Bean Salad with Habanero Dressing
Saladitas
The habanero pepper, native to the state of Yucatan, can be found in almost any Yucatecan dish, either within the preparation or as a side in meals. This small and spicy ingredient, whose color depends on its ripeness, has Denomination of Origin. Enjoy its flavor in this delicious bean salad with habanero dressing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 Habanero chiles, for the dressing
  • 2 cloves garlic, without skin, for the dressing
  • 1 cup plain Greek yogurt, no added sugar, for the dressing
  • 1/4 cups reduced fat mayonnaise, for the dressing
  • 1/4 bunches cilantro, for the dressing
  • 2 tablespoons lime juice, for the dressing
  • salt
  • pepper
  • 2 cups black beans, cooked, without broth
  • 1 cup cucumber, without skin or seeds, in medium cubes
  • 1/2 cups red onion, in strips
  • 1 cup cherry tomato, in halves
  • 1/2 cups white corn kernels, precooked
  • 1/4 cups bitter orange juice, freshly squeezed
  • 1/2 cups cilantro, finely chopped
  • 1/4 cups spearmint, finely chopped
  • 1/4 cups cheese ball, in cubes
  • Salty Crackers® Gamesa®
Preparation
20 mins
8 mins
Low
  • Roast the habanero peppers and garlic until slightly browned. Once ready, blend the natural Greek yogurt, reduced-fat mayonnaise, cilantro, lime juice, and enough salt and pepper. Set aside.
  • Mix the black beans with cucumber, red onion, cherry tomatoes, corn kernels, orange juice, cilantro, and mint in a bowl, then season with salt and pepper. Chill the salad in the refrigerator for 10 minutes.
  • Serve the bean salad with habanero dressing with queso bola in cubes and the habanero dressing. Accompany with Galletas Saladitas® Gamesa®.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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