Mexican black bean and rice salad
This is no ordinary Mexican rice and bean salad. Needs a bit more effort than opening a can of beans and a bag of frozen corn but well worth going that extra bit. Your family will want to put this in their regular repertoire. I had made it to take for a friends marathon celebration and it was well appreciated.
2 cups brown rice ( 6 cups cooked) and cooled
2 cups frozen sweet corn - defrosted
2 14 oz containers of cooked unsalted black beans drained
1 small red pepper finely chopped
1 small green pepper finely chopped
1 small tomato, seeds removed and finely chopped
4 red radish, finely chopped
1/3 cup finely diced red onion
1/2 cup packed fresh cilantro leaves, minced
2 scallions finely sliced, white and green parts
1 teaspoon taco seasoning (I use the Trader Joes brand)
1 cup chopped white onion
1/2 teaspoon Mexican dried oregano
3 tablespoon fresh lime juice
1 tablespoon finely chopped jalapeno peppers
1 1/2 teaspoons freshly ground cumin
1/2 teaspoon ground coriander
11/4 teaspoon kosher salt
1/3 cup raw pepita seeds
3 tablespoons avocado oil
1. Preheat the oven to 350 F.
2. Toss the raw pepita seeds with 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground coriander seeds, and 2 teaspoons fresh lime juice. Lay the seeds in a single layer on the baking sheet. Roast in a preheated oven on the middle rack for 10 minutes. Set aside to cool.
3. Heat a 10 inch non-stick skillet with 2 tablespoons avocado oil. Add the chopped white onion and saute on medium heat for 8 to 10 minutes till they soften. Add the drained beans, 1 teaspoon kosher salt or to taste, ground cumin and the dried oregano. Cook for 8 to 10 minutes till the flavors have mixed well. Remove to the mixing bowl and set aside to cool.
4. In the same pan add 1 tablespoon avocado oil. When the oil is hot, add the corn and the taco seasoning. Mix well and cook till the corn is cooked - about 5 minutes. Cool in the bowl with the beans.
5. When you are ready to assemble the salad, mix the brown rice, cooked corn, cooked beans, chopped peppers, radish and red onion, sliced scallions and the minced jalapeno. Toss well and taste for seasoning. Add the lime juice and the cilantro and adjust the salt to your liking. Now you are ready to serve.
Serves 15 to 20
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Mexican black bean and rice salad |
2 cups frozen sweet corn - defrosted
2 14 oz containers of cooked unsalted black beans drained
1 small red pepper finely chopped
1 small green pepper finely chopped
1 small tomato, seeds removed and finely chopped
4 red radish, finely chopped
1/3 cup finely diced red onion
1/2 cup packed fresh cilantro leaves, minced
2 scallions finely sliced, white and green parts
1 teaspoon taco seasoning (I use the Trader Joes brand)
1 cup chopped white onion
1/2 teaspoon Mexican dried oregano
3 tablespoon fresh lime juice
1 tablespoon finely chopped jalapeno peppers
1 1/2 teaspoons freshly ground cumin
1/2 teaspoon ground coriander
11/4 teaspoon kosher salt
1/3 cup raw pepita seeds
3 tablespoons avocado oil
1. Preheat the oven to 350 F.
2. Toss the raw pepita seeds with 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground coriander seeds, and 2 teaspoons fresh lime juice. Lay the seeds in a single layer on the baking sheet. Roast in a preheated oven on the middle rack for 10 minutes. Set aside to cool.
3. Heat a 10 inch non-stick skillet with 2 tablespoons avocado oil. Add the chopped white onion and saute on medium heat for 8 to 10 minutes till they soften. Add the drained beans, 1 teaspoon kosher salt or to taste, ground cumin and the dried oregano. Cook for 8 to 10 minutes till the flavors have mixed well. Remove to the mixing bowl and set aside to cool.
4. In the same pan add 1 tablespoon avocado oil. When the oil is hot, add the corn and the taco seasoning. Mix well and cook till the corn is cooked - about 5 minutes. Cool in the bowl with the beans.
5. When you are ready to assemble the salad, mix the brown rice, cooked corn, cooked beans, chopped peppers, radish and red onion, sliced scallions and the minced jalapeno. Toss well and taste for seasoning. Add the lime juice and the cilantro and adjust the salt to your liking. Now you are ready to serve.
Serves 15 to 20
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