Bean Salad (Mexican Beans)

In my 6 years of marriage, I think I only bought 2 Mexican beans. I think the can I prepared the salad has been waiting for 5-6 months. When one's job is to deal with food, he cannot immediately consume every ingredient he buys. Ok, when he was saying that I will prepare this today, his mind suddenly drifts to another place and the whole menu can change at that moment.

This is how my canned goods usually end up. From time to time, I take the ones that look good to me and evaluate them before the expiration date.

This salad goes especially well with spicy meat dishes and grills. Since it is already cooked, it does not take much of your time, except for straining and washing it.

You can diversify it as you wish by adding parsley, mint, corn and many different things according to your taste.

I leave the part of making the sauce up to you, but remember. 3 parts olive oil to 1 part vinegar always gives ideal results. If the vinegar is too much, you can add some sugar to balance the taste.

Love…

Materials:

• 1 can of canned Mexican beans (250 g remains when filtered)
• 4-5 leaves of navel salad
• 3-4 roasted red peppers
• 5-6 pickled cucumbers, diced
• 1 medium white onion (optional)

For the sauce:

• Olive oil
• Wine vinegar
• salt

How to Make Bean Salad (Mexican Beans) Recipe?

1. Open the can, pour it into the colander and rinse 1-2 waters. Take the drained afterserve in a deep bowl
2. Drain and finely chop the navel leaves that you have washed with plenty of water. Chop the roasted peppers and pickled cucumbers into small cubes.
3. If you are going to use it, chop the white onion as finely as possible.
4. For the sauce, mix the desired amount of olive oil and vinegar in a bowl by adding salt according to your taste.
5. Add the dressing to the salad and mix to serve.