Mexican Bean Salad with Corn
A spicy Mexican bean salad or salsa with black beans, corn, chickpeas and lots of herbs, a perfect side dish for any summer barbecue.
Servings: 4 -6
Calories: 220kcal
Ingredients
- 1 can black beans
- 1 can corn
- 1 can chickpeas
- 1 red onion
- 1 large of bunch herbs See note 1
- 1 tablespoon jalapeňos from a jar See note 2
- 2 garlic cloves
- 3 tablespoons olive oil
- 1 lime preferably organic
- ½ – 1 tablespoon white wine vinegar to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ – ½ teaspoon red chili flakes to taste
- fine sea salt and freshly ground black pepper
Instructions
- Drain and rinse the black beans, corn and chickpeas, give them to a bowl.
- Finely chop the red onion, herbs, and jalapeňos, grate the garlic. Add them to the beans.
- Zest the lime and give about ½ of the zest to the bowl. Juice the lime.
- Add the olive oil, 1 tablespoon lime juice, ½ tablespoon white wine vinegar, ground cumin and coriander, red chili flakes, salt, and pepper to the Mexican bean salad. Stir well.
- Adjust the taste, adding more lime juice and zest, vinegar, and salt as required.
- Serve immediately or cover and refrigerate.
Video
Notes
- The herbs should include lots of fresh coriander, some parsley, and maybe fresh oregano, if available. Other herbs you may include are savory, hyssop and thyme.
- You can use fresh or jarred jalapeňos. Adjust the quantity according to taste.
Nutrition
Serving: 1/6 of the dish | Calories: 220kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 351mg | Fiber: 8g | Sugar: 5g