Salads

Chilean Salad: Tomatoes and onions

February 21, 2020 by Pilar Hernandez 10 Comments

Chilean salad is straightforward; it’s mostly onions and tomatoes but has its little secrets to make it tasty. Chilean salad is a summer salad, best made when tomatoes are fresh and have matured in the bushes. Many of the classic Chilean meals improve dramatically with the addition of the Chilean salad: fried fish with mashed potatoes, fresh tamales or humitas, BBQ beef with potato salad, spicy pork ribs only taste completed with this salad.

I made this salad with tomatoes from my garden, this year’s harvest was great, and I enjoyed it like never before.

You can do the salad with or without green chile and minced garlic, I do not recommend you skip salting the tomatoes before putting them together with the rest of the ingredients. The salt brings out the flavor of the tomatoes. Do not use olive oil; neutral vegetable oil is traditional.

Visit our collection of Chilean recipes here.

Chilean Salad: Tomatoes and onions

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Salad
Cuisine: Chilean

Description

The most traditional salad in Chile.

Scale

Ingredients

1 Spanish onion (yellow)
5 medium-sized tomatoes
1 clove of garlic (optional)
1 yellow Thai chili or sweet banana pepper (optional)
salt, pepper, oil, wine vinegar

Instructions

Boil water.
Chop onion in half-moons as thin as possible. Place in a bowl, cover with boiling water, let stand for 10 minutes. Drain and rinse with cold water. Dry with paper towels.
Chop the garlic and seed the peppers, cut finely.
Chop the tomatoes into wedges, place in a bowl and sprinkle with salt, stir.
Add onion, garlic, and finely chopped pepper if desired.
Season with salt, pepper, oil, and vinegar.
Stir and taste. Adjust the seasoning.

Keywords: chilean salad

Pin35

35 Shares

Avocado Stuffed with Bean Salad

May 31, 2017 by Pilar Hernandez 1 Comment

Versión en español

This is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text are all mine.
My grandmother would often make mashed avocado for teatime toast and stuffed avocado as an entree. This Avocado Stuffed with Bean Salad recipe combines my childhood memories with these 13 years in Texas. Here, you find beans in every meal: from BBQ to tacos. And often also as appetizers.

Last week, I read the book Lab Girl, an autobiography by a renowned botanist. In one of the chapters, she mentions that every person has a great tree from her childhood. And I thought that I’m very lucky because I have more than one, and they are all fruit trees.

My grandparents used to live in a house with a big yard, with lush and giant trees: my favorites were an avocado tree and a walnut tree so old and happy that we did not dare to climb them, for that we had a beautiful cherry tree. As you can imagine, we used to eat avocados year round and sometimes we would swap with neighbors that had other varieties.We had this stuffed avocado for a relaxed and perfect Saturday lunch. Summer is around the corner in Texas, and I tend to use less the oven and expand my repertoire of fast, fresh and easy to make meals.

My favorite BUSH’S canned beans are perfect for this. For a third year, I will be developing recipes with their fantastic products. BUSH’S is a family run company, with more than 100 years in the US market and their slowly cooked beans are the best, and they also have other varieties. Discover your favorites in BUSH’S website.

You may also be interested in the recipe: Spicy Potato Bean Salad

Avocado Stuffed with Bean Salad

Serves 4
Ingredients:

1 can (16 oz.) BUSH’S Maple Cured Bacon Baked Bean
1/2 red onion thinly sliced
1/2 orange or red pepper diced small
1 cup cooked corn
1 jalapeño pepper, seeded and chopped small
1 cup cilantro, chopped small
2 large avocados
juice of one lime or lemon
1 bag tortilla chips

Preparation:

In a bowl mix the can of beans with the onion, peppers, corn, chili pepper, and cilantro. Stir and add lime juice. Stir, taste, and adjust seasoning.
Cut avocados in half and remove the seed. Remove the skin and season with salt.
In a serving platter arrange the tortilla chips as a base, place the avocados on top and stuff with the bean salad. Place the rest of the salad in a bowl.
Serve cold.

This is a sponsored conversation written by me on behalf of Bush Brothers & Company . The opinions and text are all mine.

0 Shares

Pasta Salad with Avocado and Pork Chops

August 10, 2016 by Pilar Hernandez 1 Comment

Versión en español

Disclaimer: This Pasta Salad is part of a sponsored collaboration with the National Pork Board. All opinions are 100% mine.

It’s Summer and one of the most delicious, relaxing and easy things to make for Sunday lunch is a pasta salad and pork chops. This is a super common vacation lunch in Chile. 30 minutes and it’s ready. We share the work with my husband: I take care of the salad and he takes over the grill. My daughters set the table and in 30 minutes we are enjoying lunch. That’s why I’m such a fan of ¡Prende el sabor!

This Sunday in particular, we decided we’d try a recipe with exotic flavors, which we love. In my opinion, pork allows a lot of room to get creative in the kitchen. In this case, Korean flavors worked wonderfully. We enjoyed juicy and tender pork chops. They also get this super attractive color. And only 10 minutes on the grill. Remember that the ideal temperature for pork chops and loin is 145-160F or 62-71C. If possible, use a digital thermometer.

To see the recipe for Korean Pork Chops with Gochujang marinade visit the page Pork be Inspired. We made this exact recipe and it’s perfect and delicious. Pork Be Inspired in the website Grill for it! helps you organize your grills this Summer: choose your favorite recipe, your music, and the activity you will share with your friends. You can even have an invitation to send to your friends and family. What are you waiting for? You too can enjoy a relaxed and delicious Sunday.

The pasta salad that accompanies this recipe is super simple and you can adjust to your taste. If you have pesto or yogurt you can use it instead of mayonnaise. You can add peas, chopped celery, pickles or olives. Whatever you have at hand. In my opinion, avocado and tomato should not be missed. Enjoy!

Visit our collection of Chilean recipes here.

Pasta salad with grilled pork chops

Serves 4

Ingredients:

2 cups pasta, cooked
1 cup cherry tomatoes, halved
5 green onions, chopped
1 cup boiled corn
1 avocado, diced
2 tablespoons parsley, chopped
2 tablespoons mayonnaise
salt and pepper

Preparation:

In a bowl, mix the noodles with the mayonnaise, tomatoes, green onions, avocado, and corn.
Combine and taste. Adjust seasoning.

I always add to salads the juices released by the meat. It makes them very tasty, but remember to mention this to your vegetarian friends.

Pin2

2 Shares

Chickpea Celery Salad

July 14, 2016 by Pilar Hernandez Leave a Comment

Versión en español

Post sponsored by Mirum Shopper, but all opinions are my own.

Has it ever happened to you that sometimes salad dressings turn out bland or you just can’t get a particular seasoning right? One trick I learned at the event “Saborea Tu Verano” by Walmart was to make the dressing using a Knorr bouillon cube as a base. I loved it, it’s simple, easy to keep at hand and it gives the chickpea salad a delicious flavor each time.

Here are some photos from the event I attended at the Walmart in Pearland, one of Houston suburbs. If you ever see demonstrations at the supermarket it’s worth approaching, who knows what trick you may learn!

I made this chickpea salad inspired in the black beans recipe they prepared at the event. And I used things I had at home. Enjoy the recipe video.

Chickpea celery salad

Serves 4
Ingredients:

1 tablespoon Knorr® Beef Flavor Bouillon
1 tablespoon warm water
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 cans chickpeas, rinsed and drained
1 cup celery, chopped
1/2 cup scallions (8 scallions or 1 bunch)
1/4 cup de cilantro, chopped

Preparation:

In a bowl place the bouillon and warm water, dissolve. Add mustard, vinegar, and oil, stirring all the time.
Add chickpeas, celery, scallions, and cilantro, mix well.
Serve.

Pin2

2 Shares

Spicy Bean Potato Salad

July 17, 2015 by Pilar Hernandez 1 Comment

Versión en español

The love of potatoes was something instilled in me by my grandmother and my mother as a child. In my house, during winter and summer, the potatoes were the star, we almost never had noodles or rice. Chile and Peru are famous for their potatoes, a vegetable indigenous from the Andes region. We enjoyed different varieties throughout the year, and with new potatoes came the stapled salads in the summer, they have always been my favorites.

Now that new potatoes are in season, new salads come to mind, especially if it is easy and with a spicy different flavor. For this recipe, I used BUSH’S® Sweet Heat Beans. Cooked in a sauce with onions, serrano peppers, and sugar, the beans are spicy and sweet, delicious and super tasty.

This salad is perfect to bring to BBQs with friends and for sharing in general. I served it at home for dinner with grilled chicken. We love it.

This recipe was developed within my role as an ambassador for BUSH’S® Beans. I received products and compensation. All opinions are mine, as well as the recipe, and has not been edited by others.

Related recipe: Mashed White Beans

Spicy Bean Potato Salad

for 8-10 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:

2 pounds of washed new potatoes
1 can (28 oz) BUSH’S® Sweet Heat Beans
1 small bundle of cilantro
8 oz of Queso Fresco (white fresh cheese)
1 bunch of green onions

Preparation:

Cook the potatoes in a pot with water and salt. Once boiling, simmer 15 minutes or until you can easily pierce the potatoes with a knife.
Crumble the cheese.
Chop the green onions diagonally, chop the white part and the beginning of the green.
Chop the cilantro.
Drain the potatoes and run cold water over them to cool the potatoes a little. Peel if desired, and cut in half.
Mix the beans ( sauce and all ) with the potatoes.
Add the cilantro, cheese and green onions. Leave some aside for garnish.
Mix together and taste, season if needed.
Serve with grilled chicken or pork.

Pin1

1 Shares

Langostino Tails Salad with Farro

March 23, 2015 by Pilar Hernandez 1 Comment

Versión en español

I wanted to make this salad using as many Chilean products as I had on hand, I looked in my pantry and found rica-rica olive oil, a syrup I bought in Northern Chile, of course, mote (wheat berries), and merquén (Chilean chili powder) and I was just lucky to find frozen Langostino tails at Costco. They are not as good as fresh, but being this far away I welcome them with open arms.

The salad was delicious, refreshing and with a nice texture.

Visit our collection of Chilean recipes here.

Langostino Tails Salad

4 people
Ingredients:

2 cups cooked “mote” or wheat berries, farro or similar
1 cup langostinos tails, defrosted and pat dry
1 cup cooked chickpeas, I use canned
1 small carrot, sliced
5 radishes, chopped
4 tablespoons of chopped parsley
oil, merquén (chili powder), salt, pepper, honey, lemon juice

Preparation:

In a small skillet over medium heat, heat 1 tablespoon oil and 1 teaspoon chili powder. Rinse the cooked chickpeas and add them. Cook, stirring occasionally, for 5-8 minutes until golden. Add salt and stir.
Make the dressing, in a jar put a finger of olive oil, 1 finger lemon juice, 1 teaspoon of honey, salt, and pepper. Close the jar and shake well for 20 seconds. Taste and adjust the seasoning.
In a bowl mix the mote (farro) with carrots, radishes, and parsley. Season with the dressing and add the prawns and chickpeas just before serving.