Mexican Salad on a hot day

Mexican Salad

One of the things I like the most about hot and sunny days is that it makes me crave for something chilled and refreshing like a salad. And what is best for a balanced diet then a salad full of goodies?
Lately, it had been really hot and sunny (yay!), so I have been trying to make salads that even mister GM would love, which mean doing something other than lettuce and sliced vegetables. The latest test was this Mexican Salad and it was a success. Everyone loved it!

So have a try at this Mexican salad. It's super quick and easy to make, pleasant to look at and oh so yummy 🙂

The Recipe:

Category, DifficultyBeginner

A colorful, and refreshing bean and corn salad

Yields4 Servings
Prep Time20 mins

For the Salad
 2 cups Black beans
 1 cup Kidney Beans
 1 Green Bell pepper
 1 Red Bell pepper
 1 cup Corn
 3 Tomato
 1 Red Onion
For the Dressing
 ½ cup Olive Oil
  cup Red Wine Vinegar
 1 lime
 1 tbsp lemon juice
 1 Garlic
  cup Cilantro
 ½ tsp Ground Cumin
 ½ tsp Sugar
 ½ tsp Salt & Pepper

For the Salad
1

Dice the bell peppers, the red onion, the tomatoes.

2

In a large bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. If you like spicy food, you can season to taste with hot sauce and chili powder.
Whisk well.

3

Add to the bowl the beans, bell peppers, corn, and red onion. Mix well, chill for 1 hours and serve cold.

Ingredients

For the Salad
 2 cups Black beans
 1 cup Kidney Beans
 1 Green Bell pepper
 1 Red Bell pepper
 1 cup Corn
 3 Tomato
 1 Red Onion
For the Dressing
 ½ cup Olive Oil
  cup Red Wine Vinegar
 1 lime
 1 tbsp lemon juice
 1 Garlic
  cup Cilantro
 ½ tsp Ground Cumin
 ½ tsp Sugar
 ½ tsp Salt & Pepper

Directions

For the Salad
1

Dice the bell peppers, the red onion, the tomatoes.

2

In a large bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. If you like spicy food, you can season to taste with hot sauce and chili powder.
Whisk well.

3

Add to the bowl the beans, bell peppers, corn, and red onion. Mix well, chill for 1 hours and serve cold.

Mexican Salad

To make it a theme lunch, I served with a Guacamole and tortilla chips.

It was perfect for a lunch at home, but I reckon it would be fairly easy to pack it in a lunch box for the office. And the best thing about it (apart from being healthy), it is super easy to do, and can't be fail.

For more yummy ideas, check out the recipe page here.

Green Homemade Guacamole with Tortilla Chips

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