Salad with beans and corn
3 servings
40 minutes
Bean and corn salad is a vibrant and nutritious dish from Mexican cuisine that combines rich flavors and appetizing texture. The origins of this recipe trace back to traditional Mexican salads that use fresh vegetables, legumes, and spicy seasonings. Beans add richness to the salad, corn provides a sweet note, while apple and pepper create a fresh contrast. A dressing made with mayonnaise, garlic, and herbs adds a light spiciness to the composition. This versatile dish works well as a standalone appetizer or as a side for meat or fish dishes. Refreshing and crunchy, it pairs perfectly with fried or baked dishes, adding lightness and brightness of flavor.
1
Boil pasta in a large amount of salted water until firm inside. Drain the water. Cool down.
- Pasta: 80 g
2
Slice the apple, julienne the chili and sweet pepper, and chop the onion into small rings. Mix. Add corn, beans, and pasta.
- Green apples: 1 piece
- Chili pepper: 1 piece
- Sweet pepper (capsicum): 1 piece
- Onion: 1 piece
- Canned sweetcorn: 100 g
- Beans: 120 g
- Pasta: 80 g
3
Mix mayonnaise, chopped garlic, ground pepper, salt, and chopped greens, then dress the salad. Chill for 10 minutes.
- Mayonnaise: 80 g
- Garlic: 1 clove
- Salt: pinch
- Ground black pepper: to taste
- Parsley: 2 stems
