I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that, fit the bill perfectly
The blackbeans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers
Some folks have even suggested thatthis be referred to as a Black Bean and Corn Salad, but to that I raise MY brow – I wouldn’t eatthiswith a fork as a side dish
Garnish the bowls of soup with shredded cheese, tortilla chips and salsa if desired. Thisspicy chicken andblack bean soup is one of my family's favorite slow cooker soups
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 thatmeat
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
I increased the amount of quinoa and corn from the original recipe, I used diced tomatoeswith green chilis (instead of just plain diced tomatoes), I added chili powder, paprika andcoriander because I love spices and more flavor
But with corn andblackbeans on hand I thought they would be a greataddition to this salsa. I served this Avocado Corn andBlack Bean Salsa with my homemade tortilla chips
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 andrefreshing salad that went perfectly as a side dishwith Taco’s one night
I like to sandwich spoonfuls of thisand 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
Although honestly if it lasts for more than a week, I'll be surprised. Since I don't own a pressure canner, (It's on the list) I used my waterbath canning pot but I'll
Handfulfresh cilantro, stemmed and chopped. Add in cilantro and stir. 1 can (15 ounces) blackbeans, drained. 1 teaspoon coriander. Directions1Cook quinoa according to package instructions and let cool for 15-20 minutes. 2In a large bowl, add quinoa, blackbeans, corn and spices. 1 teaspoon coriander
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