Corn salad with beans – a detailed recipe for cooking. value of one serving: (total 6) Calories 239, total fat one 5 g., saturated fats, proteins 6 g, carbohydrates 24 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad:
- 1 can (425 g.) Pinto beans, rinse and drain
- 1 and 1/3 Art. fresh corn (from 2 ears)
- 1 orange or yellow bell pepper, seedless and chopped cubes
- 1/2 small red onion, finely chopped (about 1/4 Art.)
- 1 tbsp. cherry tomato cut in half
- 1 small avocado, cut in half and chopped cubes
- 1/4 Art. chopped cilantro, leaves and stems
Refueling:
- 1 small clove of garlic
- 1.5 lime juice (about 3 tbsp.)
- 2 tsp salt
- 1/4 tsp chili powder
- Olive oil 1/4 tbsp.
Recipes with similar ingredients: Pinto Beans, Corn, Peppers sweet, cherry tomatoes, Avocado, lime juice, red onion, garlic, seasoning chili, cilantro
Recipe preparation:
- Make dressing: Crush a clove of garlic and sprinkle a pinch of salt. Mix garlic, lime juice, remaining salt in a bowl and chili peppers. Add olive oil gradually, starting with a few drops and then pour in a thin stream. For salad: Mix beans, corn, bell peppers and onions. Add dressing and mix. Gently lay tomatoes, avocados and cilantro. Add salt and pepper to taste and serve. You can replace in a salad beans on black.
