Mexican Bean Salad Food

MEXICAN BEAN SALAD

Steps:

• Drain and rinse beans.
• Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
• In a small bowl, whisk together remaining ingredients except for the chili powder.
• Pour dressing over beans and mix well.
• Sprinkle a dash of chili powder over the top of the salad.
• Cover and chill thoroughly.
• Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
• (Don't add the avocado until right before serving.).

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

SKINNY MEXICAN BEAN SALAD

Steps:

• In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
• Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

MEXICAN THREE BEAN SALAD

Steps:

• Cut the ends off the green beans and slice into pieces about an inch long. Fill a medium sized pot halfway with salted water. Bring to a boil and add the green beans to the pot and boil for 5 minute, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer - up to 20 minutes.
• Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeno, garlic and Cotija cheese.
• In a separate bowl, mix the lime juice and sugar until the sugar dissolves - then add it to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Right before you serve, toss in the cilantro. Add more salt to taste if needed.

MEXICAN RICE & BEAN SALAD

Steps:

• Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
• Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

MEXICAN BEAN SALAD

Steps:

• Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.