There's just something about this combination: sweetcorn, beans, tomatoes, and coriander. I mean who doesn't like Mexican food. Tastes great with no oil added, but feel free to add a bit of olive oil if you'd like.
🇲🇽 OTHER MEXICAN-INSPIRED RECIPES
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Mexican-inspired buddha bowl - Simple, healthy meals like this are my absolute favourite.
Vegan tacos - made with tortillas, black beans, avocado, and vegan sour cream, among other ingredients. Recipe by Simple Vegan.
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Vegan Mexican tortilla casserole - healthy and delicious vegan enchilada lasagna loaded with healthy veggies and gluten-free tortillas. Recipe by Bianca Zapatka.
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Mexican bean salad
- Total Time: 25 minutes
- Yield: 4 people 1x
Description
Beans tomatoes and sweetcorn make the best combination.
Ingredients
- 220 g cooked green beans
- 2 cans of mixed beans in late
- 2 cups of cooked sweetcorn
- 2 cloves of garlic
- 1 medium red onion
- 3 to matoes
- 4 tbsp of chopped fresh coriander
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 3 tbsp lemon juice
- 3/4 tsp cumin powder
- 3/4 tsp salt (or to taste)
- 1/3 tsp chili flakes
- pinch of ground black pepper (to taste)
Instructions
- Boil green beans with sweetcorn for ten minutes. Drain and set aside.
- Drain beans and rinse thoroughly.
- Crush garlic.
- Chop tomatoes, coriander and onion as finely as possible.
- Combine all the ingredients in a salad bowl and mix well.
- For the best flavour pop the salad in the fridge for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mexican
Keywords: bean salad, beans, mexican, salad, sweetcorn, vegan
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