition make it an ideal choice for a summer dinner or picnic. Chili pepper adds heat to the dish while lime provides a refreshing tang. Corn chips add crunch and pepper jack cheese gives a creamy aftertaste. This dish can be served as a main course or as a side to grilled meat. Its history roots in Mexican traditions where fresh vegetables, spices, and vibrant sauces are the foundation of the cuisine. Try this salad and it will transport you to the warm atmosphere of sunny Mexico City!

Energy value per serving

• Calories: 657.2
• Proteins: 21.4g
• Fats: 25.8g
• Carbohydrates: 85.5g

Ingredients

• Extra virgin olive oil: 2 tbsp
• Onion: 1 head
• Tomatoes: 4 pc
• Fresh corn kernels: 1.5 glass
• Brown Basmati Rice: 0.8 glass
• Chili powder: 1 tbsp
• Canned black beans: 420 g
• Dried oregano: 1.5 tsp
• Salt: 0.3 tsp
• Chopped cilantro (coriander): 0.5 glass
• Salsa sauce: 0.3 glass
• Lime: 1 pc
• Iceberg lettuce: 70 g
• Pepper jack cheese: 100 g
• Corn chips: 2.5 glass

Cooking steps

1. Boil the rice in boiling water until cooked. Drain and cool.

   Required ingredients:

   • Brown Basmati Rice: 0.8 glass

2. Heat olive oil in a large skillet over medium heat and add finely chopped onion. Cook, stirring, for about 5 minutes until golden.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Onion: 1 head

3. Finely chop 1 tomato and add it to the pan with rice, beans, chili powder, 1 teaspoon of oregano, and 0.25 teaspoon of salt. Cook, stirring, for 5 minutes until the tomatoes soften. Then let it cool slightly.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Brown Basmati Rice: 0.8 glass
   • Canned black beans: 420 g
   • Chili powder: 1 tablespoon
   • Dried oregano: 1.5 teaspoon
   • Salt: 0.3 teaspoon

4. Finely chop the remaining 3 tomatoes and transfer them to a bowl. Add cilantro, salsa, and the remaining oregano.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Chopped cilantro (coriander): 0.5 glass
   • Salsa sauce: 0.3 glass
   • Dried oregano: 1.5 teaspoon

5. In a large bowl, mix torn lettuce leaves with the bean mixture. Add half of the salsa mix and two-thirds of a cup of shredded cheese.

   Required ingredients:

   • Iceberg lettuce: 70 g
   • Canned black beans: 420 g
   • Salsa sauce: 0.3 glass
   • Pepper jack cheese: 100 g

6. Serve topped with crushed chips and remaining grated cheese, with lime wedges and leftover salsa.

   Required ingredients:

   • Corn chips: 2.5 glasss
   • Pepper jack cheese: 100 g
   • Lime: 1 piece
   • Salsa sauce: 0.3 glass