Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Corn - Southwest Salad With Cilantro Dressing
Famous Authors (View All Authors)
Vegetables - Corn -  Southwest Salad With Cilantro Dressing Post by :apoliving Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2417

Click below to download : Vegetables - Corn - Southwest Salad With Cilantro Dressing (Format : PDF)

Vegetables - Corn - Southwest Salad With Cilantro Dressing

Salad :
1 (15 to 16 ounce) can black beans, rinsed and drained
1 (15 to 16 ounce) can whole kernel corn, drained
1 green pepper, chopped
1 fresh tomato, chopped
1 onion, chopped (preferably purple onion)
romaine lettuce, optional
Monterey Jack cheese, cubed (optional)

Cilantro Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the seeds and membranes if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin

Combine all salad ingredients, except the tomato (and romaine lettuce, if using).

Make the cilantro dressing (see instructions below) and mix well. Chill several hours or overnight.

Add tomato just before serving. Can also add torn romaine lettuce (optional) just before serving.

Cilantro Dressing:
Mix dressing ingredients in a jar. Shake to mix, or whisk very, very well. Store in a glass jar in refrigerator.

Note: You can also use the Cilantro dressing on various pasta or bean dishes. Add grilled chicken strips or garbanzo beans for a complete meal.

Makes 4-6 servings

If you like this book please share to your friends :

Vegetables - Sweet Corn Fritters Vegetables - Sweet Corn Fritters

Vegetables - Sweet Corn Fritters
1 tablespoon olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers 1/4 cup brunoise yellow peppers 2 cups sweet corn kernels, (about 4 medium ears) 2 tablespoons chopped garlic 1/4 cup chopped green onions 3 eggs, beaten 1 1/2 cups milk 2 teaspoons baking powder 1 cup masa flour or cornmeal 2 1/4 cups flour dash of Worcestershire Sauce dash of Crystal Hot Sauce Solid vegetable shortening for deep-frying Creole seasoning 2 cups Creole Dipping Sauce Preheat the oil for frying. In a saute pan, over medium heat, add the 1 tbl. oil. When the oil

Vegetables - Corn -  Southern Corn Pudding Vegetables - Corn - Southern Corn Pudding

Vegetables - Corn -  Southern Corn Pudding
3 Lg. Eggs 1 1/8 cups Half n Half 3 cups creamed corn 3 tblsp. Butter 3 tblsp. Brown sugar 3 tblsp. corn starch mixed in 3 tblsp water 3/4 tsp. ground nutmeg 3/8 tsp. salt 3/8 tsp. pepper Pre-heat oven to 350 degrees. Butter a 2 quart baking dish. Beat eggs and milk in a large bowl, stir in remaining ingredients and pour mixture into baking dish. Bake 45 minutes until slightly browned and a knife inserted comes out clean.