Mexican Fiesta: A Refreshing Salad Recipe From Across The Pond

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Classic Mexican Salad

Ingredients:

Minute Mexican Salad
Minute Mexican Salad

1 can of black beans, drained and rinsed
1 can of sweetcorn kernels, drained
1 red onion, diced
1 red bell pepper, diced
1 avocado, diced
1/4 cup of chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a large bowl, combine the black beans, sweetcorn, red onion, red bell pepper, avocado, and cilantro.
Add the lime juice and toss until everything is well combined.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Mexican Street Corn Salad

Ingredients:

4 cups of cooked corn kernels
1/2 cup of mayonnaise
1/2 cup of crumbled feta cheese
1/4 cup of chopped fresh cilantro
1/4 teaspoon of chili powder
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a large bowl, combine the corn, mayonnaise, feta cheese, cilantro, chili powder, and lime juice.
Toss until everything is well mixed.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour before serving.

Spicy Mexican Quinoa Salad

Ingredients:

1 cup of cooked quinoa
1 can of black beans, drained and rinsed
1 red bell pepper, diced
1/2 cup of sweetcorn kernels
1 jalapeño, diced
1/4 cup of chopped fresh cilantro
Juice of 1 lime
1 teaspoon of cumin
Salt and pepper to taste

Instructions:

In a large bowl, combine the quinoa, black beans, red bell pepper, sweetcorn, jalapeño, and cilantro.
Add the lime juice, cumin, salt, and pepper, and toss until everything is well mixed.
Refrigerate for at least 1 hour before serving to allow the flavors to develop.