Mexican veggie salads are a great option for vegans. Freshness, great flavours and many nutrients are always guaranteed here. Many variations are possible. I show you my favourite today: My infamous Mexican Black Bean Salad. Raw, hot and tasty. As a side dish, a snack or all by itself as a full meal...a healthy meal.
Like always: a simple recipe with great effect coming your way!
This Mexican vegan salad has it all!
You might have seen some Mexican raw salads before, but this one combines all the awesomeness together, what a raw vegan salad can bring. And - as mentioned - many variations are possible. Experiments at home are welcome!
My favourite variation of this is mixing 100 gram guacamole into this salad. An Australian or American Riesling makes a perfect match for wine lovers. Enjoy some tortilla chips with it.
Ingredients
- 1 can of black beans
- 1 small can of sweet corn
- 2 bell peppers
- 1 bunch of spring onions
- 1 big red onion
- 4 jalapenos of 2 even hotter chilis like habaneros
- 1 bunch of corriander
- a handful of black olives without stones
- 3 limes
- 6 table spoons of olive oil
- salt to taste
Instructions
- Put the black beans and the sweet corn into a strainer and rinse them quickly. Let them drip dry.
- Squeeze the limes & put the juice into a big salad bowl. Add the olive oil and salt to taste. Mix it, baby!
- Cut all the veggies into small pieces and add them into the bowl
- Add the black beans and the sweet corn into the bowl
- Chop the coriander fine
- Put on some latex gloves and chop the chilis fine. If you want less heat, cut out the seeds and discard them. Add them into the bowl. Clean the chopping board and the knife well. Discard the latex gloves.
- Mix everything in the bowl well.
- Put the salad into the fridge for at least one hour
- Mix everything before serving and enjoy!
Kommentar schreiben