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Full Online Book HomeLearning KitchenSouthwestern - Salad - Black Bean Stacked Salad With Queso Cheese And Chili Lime Vinaigrette
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Southwestern - Salad -  Black Bean Stacked Salad With Queso Cheese And Chili Lime Vinaigrette Post by :44755 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2705

Click below to download : Southwestern - Salad - Black Bean Stacked Salad With Queso Cheese And Chili Lime Vinaigrette (Format : PDF)

Southwestern - Salad - Black Bean Stacked Salad With Queso Cheese And Chili Lime Vinaigrette

1 can (15 1/2 ounces) black beans, rinsed, drained
8 tomatillos, husks removed, rinsed, chopped
4 plum tomatoes, chopped
1 red onion, chopped
4 green onions, chopped
2 cloves garlic, chopped
1 can (15 1/4 ounces) corn, rinsed, drained
1 English cucumber, cut in half lengthwise, seeded, diced
3 jalapeno peppers, seeded, chopped
2 cups broken or crushed tortilla chips
1 1/2 cups crumbled queso or grated Monterey jack cheese
Juice of 4 limes
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 cup chopped cilantro
1/2 tablespoon sugar or to taste
1/2 cup peanut oil
Salt, freshly ground pepper
1/2 cup pumpkin or sunflower seeds, toasted, see note


Layer black beans, tomatillos, tomatoes, red and green onions, garlic, corn, cucumber, jalapenos, tortilla chips and cheese in large, clear glass bowl.

Whisk together lime juice, chili powder, cumin, coriander, cilantro and sugar in small, non-reactive bowl. Whisk in peanut oil in thin, steady stream; add salt and pepper to taste.

Just before serving, drizzle vinaigrette over salad; toss to coat completely. Garnish with pumpkin seeds.

Note: To toast seeds, place them in a single layer on a baking sheet. Toast in a 350-degree oven, and shake the pan periodically to turn the seeds, until golden and fragrant, about 10 minutes.
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1 cup black beans 1/2 cup each carrot, celery (finely chopped) 3 Tbs. red onion, (finely chopped) 5 Tbs. red bell pepper (finely chopped) 1 green onion, (finely chopped) 5 Tbs. each, balsamic vinegar, olive oil 3/4 cup corn kernels 1/3 tsp. each, oregano, basil 1/2 tsp. each, cumin, chili powder 1/8 tsp. each, salt, pepper 1 tsp. minced garlic 3 Tbs. minced fresh cilantro Combine all the ingredients and let flavors blend overnight.
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1 Tbl. lime zest, grated 6 Tbl. lime juice 4 tsp. ground cumin 1 1/2 tsp. salt black pepper 3/4 Cup olive oil 1 Cup yellow pepper, chopped 3 jalepeno peppers, seeded and chopped 1 Cup red onion, chopped 1 Cup celery, diced 1/2 Cup cilantro, chopped 4 cans black beans, rinsed and drained 3 avocados, peeled and chopped 2 Cups plum tomatoes, chopped Combine lime zest and juice, salt and pepper. Whisk in olive oil. Combine salad ingredients: yellow pepper, jalepenos, onions, celery, cilantro and beans. Mix well. Pour in dressing and stir to coat all ingredients well.
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