Mexican Salad with Potatoes, Corn, and Beans

Here is a recipe for Mexican salad with potatoes, corn, and beans, and I will present it to you with an Italian twist!

Ingredients

• 3 medium-sized potatoes
• 1 can of corn
• 1 can of black or red beans
• 1 red bell pepper
• 1 medium red onion
• 1 bunch of fresh cilantro (or parsley if you prefer a more familiar taste)
• Juice of 2 limes (alternatively, you can use white wine vinegar)
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Chili pepper (optional)

Preparation

1. Begin by boiling the potatoes in salted water until they are soft yet still firm. After cooking, let them cool down, then peel and cube them.
2. Drain the corn and beans well from any preservative liquids and rinse them under running water to remove the flavor residues of the brine.
3. Cut the red bell pepper into cubes, after having removed seeds and inner filaments, and thinly slice the red onion.
4. Wash and finely chop the cilantro (or parsley).
5. In a large bowl, put the potatoes, corn, beans, red pepper, onion, and cilantro (or parsley). Season with lime juice, salt, pepper, and a bit of chili pepper if you like it. Add a generous drizzle of extra virgin olive oil.
6. Mix all the ingredients well and leave to rest for a few minutes so that the flavors blend together.
7. Taste and, if necessary, adjust the seasoning with salt or lime/vinegar.

This salad is perfect for a light summer lunch or as a colorful side dish full of flavors. It is also easily customizable: if you like other types of beans or want to add other vegetables (like diced tomatoes or cucumber), feel free to experiment!

Curiosity

The Mexican salad is a dish that lends itself to many variations, often enriched with fresh ingredients and spices. Cilantro is an aromatic herb widely used in Mexican cuisine, but not everyone enjoys its distinct flavor; in Italy, some people prefer to substitute it with parsley for a more familiar taste.