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Saturday, June 12, 2010

Summer Cilantro & Black Bean Salad


Remember my post about our Mexican food week? Well, good news...I've got more recipes to share. This is a salad Amy and I made over the weekend with lots of crisp veggies and a light yogurt-cilantro dressing.




Want to enjoy this delicious, healthy salad yourself? Just follow the recipe below...

Summer Cilantro and Black Bean Salad

· 1 package corn bread mix

· ¼ c. jalapeno peppers

· 1 bag of field greens

· 1 red pepper

· 3 small tomatoes, diced

· 2 small red onions, diced

· 1 avocado, thinly sliced

· ½ c. plain yogurt

· ½ cup fresh cilantro, chopped

· 1 tsp. cumin

· ½ tsp. red pepper flakes

· ¼ c. fresh lime juice

· 1 (medium) can black beans, rinsed and drained

· 1 (medium) can corn, drained

· 1 c. shredded Cheddar cheese

· 2 tsp. taco seasoning

· Salt and pepper to taste

Pre-bake the cornbread mix, adding jalapenos. Let cool and crumble.

Add the yogurt, cilantro, cumin, red pepper flakes and lime juice to a food processor and taco seasoning.

Mix until well blended.

In a large mixing bowl, add ½ of the field greens. Then layer with about ½ of each vegetable ingredient. Repeat another layer starting with the field greens. Top with the yogurt-cilantro dressing and avocado slices.

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