Mexican Salad with Feta Cheese and Black Beans
4 servings
25 minutes
Mexican salad with feta cheese and black beans is a vibrant dish reflecting the spirit of Latin American cuisine. Rich in flavors and textures, it combines the creaminess of avocado, the tanginess of feta cheese, and the richness of black beans with juicy cherry tomatoes and the freshness of corn. A light yet sophisticated dressing made from olive oil, balsamic vinegar, and lemon juice gives the dish a harmonious balance. This salad is perfect as a standalone dish or as an accompaniment to Mexican snacks like tortilla chips. Its history roots back to traditional Mexican recipes where legumes, corn, and cheese have always held an important place. Refreshing and nutritious, this salad is an ideal choice for a light dinner or festive table.
1
Boil the beans and corn, then cool. Separate the corn kernels from the cob.
- Black beans: 150 g
- Fresh corn: 1 piece
2
Cut cherry, avocado, and cheese into cubes.
- Avocado: 2 pieces
- Red cherry tomatoes: 150 g
- Feta cheese: 150 g
3
Chop the onion and garlic.
- Onion: 0.5 head
- Garlic: 1 clove
4
For the dressing, mix olive oil, pepper, balsamic, lemon juice, and garlic in a separate bowl.
- Olive oil: 5 tablespoon
- Ground black pepper: to taste
- Balsamic vinegar of Modena: to taste
- Lemon juice: 1 teaspoon
- Garlic: 1 clove
5
Mix all the ingredients. Drizzle with dressing and place on a plate covered with salad leaves.
- Avocado: 2 pieces
- Red cherry tomatoes: 150 g
- Black beans: 150 g
- Feta cheese: 150 g
- Onion: 0.5 head
- Garlic: 1 clove
- Olive oil: 5 tablespoon
- Ground black pepper: to taste
- Balsamic vinegar of Modena: to taste
- Green salad leaves: 1 piece
- Lemon juice: 1 teaspoon
6
Serve with chips.
