Mexican Bean and Corn Salad

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is typically cheaper.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers are milder and lower in calories, while bell peppers are often more affordable.

cumin

🥗Healthier: coriander

💰Cheaper: paprika

Coriander offers a similar flavor profile with fewer calories, while paprika is often cheaper.

Welcome to the recipe introduction.

Show ingredients for the salad.

Mix olive oil, lemon juice, sugar, paprika powder, and salt in a bottle and shake to prepare the dressing.

In a large bowl, combine 1 cup boiled blackeyed beans, 1 cup boiled kidney beans, 1 cup boiled corn, 1 cup chopped tomato, 1/2 cup cheddar cheese, 1/2 cup chopped white spring onion, and 2 tbsp chopped coriander.

Pour the dressing over the salad ingredients and mix well.

Cover the salad with cling film and chill in the fridge for 20 minutes before serving.

After chilling, add 1 cup of corn chips and some chopped spring onion greens to the salad and mix again.

Serve the salad in a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary