Tuesday, September 12, 2017

Mexican Corn Salad 墨西哥玉米沙拉

Without the quintessential cilantro on-hand, it does not stop me from making Mexican Corn Salad. Well, let's hope this stays true to the essence of Mexican Corn Salad.

Compared to leafy greens salad like this Mixed Green Salad which is best consumed fresh, this bean and corn salad is sturdier and keeps well in the fridge for about 2-3 days. For meal preparation's sake, it might be worth making a bigger batch.


Other than making a healthy side-dish, this Mexican Corn Salad is also great in a bowl of salad greens e.g. Mixed Green Salad with Avocado Dressing. Salad on salad is still a salad, just a bigger better one.

This salad bowl meal alike Mushrooms, Green Beans, Broccoli Salad, or Asparagus, Cauliflower, Chicken, Sweet Potato, Quinoa Bowl, is substantiated with avocado and eggs, finished off in a simple basic extra-virgin olive oil, apple cider vinegar, black pepper dressing.


We started with organic black beans, corn kernels, red onions, green bell peppers and green onions (used in substitution of fresh cilantro).

Mexican Corn Salad  墨西哥玉米沙拉
Ingredients:
1/2 bag frozen organic corn kernels, heated according to package instructions, set aside
1 can organic black beans, lightly rinsed and drained
1/2 organic green bell peppers, finely diced
1/2 small-medium red onion, finely diced
[Dressing]: 2 tsp organic apple cider vinegar, 2-3 tbsp extra-virgin olive oil, salt and ground black pepper

Directions: Mix all the ingredients in a bowl, and gently toss to thoroughly mix. Allow to sit about 10mins for flavors to combine. Use fresh on the day itself, and store the leftovers in airtight containers in the fridge for 2-3 days.

The corn salad is so versatile that you can also use it to stuff bell peppers, and roast the stuffed bell peppers with cheese to create another side-dish.


If you see supply of corn salad diminishing, make some couscous or pasta to bulk up the leftover salad, stuff it into bell peppers again and create another dish.


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