The main ingredients for Mexican salads are raw, boiled, pickled, canned vegetables and fruits. The Mexicans use olive oil as a dressing. Mayonnaise, sauce, sour cream are used much less often.
Various types of salads
To prepare Mexican rice salad, you will need 2.5 cups of rice, 1 bell pepper, 1 cup of corn kernels, 0.5 cups of green onions, 0.5 cups of cilantro. For refueling, take 2 tablespoons. lime juice, 0.5 cups salsa sauce, 0.5 cups Italian salad dressing. First, boil the rice until cooked through. Then rinse it under cold water. In a separate bowl, combine the salad dressing, lime juice, and salsa sauce. While the rice is drying, finely chop the bell pepper, cilantro and onion. Boil corn kernels. Combine the rice and the rest of the ingredients and pour over the dressing. Refrigerate the salad for a few hours. After that, it will be ready to eat.
Delicious Mexican salad is made from red cabbage. To prepare it, take: 1 red cabbage, 0.5 cups of chopped onions, a quarter cup of chopped cilantro, 1 head of red sweet onion, 2 chili peppers, salt to taste. For refueling, use 2 tablespoons. mayonnaise, a quarter cup of wine vinegar, 0.5 cups of olive oil. Combine onions, wine vinegar, mayonnaise, salt, chili and olive oil in a blender. Then chop the cabbage and finely chop the red onion. Pour the resulting sauce on top. Add some salt and pepper if needed. Sprinkle chopped cilantro over the salad.
Seafood is often found in Mexican salads. So, to make a salad with crabs, you will need: 500 grams of potatoes, 3 pcs. avocado, 300 grams of crabs, 1 lemon, 4 tbsp. l. olive oil, 4 tsp. wine vinegar (white), red ground pepper, basil, oregano, salt to taste. Boil the potatoes in their skins. Cool, peel and cut into small circles. Peel the avocado and cut it in half. Sprinkle with lemon juice to keep it from darkening. Cut the avocado into thin slices. Combine potatoes, avocado, and crab in a bowl. Grind vinegar, salt, oregano and pepper, add olive oil - this is the dressing. Rinse the basil leaves, chop and add to the dressing. Pour it over the salad and mix well.
Mexican salad dressing
For Mexican salads, you can use not only olive oil, but also a special dressing. The peculiarity of Mexican dressings is that they contain a lot of fresh herbs. So, for the preparation of the dressing, take: 1.5 grams of yolks, 4 grams of dry mustard, 75 grams of 3% vinegar, 85 grams of olive oil, 1 onion, 4 grams of dill, 4 grams of cilantro, 15 grams of capers, 3 grams of salt, some greens coriander and pepper to taste.
Boil the eggs, remove the yolks and rub them through a sieve. You can grind them in another accessible way. Combine yolks with dry mustard, pepper, salt, finely chopped onions, dill, coriander and capers. Stir in the vinegar and olive oil. Pour greens with yolks with this mixture. Refueling is ready! You can use corn oil or sunflower oil instead of olive oil.
