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Post by :Easy_Money
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :1250
Click below to download : Beansandgrains - Black Beans Corn, Bean And Rice Salad (Format : PDF)
Beansandgrains - Black Beans Corn, Bean And Rice Salad
3 cups cooked cooled converted rice1 can black beans -- (16 ounce) drained and rinsed
1-1 1/2 cups corn (frozen, fresh, canned--Mex. or plain)
1/3 cup chopped green onions (3 to 4)
1/2-1 red pepper -- chopped
mild pickled jalapenos (or you could probably use a small can of green chiles) -- minced (to taste)
1/4-1/2 cup fresh chopped cilantro
1/4-1/3 cup olive oil
2 Tablespoons or so fresh lime juice
1 Tablespoon cider vinegar
1 Tablespoon packed brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
pepper -- to taste
In large bowl, combine rice, beans, corn, green onions, red pepper, jalapenos, and cilantro. Toss to mix.
In small bowl, combine oil, lime juice, vinegar, brown sugar, chili powder, salt and cumin. Whisk until sugar dissolves and mixture is well blended.
Pour the dressing over the salad and toss to coat.
Let stand at room temperature, tossing occasionally for up to 4 hours or cover and refrigerate up to 3 days.
NEXT BOOKS
2 (15 oz) cans black beans, drained 1 (16 oz) can whole kernal corn, drained 1/2 cup chopped fresh cilantro 6 tablespoons lime juice 6 tablespoons vegetable oil, optional 1/2 cup finely chopped purple onion 1 1/2 teaspoons ground cumin 1/2 (10 oz) can Rotel® tomatoes, pureed 1/2 to 3/4 cup medium picante sauce salt and pepper cayene (optional to make hotter) Combine first ten ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours, stirring occasionally. Serve with tortilla chips or as a side dish to any Mexican
Beansandgrains - Black Beans Dawn Cooper's Spicy Black Bean Salsa
PREVIOUS BOOKS
1 (15 ounce) can black beans, drained 8-10 ounces fresh or frozen (thawed) spinach tortellini stuffed with cheese, or plain if that's what's available. 3/4 cup chopped green onions 1 (4-ounce) can diced green chilis 1 1/4 cups sour cream (low fat ok) 1/4 cup fresh lime juice 16 ounce can chopped tomatoes in sauce 1/2 cup chopped black olives 2 cups shredded Monterey Jack cheese Garnish: 1/4 cup chopped fresh cilantro or fresh coriander or Chinese parsely or fresh parsely. Preheat oven to 350 degrees. Lightly grease an 9x9 inch baking pan. Spread beans in bottom of prepared pan. Layer
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NEXT 10 BOOKS
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Beansandgrains - Black Beans Dawn Cooper's Spicy Black Bean Salsa
- Beansandgrains - Black Beans Feijoada (meat Stew With Black Beans)
- Beansandgrains - Black Beans Mexican Black Bean Tortellini Casserole
- Beansandgrains - Black Beans Mexican Black Beans And Rice
- Beansandgrains - Black Beans Spicy Black Bean Sandwiches With Chipotle Mayonnaise
- Beansandgrains - Black Beans Traditional Cuban Black Beans
- Beansandgrains - Miscellaneous Black Eyed Peas
- Beansandgrains - Black Eyed Peas Marinated
- Beansandgrains - Broad Beans Fried
- Beansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette
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