Mexico Ensalada Mexicana con Frijoles
Central American and Caribbean countries have similar dishes, but frijoles (beans) are what make this salad particularly Mexican. Beans have been grown in Mexico since 7000 BCE. This salad combines frijoles with corn and tomatoes, two more foods native to Mexico.
Recipe Servings: 7
Prep Time
30 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 15.5-oz can (439 g) red beans
- 1 15-oz can (430 g) sweet corn
- 3 tomatoes
- 2 red onions
- 1 cup (240 ml) boiling water
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
- 1 sprig cilantro
Directions
- Drain the beans and the sweet corn.
- Cut the tomatoes in cubes. Remove the seeds.
- Cut the red onions into very fine cubes. Place in a bowl and pour a cup of boiling water over it. Let it soak for 10 minutes.
- Drain the onions and combine with the rest of the ingredients.
- Add lemon juice, salt, and pepper to taste.
- Finely chop the cilantro and add to the salad. Mix well.
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