{This is a compensated campaign in collaboration with Bush’s Cocina Latina™ and Latina Bloggers Connect}
This Pinto Bean and Corn Salad is inspired by a popular Brazilian chicken salad, "Salpicão de Frango," this is a cold bean salad with green apple, raisins, and vegetables topped with shoestring potatoes.
I recently attend a pre-Dia De Los Reyes event with a few local Latina Bloggers. Our host Denise of From Brazil To You, prepared several delicious appetizers featuring Bush's Concina Latina Beans.My favorite was her Pinto Bean Salad recipe. The dish is quick and easy to make and makes for a perfect appetizer to serve up at your next event.
Give your favorite dishes and home cooked meals a delicious Latin twist with Bush’s Cocina Latina, slow-cooked beans with Latina-inspired flavors such as tomato and chilies.
Ingredients
- 1 can (15.5 oz) BUSH's Cocina Latina Frijoles a la Mexicana, drained
- 1/2 cup canned corn kernels, drained
- 1/2 large carrot, peeled and finely shredded
- 1 medium green apple, peeled, cored, and chopped
- 2 Tablespoons fresh lemon juice, divided
- 2-3 Tablespoons golden raisins
- 2-3 Tablespoons chopped cilantro or parsley
- 1/3 cup chopped cooked smoked bacon
- Salt and ground black pepper to taste
- 1/3 cup plain yogurt
- 2 Tablespoons mayonnaise
- 1 teaspoon olive oil
- Shoestring potatoes or Tortilla chips to garnish top of the salad
Directions
- In a medium bowl, mix together drained beans, corn, shredded carrots,chopped apple drizzled with 1 Tablespoon fresh lemon juice, raisins, cilantro or parsley, and the cooked bacon. Season with salt and pepper to taste.
- In a separate bowl, mix together the yogurt, mayo, olive oil and the remaining tablespoon of lemon juice, stirring well. Add to the bean mixture and stir to combine. Place in serving glasses or bowls, cover, and refrigerate for at least 2 hours. Right before serving, sprinkle a bit of shoestring potatoes on top and enjoy!
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