Скачать или смотреть Avocado Corn Salad

Avocado Corn Salad

Servings - 4

INGREDIENTS
Soaked red kidney beans - 300 grams
Salt - 1/2 teaspoon
Water - 500 milliliters
Lime juice - 35 milliliters
Apple cider vinegar - 1 tablespoon
Olive oil - 1 tablespoon
Honey - 1 tablespoon
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Black pepper - 1/4 teaspoon
Garlic powder - 1/2 teaspoon
Cilantro - 1 tablespoon
Corn - 450 grams
Water - 1 litre
Red bell pepper - 70 grams
Green bell pepper - 70 grams
Onions - 70 grams
Avocado - 160 grams
Cilantro - 1 tablespoon

PREPARATION
1. In a pressure cooker, add 300 grams soaked red kidney beans, 1/2 teaspoon salt, and 500 milliliters water. Cover with lid and cook until you hear 3 - 4 whistles. Remove from the heat and strain it.
2. In a bowl, add 35 milliliters lime juice, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 tablespoon cilantro. Mix well to combine.
3. In a pan, add 450 grams corn and 1 litre water. Boil for 8 - 10 minutes.
4. Remove from the heat, drain the corn and let it cool for 5 minutes.
5. Once cooled, cut the kernels off the cob.
6. In a large bowl, add boiled red kidney beans, boiled corns, 70 grams red bell pepper, 70 grams green bell pepper, 70 grams onions, 160 grams avocado, prepared dressing and 1 tablespoon cilantro. Mix gently to combine.
7. Transfer the prepared salad to the serving bowl.
8. Serve.



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