Ingredients:
- Chicken fillet - 300 grams.
- Canned red beans - 1 can.
- Canned corn - 1 can.
- Bell pepper - 2 pcs.
- Beijing cabbage - 1 pc.
- Tomato - 1 pc.
- Red onion - 1 pc.
- Greens - 1-2 sprigs (parsley, celery or cilantro).
- Mustard - 2 tbsp. l.
- Vegetable oil.
- Spices (chili pepper, dry garlic).
- Salsa sauce.
- Salt.
Rich taste and bright colors
Mexican cuisine is a whirlwind of bright colors and rich flavors; it has absorbed all the best that the Spaniards and French could give, harmoniously incorporating European traditions into the rich culture of the Indians.
All over the world, chefs prepare a simple but amazing Mexican salad; such an appetizer is always popular for its appetizing appearance and spicy spiciness.
There are many recipes for Mexican salads; they are prepared from almost any ingredients that are on hand, always accompanied by aromatic dressing with a variety of spicy seasonings.
A Mexican salad can be entirely vegetable; in this case, both fresh and boiled or pickled vegetables, as well as fruits, are added to it.
The most popular Mexican salad is with beans or beans; these crops occupy a special place in the diet of Mexican residents; they serve as a kind of meat substitutes. Vegetables can be anything: sweet peppers, tomatoes, avocados, cucumbers, celery, carrots.
You can very quickly prepare a Mexican salad with a frozen mixture that you just need to boil or fry, mix with rice or simply season delicious sauce. Mexican vegetable salads with beans and corn are most often seasoned with a mixture of olive or corn oil with hot pepper, garlic, spicy herbs.
Mexican meat salads are most often prepared with chicken, sometimes with beef. The meat is mainly grilled with spices, chopped and added to the vegetable mixture.
Not a single Mexican salad is complete without corn; it is added to both vegetable and meat snacks; it provides any dish with a bright and appetizing look.
Mexican salad with chicken or beef is usually dressed with spicy ketchup or freshly prepared tomato sauce with chili pepper. Appetizers often contain boiled rice and seafood. Fruits, especially pineapple pieces, are added as fresh and juicy accents.
A special feature of Mexican cuisine salads is the fine cutting of ingredients, due to which the dish turns out to be as uniform in taste and color as possible. The more colors there are in a snack, the better, so don’t be lazy when choosing products or choosing color combinations.
Likewise with spices, you shouldn’t skimp on them; the spicier the dressing, the more interesting, unexpected and tastier dish, whose own taste is quite light, delicate and soft.
Numerous recipes with photos will help you prepare a real Mexican salad that will add a little exotic to the usual menu.
Preparation
The recipe for Mexican chicken salad is deservedly popular. The dish is easy to prepare from the simplest and most affordable ingredients without spending a lot of time on it, and the result will conquer even the most sophisticated gourmets.
This salad can be prepared with a frozen Mexican mixture, in which the necessary vegetables have already been selected and chopped.
- Cut the chicken fillet lengthwise into slices, lightly beat each of them and coat with the mixture. vegetable oil with salt, hot pepper and garlic (you can add other spices to taste). Leave to marinate for about an hour, covered with cling film. Fry the prepared fillet over high heat on each side until browned, then cut each slice into thin strips.
- From the head of cabbage Chinese cabbage tear off the top leaves and leave them for serving the salad, chop the rest finely.
- Bell pepper(it’s better to take red and orange), remove seeds and cut into short strips.
- Cut the onion into quarters and chop thinly.
- Combine all ingredients, including beans and corn, add chopped herbs, mix.
According to this recipe, Mexican chicken salad can be seasoned with either salsa sauce or regular ketchup. Add mustard and a pinch of chili pepper to the tomato sauce, mix well and season the salad.
Place whole Chinese cabbage leaves on separate plates to form unique bowls-boats. Place a mound of salad in each and garnish the edges with tomato slices.
Options
You can make another Mexican salad with chicken and bell peppers. For it you will need to fry slices of chicken fillet, add chopped bell peppers, celery root, red and green onions.
Mix everything, add any herbs and spicy dressing. The latter is best prepared using a spicy tomato sauce, to which lemon juice, mayonnaise and chili pepper are added. This Mexican salad is usually served in flatbread or pita bread, as in the photo.
The original Mexican salad can be prepared with chicken, carrots and pineapples.
- For this chicken fillet, cut into strips, fry in oil with spices, cut carrots, apples, small beets and several rings of canned pineapple into small cubes.
- Line a plate with any lettuce leaves, place vegetables and fruits on them, then chicken fillet.
- Top the salad with vegetable oil dressing lemon juice and salt, sprinkle with hot pepper.
- The finishing touch is chopped almonds, fried in a dry frying pan. This salad can be made without chicken.
According to most recipes, Mexican salads are prepared with bell pepper, it adds juiciness, color, sweet notes. The following appetizer is super easy to make and can be served warm or cold.
Boil the rice until cooked, and while it is cooking, make the dressing by mixing olive oil with vinegar and salsa sauce and lime juice (you can also add hot pepper, garlic, salt). Pour the sauce over the cooked rice, add diced sweet peppers, canned corn, chopped cilantro. Top everything with green onions and hot pepper if desired.
Well, lovers of dense meat snacks You should definitely make the Mexican beef salad.
- The meat should be boiled and cut into cubes; you can also add pork to the beef.
- Also chop the sweet red pepper.
- Cut the avocado pulp into thin slices and mix with the rest of the ingredients.
- Add white to the mixture canned beans, chopped garlic.
- Season with a mixture of vegetable oil, vinegar and Tabasco sauce.
Mexican bean salad is a healthy dish due to its high protein and fiber content. And undoubtedly very satisfying.
Canned beans are used in own juice, which greatly simplifies the cooking process.
Mexican salad with beans
And the appetizer is bright and elegant. Look at the Mexican salad recipe with photos, how it lifts your spirits with just its appearance and abundance of rich colors.
Mexican salad recipe with photo
Mexico is a country of spicy, fiery dishes. They are not suitable for everyone. Therefore, watch the amount of pepper in the salad, you can reduce it.
Ingredients
- 1 can red beans
- 1 can white beans
- 1 can canned corn
- 1 green bell pepper
- 1 red bell pepper
- 1 red onion
- 75 ml olive oil
- 75 ml red wine vinegar
- 1 lime
- 1/2 lemon
- 2 tablespoons sugar
- salt to taste
- 1 clove of garlic
- 1/2 bunch of cilantro
- 1/2 tablespoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/8-1/4 tsp. cayenne pepper
- 3/4 teaspoon chili powder
Mexican salad recipe with beans
Making Mexican Bean Salad
- Cut both peppers into medium pieces, onion and finely diced cilantro.
- In a large bowl, combine them with the beans and corn.
- Grate the garlic on a fine grater. Grate the zest and squeeze the juice from the lemon and lime.
- Mash the garlic and cilantro with the salt and sugar in a small bowl. Add olive oil, red wine vinegar, juice, zest, cumin, black pepper, chili. Add cayenne pepper to taste. If you don't like spicy Mexican salad, use less of it.
- Fill in vegetable salad refueling. It should be served cold, best served in a transparent salad bowl. Bon appetit!
Mexican salad with corn
An interesting Mexican dish made from affordable ingredients. It's easy and quick to prepare.
Salad composition:
1 can canned red beans
1 can canned corn
1 small onion
1 pod red sweet pepper
1 hot green pepper
3 tbsp. tablespoons parsley or cilantro
1 mango (optional)
Refill composition:
4 tbsp. spoons of vegetable oil
2 tbsp. tablespoons lemon juice (can be replaced with lime juice or light vinegar)
1/3-1/2 teaspoon hot red pepper (chili)
1/3-1/2 teaspoon ground black pepper
1 clove of garlic
1/3-1/2 teaspoon salt
About the ingredients:
We always buy red beans and always canned in their own juice. As a last resort, you can use beans in tomato sauce, but it needs to be rinsed after draining the sauce.
We also take canned corn in its own juice. Usually it is sold in this form, without sauces. But you can also use boiled frozen.
The capacity of cans of beans and corn is 300 – 400 grams.
We use red bell peppers for beauty; there will be no problems finding them; this color is common for fresh paprika sold in stores.
In the original mexican recipe the second type of pepper is jalapeno, but you are unlikely to find one, so we use a pod of green Chinese long pepper, it is medium hot, just right for our tastes. Well, or, if you can’t stand spicy food, chop a green sweet pepper.
Onion It’s better to take red, blue or shallot, but you can also use plain white.
The original greens are cilantro, but it is acceptable to replace it with parsley.
It’s not necessary to put mango in the salad; if you add it, no, we’ll do without it.
We use light, refined vegetable oil, such as sunflower, olive, corn, etc.
Lemon juice can be replaced with lime juice or weak vinegar - rice, wine, apple.
You can omit the hot ground red and black pepper or add it to a minimum if you don’t like it spicy. I put in a third of a teaspoon, and the sting was only slightly felt.
Fresh garlic can be replaced with garlic powder or dried garlic pieces.
Any salt, sea salt, add it, it will taste a little better.
Preparing the salad:
Open the cans of corn and beans and drain the liquid from them.
Place the grains in a large cup. We cut all other vegetables (except greens) into cubes no larger than a bean, and also put them in a cup.
We are preparing the dressing. Chop the garlic with a knife or in a garlic press, put it in a small bowl, add oil, lemon juice, peppers and salt.
Stir all this thoroughly with a fork until almost homogeneous.
