Mexican Salad

Few days back I had this type of salad in a Mexican Restaurant though it was not similar because it had mayo as a dressing.I really liked the texture and taste of the salad. It was so flavorful and colorful too.. :-D. But you can’t have such heavy mayo dressing salad every-time, right.!!

So here I have created my version of Mexican salad. This salad is so versatile, you can have it with anything, you can use it as a dip with Naachos, in a Taco filing, burritos literally anything.

It is a simple salad to whip up just throw in whatever veggies you like here. you can use any kind of beans like black beans . Here I have used kidney beans, mixed bell peppers, corn, onion, tomatoes.

Guys please do try this recipe it is really tasteful and I am sure you all will love this.!!

Here are the list of ingredients and instructions:

IMG-3915

INGREDIENTS

Dressing

  • ½ cup plain nonfat yogurt *
  • 1 Tbsp lime juice
  • 1 tsp honey
  • ½ tsp paprika
  • ¼ tsp cumin

Salad

  • Splash of oil
  • 4 ears corn about 3 cups kernels, shucked and kernels removed (or frozen corn) *
  • 1 clove garlic minced
  • 2 Tbsp lime juice
  • ¼ tsp salt
  • 1 cup canned black beans, drained and rinsed or any other home cooked beans
  • 1 cup mixed bell  pepper seeded and chopped
  • ½ cup chopped onion
  • ½ cup packed fresh cilantro chopped
  • ½ cup feta cheese

INSTRUCTIONS

  1. Mix all dressing ingredients and set aside.
  2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 5 minutes, flipping frequently. Gently toss with lime juice and salt.
  3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

Notes:

  1. *If using Greek yogurt, add a dash of milk to thin it out.
  2.  *If using frozen cook please cook it in a boiling water for few minutes.
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