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Salade Mexicaine

Une salade mexicaine rapide et facile, idéale pour un repas léger et savoureux. Préparée en un clin d'œil, elle vous fera voyager sans bouger de votre cuisine.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Lunch, Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 200 g black beans cooked and drained (canned is easiest)
  • 150 g sweet corn drained (fresh or canned)
  • 2 ripe avocados peeled and diced
  • 3 firm tomatoes washed and diced
  • 1 red onion finely minced
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 bunch fresh cilantro chopped
For the Vinaigrette
  • 2 limes juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 pinch chili powder or more, to taste
  • salt and freshly ground black pepper to taste

Equipment

  • Large bowl
  • Small bowl

Method
 

  1. Wash all vegetables thoroughly. Drain black beans and corn. Dice tomatoes, avocados, and bell peppers into even-sized pieces. Finely mince the red onion and chop the fresh cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and pepper. Adjust seasoning to personal preference. Taste and adjust seasoning as needed.
  3. In a large bowl, gently combine black beans, corn, tomatoes, bell peppers, red onion, and avocado cubes. Avoid overmixing to prevent mashing the avocado.
  4. Pour the vinaigrette over the salad and gently toss until all ingredients are evenly coated.
  5. Divide the salad into individual bowls. Garnish generously with chopped fresh cilantro. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

Notes

Add feta or goat cheese for extra flavor. Add cucumber, radishes, or grilled mushrooms. Add grilled chicken, ground beef, or shrimp for a heartier salad. Try a yogurt-based vinaigrette for a creamier version. Use ripe but firm avocados to avoid mashing.