Ingredients 1 tbsp. olive oil 2 clove garlic 1 can black beans 1 c. frozen corn 1/2 tsp. ground coriander 4 c. baby spinach 4 scallions Kosher salt pepper 1 c. cilantro 4 oz. Pepper Jack cheese 8 flour tortillas 1/2 c. red enchilada sauce This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Jessica's recipe for her corn andblack bean salad uses roasted corn on the grill which is the base for the recipe that I developed, plus I also added an element from the TV grill king, Bobby Flay's recipe for grilled corn
There is nothing better than a salad made with garden fresh tomatoes and when you add roasted corn, you boost flavor, and with a can of black beans from the pantry you add more texture, taste and protein
I had a bag of crunchy tortilla chips I picked up from our neighborhood Mexican supermarket and even with the plethora of salsa recipes on the blog, I just had to have the smoky goodness of roasted corn, black beans and poblano peppers, all tossed in a tangy lime dressing to dip my chips into
Handful fresh cilantro, stemmed and chopped. Add in cilantro and stir. 1 can (15 ounces) black beans, drained. 1 can (15 ounces) corn, drained. 1 teaspoon coriander. Directions1Cook quinoa according to package instructions and let cool for 15-20 minutes. 2In a large bowl, add quinoa, black beans, corn and spices. 1 teaspoon coriander