Grilled corn salad, canned beans, chickpeas and fresh juicy vegetables turns out to be very satisfying and gives summer mood with all its appearance, taste and aroma. Mix the corn with bean, sweet and hot peppers, onions, cilantro and pour delicious dressing based on lime juice, olive oil, hot sauce and spices. It blends harmoniously with the rest ingredients, and the salad takes on the taste of a Mexican dish. Serve it as an appetizer or as a side dish for fried meat Grilled.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour.Difficulty: easy. Servings: 12-14. Dimensional recipes are used. capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- 4 fresh or frozen ears of corn, no husks
- 1 can 425 gr. canned black bean liquid drain, rinse the beans
- 1 can 425 gr. canned chickpeas, drain the liquid, chickpeas rinse
- 1 tbsp. chopped cilantro leaves
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Half red onion, chopped
- Half a jalapeno or serrano pod, peeled and finely chopped
- 1 tsp coarse salt
Gas station
- 0.5 tbsp. freshly squeezed lime juice (about 2 large or 4 small limes)
- 1 tbsp. l Sahara
- 2 tsp coarse salt
- 1 tsp red wine vinegar
- 1 tsp ground zira
- A pinch of chili powder
- 2 cloves of garlic squeezed
- 1/4 Art. olive oil
- Spicy sauce
Recipes with similar ingredients: corn, black preto beans, chickpeas, cilantro, sweet pepper, red onion, jalapeno pepper, pepper serrano, lime juice, sugar, wine vinegar, cumin, chili seasoning, garlic, hot sauce
Recipe preparation:
- Salad: Preheat the grill to high heat for 5 minutes. Then reduce the heat to moderate and grill the corn, covering and turning from time to time, until charred marks, approximately 12 minutes. Remove from the grill and give cool the corn a little.
- Use a sharp knife to cut the grains from the corn into a very large deep a bowl. (Hold the cob by its narrow end, resting it on the other end in bowl, and cut down so that flying grains fall into a bowl.) Add black beans, chickpeas, cilantro, green and bell peppers, onions, chili peppers, salt and black pepper taste and mix.
- Dressing: In a small bowl, mix lime juice, sugar, salt, vinegar, zira, chili powder, garlic and olive oil. Taste add hot sauce.
- Pour salad dressing and mix thoroughly. Let stand at room temperature for 20 minutes, mix again and serve. Salad can be prepared in a day, cover a bowl and put in fridge. Let the salad warm to room temperature before serving. temperature.
