Go Back

Colorful Mexican Salad (salsa)

This colourful Mexican salad or should I say salsa is one of my favourite salads. It’s loaded with flavours, crunchy textures and heaped full of vitamins and minerals. That sweet and sour chili taste along with the sweetness of the corn and the spicy peppers - it’s so good I don’t even have words for it. Munchyesta.com
This colourful Mexican salad or should I say salsa is one of my favourite salads. It’s loaded with flavours, crunchy textures and heaped full of vitamins and minerals. That sweet and sour chili taste along with the sweetness of the corn and the spicy peppers - it’s so good I don’t even have words for it.
Simone - Munchyesta.com
Prep Time 3 minutes
Cook Time 7 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Olive Oil
  • 2 15oz cans Kidney Beans or black beans
  • 2 Red Bell Peppers Chopped
  • 1 small Red Onion Diced
  • 1 cup Sweet Corn Frozen or fresh
  • 2 tbsp Sweet and Sour Chili Sauce
  • 1 tbsp Soy Sauce or Tamari
  • 1 tsp Paprika
  • 1 tsp Ground Coriander
  • 1 tbsp Dried Thyme
  • Salt to taste
  • 1 bunch Fresh Parsley Chopped (or Cilantro)

Instructions

  • Heat olive oil in a skillet and add the corn. Let the corn cook for a few minutes (or until they are thawed if you’re using frozen) and add the red onion, sweet and sour chili sauce, soy sauce (or tamari if gluten free) paprika, ground coriander, dried thyme and salt. Stir everything together until combined and let the corn cook for 1-2 more minutes before removing from the heat. 
  • Pour the corn into a salad bowl and add the drained and rinsed kidney beans (or black beans) and chopped red bell peppers. Stir everything together until combined and add extra salt if needed. 
  • Finally add the chopped fresh parsley and combine.