Tag Archives: cilantro

Delicious & Nutritious Salad: Perfect for a BBQ!

With Memorial Day weekend right around the corner, I wanted to give you all a PERFECT salad recipe that is absolutely delicious for a backyard BBQ. Black bean salad loaded with colorful veggies. Super easy. It can be easily doubled, tripled, etc. It’s so flavorful, packed with veggies and protein – it really could be a meal in itself!

This recipe is a real crowd pleaser. My mom and I have made this for countless occasions with many different mouths trying it. It’s always been a hit. It’s great for warm weather parties because there’s no mayo in it. This salad travels well and keeps for days. It can be eaten room temperature or right out of the fridge! It’s also good in the morning with some scrambled eggs.

For the veggies, you basically want to chop them to the size of the black beans, they can be a bit bigger, but you really want everything to be uniform so you don’t have large chunks of certain things. It helps pull the salad together 🙂

I hope you enjoy it! If you bring it to your Memorial Day picnic, I promise you will not be disappointed!

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Black Bean Salad
(Serves 6-8)

3 cans of black beans (organic, low sodium, whatever you prefer), rinsed and drained well
1 orange bell pepper, diced into 1/4″ pieces
1 pint of grape tomatoes, diced into halves or quarters depending on size
1 1/2 c. frozen or fresh corn off the cob
4 scallions, sliced (whites and greens!)
1 jalapeno, minced, seeds and ribs removed (optional)
2 limes, juiced (about 1/4-1/3 c. juice)
1/3 c. olive oil (or oil of your choice)
2 tbsp. chili powder
1/2 tsp. cumin
1/4-1/3 c. cilantro, chopped (optional, for garnish)
Salt and pepper to taste

In a large bowl, whisk together lime juice, olive oil, chili powder, cumin and 2 teaspoons salt and 3/4 teaspoon black pepper. Pour in your beans, peppers, tomatoes, corn, jalapenos (if using) and scallions. Mix well. Season with salt and pepper to taste. Sprinkle with cilantro, if desired. Serve!

Couldn’t be easier, right? 😉

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Move Over, Chipotle!

Yikes! It’s been a long time since my last post. Sorry! Whenever I get a spare moment all I want to do is lay on the couch. I either have a 3 week cold that just won’t go away, or I’m getting allergies for the first time. Either way, yuck!

So for my post today I decided to give you a recipe for burrito bowls. These are inspired by Chipotle.

As far as the meat goes, I used a pork loin. I cooked it for about 4-5 hours on low. You can use a pork shoulder, or some kind of beef.

I made a cilantro lime brown rice and mango salsa to go with it. This mango salsa is my specialty! So I hope you enjoy it.

For the mangoes, feel free to use presliced mango in the produce section. They’re a pain to peel and slice! If you don’t have that option, here’s a website with tips how to cut it up.

Enough of the chit chat – I know you just want to get to the good part!

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Burrito Bowls
(Serves 4-6)

For the Meat:

2 lb. pork loin, pork shoulder or other meat of your choice
1/4 c. chili powder
1 tbsp. cumin
2 tsp. dried oregano
1 medium yellow onion, sliced
1 c. chicken or beef stock

For the Rice:

1 c. dried brown or white rice
1/3 c. chopped cilantro
2 limes, juiced

For the Mango Salsa:

3 mangoes, chopped into 1/4″ – 1/2″ pieces (about 1 1/2 – 2 c. mango)
1 small red onion, chopped finely
1 c. grape tomatoes, cut into halves or quarters
1 jalapeno, finely chopped, seeds removed
1 small clove garlic, finely minced
1 lime, juiced
1/4 c. chopped cilantro
Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, guacamole, corn, lettuce, olives, etc.

Put your sliced onion and chicken stock (or other liquid) in a crock pot. Place meat on top and cover with spices. Cook on low 4-6 hours or on high for 3. The meat is done when it easily shreds.

Cook rice according to package directions. I don’t like mine to wet, so continue to cook with the lid off and turn up to medium after the rice looks done until your desired dryness. Add lime juice and cilantro. Stir well and set aside.

For the salsa, combine all ingredients in a bowl and let sit at least an hour so all the flavors meld together.

When the meat is done, take it out of the pot and shred it up! Discard any extra fat sitting around and put the meat back into the crock pot. Mix with all the juices and onion. Let sit on low for about 30 minutes or so to reabsorb the juices.

To serve, layer rice, then meat then salsa – however much you want! Put on any additional toppings.

Does it taste just as good if not better than Chipotle? Hope so!

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Never Too Much Avocado

Remember my Guacamole Chicken Salad I made a few posts ago? I went to make some more last week because Tim LOVED it, but I didn’t have any more chicken in the house.

What I did have was 2 more avocados, leftover cilantro, limes and onion.

I decided to take some inspiration from Chipotle’s delicious cilantro lime rice and make a spin off of it with quinoa and some other ingredients I had laying around.

I made a lime-chili vinaigrette to go over top of the quinoa. It was awesome. I just wish I had more of it! The dish tastes great warm or cold and can be used as a side dish or a lunch. The quinoa and black beans kick up the protein to make it a complete meal. All the light flavors won’t leave you weighed down!

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Avocado Lime Quinoa
(Serves 4-6)

1 c. dry quinoa
1 can black beans, rinsed and drained
2 avocados, diced
1 small onion, diced
1 clove garlic, minced
1/2 c. chopped cilantro
1 lime, juiced
1 tsp. chili powder
1/4 c. olive oil
Pinch of red pepper flake, optional
Salt and pepper to taste

In a medium saucepan, add 2 cups of water, 1 cup of quinoa, onion and garlic. Bring to a boil. Then, turn to low and cook until the quinoa plumps up. About 10 minutes (check your package directions).

Let the quinoa cool slightly while you prepare the other ingredients.

Slice the avocado around the middle all the way around and twist to separate. Take out the pit and scoop out the meat with a spoon. Dice and put into a small bowl. Cover with lime juice, olive oil, and chili powder. Mix well.

Add the beans, cilantro and avocado mixture to the quinoa. Add salt and pepper to taste, along with the red pepper flake, if desired. Serve warm or cold.

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Guacamole Chicken Salad

And guess what? It won’t turn brown!

I made this recipe because I absolutely love chicken salad. It’s just not the most healthy thing in the world.

I decided to make a recipe with healthy fats, but still leaving a creamy, yummy texture. The avocado chicken salad was born.

This salad has all the fixings of guacamole in it, and it’ll keep for days without turning brown like traditional guacamole. Why? I’m not sure. But I like it.

My guinea pig at home said this is his favorite thing I’ve ever made. I think that means this is a must-try!

Serve it up by itself or on a piece of whole grain toast or crackers.

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Avocado Chicken Salad
(Makes about 5-6 servings)

2 chicken breasts, cooked and shredded
1 1/2 c. nonfat plain Greek yogurt
1 small red onion, chopped
2 stalks of celery hearts, chopped
A handful of cilantro, chopped
2 pinches of celery seed
1 lime, juiced
1 Haas avocado
Salt and pepper to taste

Combine all ingredients in a mixing bowl except for the lime juice and avocado.

Cut the avocado in half, take out the pit, and scoop out the meat of it with a spoon. Place on top of your other ingredients. Pour lime juice directly on top of avocado. Mash it up and mix into the salad. Season with salt and pepper to taste.

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