Mexicanblackbeansandquinoa is one of those dishes that tastes great right when you make it, but sitting in the refrigerator over night makes magical things happen to the flavors
Jicama gives this Mexican chicken salad with blackbeansand corn a special crunch. These days it’s often a celebration of Mexican culture and heritage, and for this family the enjoyment of Mexican-inspired food
Notes*Find chipotle pepper in adobo sauce in the Mexican food section of the grocery store. This salad has the sweet from the mango, spicy from the chipotle and smoky paprika, creaminess of avocado and mango, with lots of texture happening from the quinoaandbeans, to the smoky pepitas
Chop romaine and top with beans, tomatoes, mango and avocado. I have always focused on the wonderful Mexican food and cervezas without knowing much about the holiday itself, other than knowing cinco de Mayo means fifth of May in Spanish
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
Handful fresh cilantro, stemmed and chopped. Add in cilantro and stir. Ingredients1 cup dry quinoa. 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 cup dry quinoa. 1 teaspoon coriander
Mexican sour cream, regular sour cream, or natural yogurtChopped green onionChopped tomato--or use pico de gallo or any preferred Mexican-style salsa, red or greenGrated cheese of choice (Manchego, Asadero, Oaxacan, Menonite, or Monterey Jack--see my article on Mexican cheeses here)Chopped fresh cilantroChopped avocadoGreen lime wedgesFresh corn tortillas (serve hot or make quesadillas for an even more complete meal)Cooked brown rice or quinoa (another totally non-traditional suggestion)Place the beansand avocado leaves, if using, in a large pot
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