Jicama gives this Mexican chicken salad withblackbeansandcorn a special crunch. Chicken breast is super easy to season with Mexican spices and toss in the oven to roast or grill
Or, the night before making the chili, rinse and cover the blackbeanswith water in a bowl. If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off
Roasted Ancho Chili Chickpeas. Some folks have even suggested that this be referred to as a Black Bean andCorn Salad, but to that I raise MY brow – I wouldn’t eat this with a fork as a side dish
I actually made this salad today because we bought a smoker, and we smoked a whole lot of meat, salmon, pork, chicken, you name it, so I needed a salad to go with all that meat
Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper
I increased the amount of quinoa andcorn from the original recipe, I used diced tomatoes with green chilis (instead of just plain diced tomatoes), I added chili powder, paprika andcoriander because I love spices and more flavor
There is nothing better than a salad made with garden fresh tomatoes and when you add roasted corn, you boost flavor, andwith a can of blackbeans from the pantry you add more texture, taste and protein
You could even add some diced chicken if you want a little more to it. I decided to use some of my favorite veggies along with a couple that I don’t typically use as often to make a light and refreshing salad that went perfectly as a side dish with Taco’s one night
I like to sandwich spoonfuls of this and a handful of shredded mozzarella between flour tortillas for a gooey late-afternoon quesadilla snack or roll generous amounts between corn tortillas with a drizzle of chili verde sauce for a vegetarian enchilada dish
Chicken Tacos one night, huevos rancheros the next with the leftovers, Steak Burritos the next. As long as it has cumin, and some sort of chili pepper, we are up for it
Handful fresh cilantro, stemmed and chopped. Add in cilantro and stir. 1 can (15 ounces) blackbeans, 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, blackbeans, cornand spices. 1 teaspoon coriander
A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken. Rub the ears with a small amount of vegetable oil and season with salt and pepper
You could use your own store bought chili-lime dressing but homemade is so easy. These Arepas withBlackBeans, Mango and Avocado look absolutely amazing
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