mexican bean salad

mexican bean salad

I know I’ve expressed my love of Mexican food with you before, but I just can’t help my adoration for it. There are so many amazing Mexican recipes and dishes in the world, and many of them are on my list of all time favourite meals. There really is something so addictive and mouthwatering about Mexican food.

Some of the flavour combinations in their cuisine, like paprika and chilli, are mixes that I use almost daily in my kitchen. They work well with almost any ingredients, in any dish, and instantly liven up the taste of your food. One of my favourite dishes with a Mexican feel is a bean salad. Light and refreshing, the salad is filled with delicious vegetables, Black Beans and Kidney Beans. I make mine with lots of Cucumber, Pepper and Sweetcorn as they’re my favourite vegetables.

Then, for it’s boost of spice and Mexican feel, the salad is lightly covered in a spicy, tangy dressing. It’s made from a combination of Smoked Paprika, Chilli spices, Tomato flavours, Lime and Cider Vinegar to get that nice balance between sourness and heat. There’s also a tasty smoky element in the salad from the Smoked Paprika and Chipotle paste, to throw in another flavour combination! What I really like most about this dish, is that it still provides you with a nice rich flavour and heat, while being a light and refreshing salad – perfect for Summer!

 

mexican bean salad

serves about 6

ingredients

for the salad:

1 400g can black beans
1 400g can kidney beans
1 medium red pepper
1 medium orange or yellow pepper
1 325g tin sweetcorn
1 cup (180g) cherry tomatoes
1/2 medium cucumber (150g)
for the dressing:
2 tbsp cider vinegar
2 tbsp passata
1 tbsp tomato purée
1 tbsp olive oil
1 tbsp lime juice
1 clove garlic, crushed
1 tbsp smoked paprika
1/2 tsp chilli powder
1/2 tsp chipotle paste
1/4 tsp vegetable stock powder – I used bouillon
1/4 tsp salt

method

1. Firstly, prepare the dressing. Add the cider vinegar, passata, tomato puree, olive oil, lime juice, garlic, smoked paprika, chilli powder, chipotle paste, vegetable stock powder and salt into a small blender attachment/NutriBullet, and blend until smooth. Then, set it aside for later.
2. Next, chop the red pepper, orange/yellow pepper, and cucumber into small/bite-sized cubes/chunks, chop the tomatoes in half, and add them into a large salad bowl. Then, drain the sweet corn, black beans and kidney beans from their tins and rinse them thoroughly, before also adding them into the salad bowl.
3. Now, pour the dressing on top of the salad, and stir it in until well mixed and all of the vegetables are evenly covered. Then when this is done, serve.
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44 comments:

  1. I must try this, Harriet! I love Mexican food and may be slightly obsessed with all the flavors;-) I can think of so many different things that his bean salad would go well with! I just love fresh and flavorful dishes like this..thanks for sharing!

  2. As a Californian, I can’t get enough of Mexican food either! Like you said, all those chilis and spices just make it so flavorful and delicious. This mexican bean salad looks so yummy – I love the mix of sweet corn and cherry tomatoes too. This looks so so lovely, Harriet!

  3. Whewww catching up on all your posts, I was behind! Sorry! I have a 3 year old so it’s hard for me to keep up with blog reading. Anyways, well, Mexican and BBQ are my 2 top favorite flavors of anything. We eat Mexican food a few times every single week….I think chili powder and cumin run in my veins. This looks amazing and that dressing sounds out of this world!!

    1. No worries Brandi!! I’m always so grateful for your comments! Me too 🙂 I love any kind of Mexican food – especially vegetable chilli! I adooooore cumin – it’s the best. Thank you so much!

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