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!
1
Boil the rice in boiling water until cooked. Drain and cool.
- 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.
- 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.
- Tomatoes: 4 pieces
- Brown basmati rice: 0.8 glass
- Canned black beans: 420 g
- Chili powder blend: 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.
- Tomatoes: 4 pieces
- Chopped cilantro (coriander leaf): 0.5 glass
- Salsa: 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.
- Iceberg lettuce: 70 g
- Canned black beans: 420 g
- Salsa: 0.3 glass
- Pepper Jack cheese: 100 g
6
Serve topped with crushed chips and remaining grated cheese, with lime wedges and leftover salsa.
- Corn chips (tortilla chips): 2.5 glasss
- Pepper Jack cheese: 100 g
- Lime: 1 piece
- Salsa: 0.3 glass