This salad goes well as a side to any kind of Mexican street food — tacos, burritos, enchiladas.
Mexican Corn & Bean Salad
Course: SaladsCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
5
minutesTotal time
20
minutesIngredients
1 can corn kernels
1 can kidney beans
2 tbsp butter
2 garlic cloves (minced)
1/2 tsp salt
1/2 tsp pepper
2 tbsp mayonnaise
2 tbsp sour cream (or greek yogurt)
1/4 cup parmesan cheese (grated)
1 tbsp pickled Jalapeno (finely chopped)
1/2 cup coriander leaves
1/2 cup green onions
1/2 red onion
2-3 tbsp lime juice
Directions
- In a large frying pan melt the butter, add garlic and stir for 10 seconds. Add corn and cook for 5 minutes (or until golden brown). Season with salt and pepper.
- While the corn is cooking, prepare the dressing. Mix the mayo, sour cream, lime juice, and parmesan cheese.
- Take out the kidney beans into a bowl. Add the dressing. Pour in the cooked corn and stir to combine (the cheese will melt because of the warm corn).
- Add the green onions, onions, pickled jalapenos, and coriander leaves. Toss to combine.
- Serve warm or at room temperature.
