This bean salad straight from Mexico is not only good in taste, but also an amazing bright look. For this recipe, I advise you to boil small black beans, but you can take any other one to your taste.
Ingredients
- Fig - 80 g
- Beans (shallow) – 150 g
- Corn - 1 bank
- Tomatoes - 3 pieces
- Bell pepper - 3 pieces
- Greenery - 1 bundle
- Bow purple - 2 pieces
- Chili pepper - 2 pieces
- Green onion - 0.5 beam
- Olive oil - 4 art.l.
- Lemon juice - 2 tsp.
Step-by-step cooking recipe
Soak the beans overnight and boil the salad until soft before cooking.
Separately boil the rice until tender.
Chop the peppers, tomatoes and purple onions as small as possible.
Chop the greens, green onions and chili. Add garlic if desired.
Mix the salad, season with olive oil and sprinkle with lemon juice.
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