I am sharing with you a vivid experiment on the topic of Mexican cuisine. This salad with chicken, red beans and corn turns out to be so satisfying that I serve it as a main course, not a snack. Be sure to add more fragrant herbs.
Ingredients
- Chicken fillet - 1 piece
- Corn flour - 4 tbsp.l.
- Avocado - 1 piece
- Bow purple - 1 piece
- Cilantro - 0,5 beam
- Corn - 100 g
- Red beans (canned) – 150 g
- Green onion - 0,5 beam
- Tomato sauce - 2 art.l.
- Lemon juice - 1 tsp.
- Ground black pepper - 1 pinch
- Salt - 1 pinch
Step-by-step cooking recipe
Cut the fillet into thin chops, chop, pan in corn flour and fry on both sides. Cut into pieces.
Drain the liquid from the beans and corn, and send them to the chicken.
Finely chop coriander, green and purple onions there.
Peel the avocado, cut into cubes, sprinkle with lemon juice, salt and pepper. Send it to the rest of the ingredients.
Season the salad with tomato sauce.
Did you like the recipe?
0 comments