Mexican Red Bean Salad with Corn, Fried Ham and Cilantro
We sometimes make a red bean salad that is filling enough to be not just a starter or a side salad but a proper main course. Dried red kidney beans are sometimes sold here and are easy to cook, while ready-to-eat canned ones are in every store. They are perfect for all kinds of dishes.
Red kidney beans were known to the ancient peoples of the New World and were one of their staple crops. The first European mention of them dates back to the 16th century, in the writings of the Spanish Franciscan missionary Bernardino de Sahagún. In Europe, beans came into use after Columbus's second voyage, though at first they were grown as an ornamental plant.
When making the salad, it's important to make sure the beans are fully cooked. Red kidney beans, more than other kinds, contain toxic proteins in their skins that can cause digestive upset. Boiling the beans for half an hour destroys these substances and makes them safe to eat.
Any dried beans need soaking before cooking. This rehydrates them, cutting the cooking time several times over, and keeps the beans whole: they won't fall apart and the skins won't burst. Soaking also dissolves certain substances in the beans that affect digestion, especially gas. Soak them in cold water for 8-10 hours, ideally overnight.
A simple red bean salad with lots of add-ins is typical of Mexican cuisine. Many such salads have their own names and classic recipes.
Beans are usually combined with other vegetables, corn, fresh herbs and fried meat, bacon or smoked chicken. The salad can be served warm, which is the tastiest option, like the salad with mussels and beans. As with most Mexican dishes, it is often hot and spicy, with cilantro, garlic and chili in the dressing. And don't limit the list of ingredients: if any other add-in can liven up the dish, use it for your own enjoyment.
Ingredients
2 servings
- Cooked red kidney beans 1 cup
- Canned corn 100 g
- Ham 150 g
- Cherry tomatoes 1
- Chili pepper 1
- Cilantro 0.5 bunch
- Garlic 2-3 cloves
- Lettuce 0.5 bunch
- Olive oil, wine vinegar for the dressing
- Salt, black pepper, dried herbs to taste
Step-by-step recipe
- If you decide to make the salad with canned beans, the job gets much easier. Dried beans need soaking in cold water the day before, then simmering in plenty of water until tender. It's important that the beans stay whole, so don't rush the cooking. Canned corn comes in small and large cans. Fresh herbs and vegetables are sold year-round. Choose slightly fatty ham, as it fries better.
- If the ham has bone and rind, trim them off carefully. Dice the ham into cubes about twice the size you'd cut vegetables for a beet salad. Heat a dry frying pan and fry the ham over medium heat, stirring. The fatty pork will render a little fat. Don't overcook the meat: the ham is already cooked, it just needs browning.
- Drain all the liquid from the can of corn. If you're using canned beans, rinse them. Add the red kidney beans and corn to the fried ham. Fry everything together for 2-3 mins, stirring. Then transfer the pork, corn and beans to a bowl and let them cool a little. They should be warm, not hot.
- Finely chop the cilantro with a knife. Peel the garlic and chop it, not too finely. Mix the cilantro and garlic, add salt and plenty of pepper. Freshly cracked black pepper is best. Add 1-2 pinches of dried herbs: oregano, savory, dill and so on.
- Add the prepared herbs to the cooled meat with beans and corn and stir. All that's left is to dress the bean salad. For the dressing, mix 2-3 tbsp of olive oil or any vegetable oil with 1 tsp of wine or balsamic vinegar. Whisk the dressing with a fork, but pour it over the salad only right before serving, directly on the plate.
- Serve on large plates rather than in salad bowls. Put a few washed and dried lettuce leaves on each plate (lettuce, oak leaf, romaine), or a handful of arugula. Top with the salad, sliced chili pepper rings, and drizzle with the dressing.
- Serve the salad as a starter or as a main course. It's quite filling thanks to the beans and meat. The proportions are very approximate and can be varied widely. If you like, make the salad without ham for a vegetarian version.
| Serves: | 2 servings |
| Calories: | 230 |
| Prep: | 15 mins |
| Cook: | 15 mins |
| Total: | 30 mins |
| Category: | Salads |
| Cuisine: | Mexican cuisine |
| Rating: |
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4.6
(10)
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