Craving a vibrant and refreshing side dish that's both healthy and bursting with flavor? Look no further than this zesty Mexican Bean Salad! This recipe is perfect for barbecues, potlucks, or a simple weeknight dinner, offering a delightful blend of textures and tastes. Imagine the satisfying crunch of corn, the juicy sweetness of bell peppers, the creamy texture of black beans, all tossed in a tangy lime dressing. It’s a fiesta in every bite, and easily customizable to your preferred spice level.
This Mexican Bean Salad is incredibly versatile; feel free to add your favorite ingredients like avocado, jalapeños, or cilantro. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and guaranteed to impress. Ready to create your own culinary masterpiece? Let's dive into the step-by-step instructions to make this delicious Mexican Bean Salad.
Tools Needed
- Fry pan
- Mixer jar
- Mixing bowl
Ingredients
- Red ripe tomatoes: 2 large
- Small onions: 2
- Dry garlic cloves: 5
- Hot green chilies: 2
- Butter: 1 teaspoon
- Oil: 1 teaspoon
- Salt: 1 teaspoon + to taste
- Tomato ketchup: 1 tablespoon
- Red chili sauce: 1 tablespoon
- Chili flakes: 1/2 teaspoon
- Finely chopped coriander: 1 tablespoon + 2 tablespoons
- Raw castor oil: 2 teaspoons
- Olive oil: optional
- Kidney beans: 1 cup, boiled
- Red chickpeas: 1 cup, boiled
- Green mung beans: 1 cup, boiled
- Corn kernels: 1 cup, boiled
- Red capsicum: 1/2 cup, chopped
- Green capsicum: 1/2 cup, chopped
- Onion: 1/2 cup, chopped
- Dried garlic: 1 teaspoon, chopped
- Green onion: 1/2 cup, chopped
- Black pepper powder: 1/3 teaspoon
- Italian seasoning: 1/2 teaspoon
- Chaat masala: 1/3 teaspoon
- Lemon juice: 1/2 lemon
Step-by-Step Instructions
Step 1. Make the Salsa
- Heat a fry pan with 1 teaspoon butter and 1 teaspoon oil on low-medium heat. Add tomatoes, onions, garlic, and green chilies, cut in half. Cover and cook until softened.
- Turn vegetables, add salt, and cover again. Cook until golden brown (5-6 minutes). Remove from heat and let cool.
- Peel and roughly chop tomatoes and onions. Blend until half-crushed.
- In a bowl, combine the crushed mixture with tomato ketchup, red chili sauce, chili flakes, coriander, salt, and castor oil (or olive oil). Mix well and refrigerate for later use.
Step 2. Prepare the Salad Vegetables
- Sauté finely chopped dried garlic and onions in butter until softened. Add chopped capsicum and tomatoes, then add boiled kidney beans, chickpeas, corn kernels, and moong beans. Mix and remove from heat.
Step 3. Combine and Season the Salad
- In a large bowl, combine the sautéed vegetables with green onions, coriander, black pepper, Italian seasoning, chili flakes, salt, and the prepared salsa. Mix well.
- Add chaat masala and lemon juice. Adjust salt to taste.
Step 4. Serve and Garnish
- Serve the salad and garnish with red chili flakes and Italian seasoning.
Read more: Easy Mexican Macaroni Salad Recipe (Cold Salad)
Tips
- You can adjust the amount of green chilies according to your spice preference.
- Feel free to use any color of capsicum you have available.
- If you don't like raw green onions, you can sauté them as well.
Nutrition
- N/A
FAQs
1. Can I make this Mexican Bean Salad ahead of time?
Yes! It's even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for black beans?
Kidney beans, pinto beans, or even chickpeas would work well as substitutes. The flavor profile will change slightly, but it will still be delicious!
This vibrant Mexican Bean Salad is the perfect addition to any meal, offering a healthy and delicious burst of flavor. Enjoy this easy-to-make recipe at your next gathering or as a simple weeknight side dish. So, gather your ingredients and get ready to experience a true fiesta of taste!