- RECIPE MEXICAN BEAN SALAD HOW TO
- RECIPE MEXICAN BEAN SALAD FREE
I love the addition of pepper Jack Cheese to this Mexican Salad. For this Mexican Salad recipe, you can use roasted, salted pepitas and skip the oven roasting step OR use raw pepitas and roast them with chili powder and salt – so good! You may also substitute with sunflower seeds but you will need to roast for less time. I purchase my seeds in the bulk bins at Sprouts.
Pepitas. If you aren’t familiar with pepitas, they are pumpkin seeds.No matter what bean you use, rinse and dry them first.
Black Beans. You may also substitute red kidney beans, pinto beans etc.
RECIPE MEXICAN BEAN SALAD HOW TO
For more detailed information on how to select avocados, see my guacamole recipe. If your avocados ripen before you are ready to use them, they can be stored in the refrigerator which will dramatically slow down the ripening process. A ripe avocado should yield slightly to pressure but not feel overly soft. To tell if an avocado is ripe, squeeze it gently. Make sure you use ripe avocados but not overly ripe or they will turn to mush. You can add sliced or chopped avocados for a satisfying creamy burst to complement the crunchy textures. Make sure to dry well before adding to the salad. If you’re not a fan of raw red onions, you can submerge them in a bowl ice water for 10 minutes to tame the zing. I like the fresh pop of red onion but you may also use green onions. I use English cucumbers so you don’t have to bother peeling them, but you may also substitute with a peeled, slicing cucumber. Cherry tomatoes are inherently sweeter than grape tomatoes, so aim for cherry if you can. They have less watery flesh than Roma tomatoes and are the perfect bite-size juicy morsels when halved. Please use grape or cherry tomatoes because they the best texture.
RECIPE MEXICAN BEAN SALAD FREE
Red Bell pepper: I use red bell pepper because it is sweeter than other colors, but feel free to substitute for whatever color bell pepper you have on hand. If using frozen corn, you don’t need to thaw it before you add it to the hot skillet to char. If using canned corn, take care to rinse and drain it first. I highly promote fresh corn in the spring/summer months but you can get away with using canned or frozen corn in the winter. You can slice the kernels directly off of the cob OR char them for an amped up layer of smoky, juicy YUM like I do in my Corn Salsa and Avocado Corn Salsa recipes (instructions to follow). You will need two ears sweet corn on the cob. If you use Romaine hearts, use 8-10 cups worth. When using lettuce, discard any flimsy outer leaves for the crunchiest lettuce. Romaine lettuce: I love how crunchy romaine is but you can also use half romaine, half iceberg lettuce or your favorite spring mix. INGREDIENTS FOR MEXICAN SALAD THE VEGGIES Best of, all it only takes 5 minutes to whip up in your blender and can be made days ahead of time. Best Dressing. You will go crazy over the dressing! It’s irresistibly creamy, tangy, punchy and makes everything better. EVERYONE loves this Mexican Salad! It’s a favorite dish for potlucks, pool parties, picnics and HOME! You can add chicken, carne asada or any other protein to make it a complete meal, or leave it as for the most satisfying side salad of your life. You can add more or less of your favorite veggies or swap in your favorite veggies or whatever you have on hand. In addition, this Mexican Salad boasts salty, crunchy tortilla strips for a symphony of textures in every bite. Every salad needs a nut or seed (pepitas), crunchy veggies (LOTS of them) and cheese (Pepper Jack). Texture heaven. I learned a long time ago that the best salads have TONS of texture. You can assemble the Mexican Salad and make the dressing ahead of time and store in the refrigerator so it’s all ready for lunch, dinner or potlucks without the last-minute hustle. This Mexican Salad can be made super quickly with store-bought tortilla strips/chips and store-bought roasted salted pepitas and you can skip grilling the corn – just slice it directly off of the cob OR you have the option to make these items yourself – up to you! It’s loaded with a bright rainbow of textures and veggies with the lettuce more of an afterthought, AKA my kind of salad that will actually have you craving salad! More reasons you’ll love this Mexican Salad recipe: This Mexican Salad recipe is hearty, savory, fresh, creamy, flavorful, healthy and irresistibly crunchy AKA deeply satisfying. I am always on the hunt for fresh side salads like Greek Orzo Pasta Salad, Broccoli Salad, Green Bean Salad, Grape Salad, Corn Salad, and Cucumber Tomato Salad and now I’m excited to introduce you to this Mexican Salad recipe! PIN THIS RECIPE TO SAVE FOR LATER MEXICAN SALAD RECIPE
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