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Tuesday, October 15, 2013

Mexican Salad with Avocado Dressing

mexican bean salad with avocado dressing

Right now is the perfect season for dishes with beans, not only in terms of hot chili. There's this yummy Mexican bean salad for example, that you could consider making as a quick lunch. I'm such a sucker for this salad, I really could eat it every week.

What you need for 2 servings:
  • 8.5 ounces jack beans
  • 15 ounces red kidney beans
  • 4.25 ounces green beans
  • 10.5 ounces sweet corn
  • 1 avocado
  • 5.5 ounces plain yogurt
  • 3 to 5 tablespoons white wine vinegar, depending how sour you like it
  • lemon juice of 1 lemon
  • salt & pepper
  • any other spices you like, I added grained garlic and onion
  • 3 branches cilantro, I unfortunately forgot to buy it

ingredients for mexican salad

1. Step:
You only need to follow step one, if you're using crude beans, meaning not these pre - cooked ones in the cans. Start preparing your beans one day before you actually want to eat the salad, especially if you're planning this as a quick lunch, like I did. Fill two bowls with water and pour the beans into the water, red beans in one bowl, white ones in the other one. Now let your beans soak in the water for at least 7 hours. If you start soaking your beans in the morning they will be ready to cook in the evening.

When ready take out your beans and dry them with a towel. Now add 2 tablespoons olive oil to a pan and start heating. Now add your beans and cook them until they have the texture you want them to have.
While one part of your beans are cooking, you can prepare the green beans. Wash them and cut off their ends. Add 4 cups water to a pan, heat until boiling and then add your green beans. Cook until tender (ca. 10-15 minutes).
Store all your cooked beans in an airtight container and put in the fridge over the night.

Mexican bean salad with vinegar

2. Step:
Cut your green beans into halves or thirds. Then mix all your beans and the sweet corn together in a bowl and add the vinegar. Put your salad in the fridge and let soak in the vinegar for 30 minutes before adding the dressing.

3. Step:
Whilst your salad is in the fridge you have time to make the avocado dressing. Peel and halve the avocado, remove the core and cut your avocado into little pieces. Add in a bowl with the yogurt and mash with a blender until you have an even texture without any lumps. Season with all the flavors you like and lime juice. Also wash and chop the cilantro and add it to your dressing.

ingredients for avocado dressing

Well I admit it's a bit of a time taking salad, but it's really worth it, believe me. And there's still the possibility to make it with canned beans, which makes this a ten minute to make dish. As already said, I've always loved this salad, but it's the first time I tried it with this avocado dressing. And believe me it's so yummy and the avocado just goes perfectly with the yogurt. 
Do you have some other dressings you make for bean salads? Any other avocado dressing suggestions?


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