Jicama gives this Mexican chicken salad withblackbeans and corn a special crunch. We’re big fans of Mexican food in any form, and with our favorite restaurant up the street within walking distance you’ll often find us sipping margaritas and munching on chips and salsa while we wait for a plate of carne asada (thinly marinaded and sliced beef with tortillas)
Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle
I'm not sure now but as my computer is still holding my files hostage and refusing to work at its correct potential I have little else to post today and I wanted to bring you a festive posting with lots of Ho Ho Ho but my Ho Ho Ho has forsaken me
Garnish with coriander or sour cream & serve hot with Rice or any bread of your choice. Beans (blackbeans or pinto beans or kidney beans) are widely used in Mexican cuisine, either in the form of curry or without the curry (dry) or sometimes just boiled version
It is super easy to make a potato salad without mayonnaise since potatoes work. Sweet potatoes, corn, blackbean, cilantro and one of the best dressings I have ever had
Serve over rice (optional) and garnish with chopped raw onions and sour cream. The night before cooking the soup, place beans in a colander and wash them with cold running water
Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Combine the pureed vegetables and the cooked beans in a large pot
ground black pepper, to taste. Place the chicken in a saucepan and cover with water. Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice
Complex mexican flavors, topped with a cool and creamy guacamole. Turn off the heat, and then, with a stick blender, puree your soup until it is smooth and creamy
Complex mexican flavors, topped with a cool and creamy guacamole. Turn off the heat, and then, with a stick blender, puree your soup until it is smooth and creamy
Mix the quinoa with the blackbeans, cook with the lid off, bacon or no bacon, perfect for lunch. Next, I tried cooking the quinoa with the beans, but left the lid on like you normally do with quinoa
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