Mexican bean salad
Mexican bean salad I use kidney beans, black beans and chickpeas, but you can of course add other beans as long as the total comes to about 450 grams of beans. 4 servings 30 minutes preparation time Ingredients 300 g kidney beans 50 g chickpeas 100 g black beans
200 g corn
2 bell peppers 2 beef tomatoes 30 g red rice 1 red chilli
½ red onion 10 g fresh ginger
2 sprigs of fresh mint 5 sprigs of fresh coriander ½ lime 2 tablespoons good olive oil 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Preparation 1. Cook the red rice until done (see packaging) and let it cool.
2. Cut the tomatoes into cubes and finely chop the mint and coriander. Drain the beans, peas and corn. Mix everything in a large bowl with the mint and coriander. 3. Cut the bell peppers into 1 cm cubes and slice the ginger and red chilli thinly, removing the seeds from the chilli for a milder salad. Chop the onion. 4. Mix the juice and zest of the half lime with the olive oil, Worcestershire sauce and Tabasco.
5. Add all the ingredients to the large bowl and mix everything together, seasoning with pepper and possibly a little salt. Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
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