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Mexican salad: recipes for a good mood. Video
Mexico is a country where the sun reigns. Hot summers and warm winters make living there easy and comfortable. And the harvests of vegetables and fruits, which happen several times a year, allow Mexican housewives to prepare a variety of delicious and variegated salads.
Hearty Mexican Rice Salad – a delicious second course
In hot Mexico, you don’t feel like eating fatty cutlets or fried chicken thighs for lunch. Therefore, Latin American housewives have learned how to prepare hearty cold snacks from a mixture of various cereals and vegetables. These dishes not only satisfy hunger without leaving a feeling of heaviness, they are also very useful and promote digestion. To make a traditional Mexican salad with rice, you will need:
– boiled rice (200 g); – boiled corn (grains or small ears – 200 g); – Bulgarian pepper (200 g); – chopped greens (onion, cilantro – 50 g); – salsa sauce (2 tbsp. L.); – lemon or lime juice (2 tbsp. L); – olive oil (3 tbsp. L.); – Italian herbs (1 tsp).
It is better to use long grain rice for salad. It is more crumbly and does not stick together from the dressing. This rice is evenly mixed with the rest of the ingredients, without creating unappetizing lumps.
Rice and corn are mixed with bell peppers, cut into strips. Then add a dressing of salsa sauce, lemon juice, olive oil mixed with Italian herbs and herbs. Some recipes indicate that in addition to vegetables and rice, you can put fried chicken in the salad. Then the dish will become very satisfying, it will be able to replace the whole dinner.
Mexican salad with beans – an original appetizer for lazy housewives
Bean salad is a classic Mexican dish. It is done very simply. Some ingredients don’t even need to be cut, just pour them into a large salad bowl and mix. To prepare a dish, you will need:
– avocado (2 pcs.); – cherry tomatoes (150 g); – black beans (150 g); – corn grains (150 g); – feta cheese (150 g); – onion (½ head); – crushed garlic (1 clove); – olive oil (5 tablespoons); – green salad (bunch); – lemon juice (1 tsp); – balsamic vinegar (1 tbsp. L.); – pepper and salt (to taste).
Small cobs of corn are sold frozen in large grocery stores. The length of mini-corn is no more than 5 centimeters. Boil raw ears in salted boiling water for 20-25 minutes
Pits are removed from the avocado, the pulp is cut into cubes. The cherry tomatoes are halved, the onion is cut into half rings. Feta cheese is crushed into crumbs. Beans and corn are added. Lettuce leaves are torn by hand into small pieces. Garlic is squeezed into olive oil, lemon juice and vinegar, pepper, salt are poured. The dressing is added to the salad, the dish is mixed. A hearty and vibrant Mexican salad with beans is ready.