Every year, Mexican salads are gaining popularity among our housewives. Bright colors always accompany this national cuisine, which combines the traditions of the French, British, Indians and Spaniards. Almost all dishes in this country are distinguished by their spiciness, therefore, hot pepper will often be found in recipes. Putting the finished dish on the table, you seem to get into this sunny country.
Product Preparation Feature
Appetizing cold and warm appetizers are prepared from pickled, fresh, boiled vegetables. If there are ingredients that you cannot buy in our stores, then try replacing them with related ones. Be prepared for the fact that almost every Mexican salad includes corn, which is better to buy canned in our stores.
It is worth noting that various frozen mixes are sold in supermarkets, which can easily speed up the process.
There are also seafood, meat or preparations, which will give the dish additional sharpness, but also add flavor.
Be prepared for the fact that sometimes the process of preparing one appetizer is divided into 2 stages: slicing the ingredients and mixing the hot sauce. It is worth noting that in Mexico they do not use mayonnaise for dressing, more often olive oil is used.
Light Black Bean Salad
Be the first to try making a colorful appetizer that is easier to make by taking canned vegetables. But in our case, we ourselves will cook everything.
Products for Bean Salad (Mexican):
- 6 cherry tomatoes;
- salad (leaves) - 200 g;
- ear of corn;
- garlic;
- avocado;
- feta cheese - 100 g;
- beans - 120 g.
Refuel:
- a little lemon juice;
- 4 tbsp. l of sunflower (odorless) or olive oil;
- 1 tsp dining room vinegar essence.
We set to cook vegetables. There is a little trick that helps speed up this process. When the water boils, after a while add cold. Or just soak overnight.
First lettuce leaves on the bottom of the dish. Dice tomatoes, feta cheese, avocados and spread on top. Cool the corn and beans and send to the rest of the ingredients.
In a cup, mix chopped garlic with lemon juice, vinegar and olive oil. Pour dressing over our Mexican salad.
Hot appetizer for meat
Try this light dish that goes well with almost all side dishes.
The ingredients required are as follows:
- 1 little sweet and red hot pepper;
- small onion;
- on a jar of canned red beans and corn.
Dressing for the dish:
- ground pepper mixture;
- lemon juice - 2 tbsp. l .;
- garlic;
- olive oil - 4 tbsp. l .;
- salt.
Here is a recipe with pepper (Bulgarian) Mexican salad.
Drain all the juice from the jars of vegetables, and pour the vegetables into a deep cup. The rest is very finely chopped. Separately mix the products for the sauce. Combine all ingredients.
Appetizer can be made from frozen semi-finished product. To do this, it does not need to be brought to room temperature, but immediately put on a preheated pan with olive oil and fry. Then mix with prepared sauce.
Decorate everything from above with chopped greens.
Noodle appetizer
It is noteworthy that the addition of pasta makes the dish more satisfying, which means that it can replace a light dinner.
Products:
- sausage (choose smoked) - 0.1 kg;
- pasta (any form, but it is better to take spirals);
- prepared beans - 100 g;
- 2 medium tomatoes;
- cucumber;
- batun;
- lemon balm - 1 tsp.
For the sauce, buy:
- 3 tbsp. l fruit yogurt;
- 1 tbsp. l vinegar (apple);
- curry;
- the same amount of hot mustard and tomato paste;
- 3 tbsp. l sour cream.
Cooking a Mexican salad with a recipe with a photo is available even to beginners. Boil the noodles until cooked. What form it will be, you can choose for yourself. Discard in a colander, let all the water drain and cool.
Smoked sausage and cucumber are shaped like straws. We open the jar of beans and drain all the liquid. Pour into a common cup.
In the bowl, carefully mix the remaining ingredients for dressing and water the Mexican salad (see photo above). When put on a beautiful plate, sprinkle with chopped herbs: onion and lemon balm.
Bright appetizer with seafood
For 4 servings of this dish you need:
- 200 g of sweet corn and beans (red);
- 300 g of shrimp (can be replaced with smoked fish);
- 2 large tomatoes;
- 2 Bulgarian peppers (preferably yellow);
- avocado;
- 250 g lettuce leaves.
For hot sauce:
- salt;
- 120 g sour cream;
- garlic;
- 4 tbsp. l lemon juice, spicy mustard, olive oil;
- black and hot pepper.
Rinse vegetables well for Mexican salad and pat dry. Cut fresh and washed tomatoes, bell peppers and diced avocado into cubes. Mix in a large cup with beans, corn and shrimp. At the bottom of a large dish, tear the leaves of green salad and lay out the contents of the cup slide.
Pour sauce on top, for which it is enough to mix all the ingredients in the bowl.
At your request, you can make a burrito. To do this, you need a Mexican tortilla, in which you need to wrap a hot salad. Tortilla in the homeland is used as a spoon, a fork, they grab a sauce or, conversely, try to bring down the heat in the mouth from it. In our stores you can buy this pastry, but not the fact that it is properly cooked.
In Mexico, it is baked in a clay pan over an open fire. It does not include wheat, but corn flour. If you decide to make it yourself, then you will need the following products:
- 100 g margarine;
- salt;
- 4 cups cornmeal;
- 1/4 cup hot water.
Mix the ingredients to make a plastic dough. Immediately split into pieces, roll them into balls and give a "rest". Roll out very thinly and fry in a dry cast iron skillet over low heat.
Melon salad
An unusual combination of products for Russian cuisine may appeal to your family. And how mesmerizing is the photo of this Mexican salad recipe!
Take these products:
- smoked meat (any) - 130 g;
- peas - 60 g;
- parsley, coriander;
- marjoram - 1/2 tsp;
- apple cider vinegar - 1 tbsp. l .;
- melon - 250 g;
- Red pepper.
Cut smoked butter into strips or cubes and send them to fry in a pan with butter. Sprinkle marjoram on top. Pour green peas into boiling water, bring to readiness and discard in a colander.
Using a special spoon, make balls of sweet melon in a deep bowl, add cold meat and cooked peas.
Separately, mix the whisk or fork with oil, pepper and vinegar. Pour our salad generously with sauce.
Appetizer salad with olives and chips
Multi-colored vegetables add color to this dish.
Ingredients:
- 3 red tomatoes;
- 3 yellow bell peppers;
- 3 green cucumbers;
- lettuce;
- a jar of canned corn;
- chips to taste;
- pitted olives - 50 g.
Mexican Salad Sauce:
- one third of a glass of walnuts (chop right away);
- garlic (according to your taste preferences);
- olive oil;
- ketchup chili;
- greenery.
Open a jar of corn, and salt all the liquid, spread in a large cup. Here we also pour washed and chopped vegetables, olives. We chop green salad with our hands finely. With a whisk, mix all the products for the sauce and spread to the rest of the ingredients.
Serve on the table better: the first layer will go chips, top salad, pour dressing.
Boiled Chicken Salad
A great choice for snacks, but can be served as a separate, independent dish, laid out on Mexican tortillas - tortillas.
Prepare:
- chicken fillet - 300 g;
- 2 onions (preferably red);
- corn stigmas - 200 g;
- pepper (Bulgarian);
- green salad.
- yogurt - 100 g;
- lemon juice - 50 g;
- sugar - 1 tsp;
- salt.
Step-by-step instructions for the recipe for Mexican salad with pepper and chicken:
- We put the breast in salted water. Cool the finished and cut into small cubes.
- Cut red onion into very thin half rings, fill with lemon juice, add sugar. Leave in the marinade for half an hour, after which we drain the liquid.
- My bell pepper, remove the stalk with seeds and cut into strips.
- Open a jar of corn, pour all the juice and pour into a large cup.
- Add the remaining products there, salt and season with yogurt.
If desired, leave it so that the dish is insisted, or immediately serve.
Smoked chicken appetizer
Spicy salad is perfect for the festive table. Many just love to cook it for dinner.
Ingredients:
- 2 medium-sized smoked legs;
- a can of canned corn;
- half a head of Beijing cabbage;
- a can of canned beans;
- chili pepper - ½ tsp;
- multi-colored sweet pepper - 2 pcs.;
- 3 large spoons of ketchup and olive oil.
We start cooking with chicken Mexican salad. And take the chicken legs first. Separate the flesh from the bones (the skin can be left). A simple smoked poultry fillet is also suitable if you like white meat more. Dice.
Drain all liquid from cans of canned corn and red beans. Send in a cup to the chicken. Peking cabbage is better to finely chop. Release the pepper from the seeds, rinse well under water and cut into strips. We mix all the ingredients and season with the sauce (olive oil, tomato paste and chili pepper).
Add salt only after taking the sample.
Mexican salads will take their rightful place on the menu of any housewife who seeks to diversify dishes for her family. Try to cook according to a variety of recipes brought from other countries to surprise home and friends.