Tag: pinto beans

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

by Pam on June 2, 2013

I saw a pinto bean salad over at Kalyn’s Kitchen[1] that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro




Yield: 6

Prep Time: 10 min.



Ingredients:

1 can black beans, rinsed & drained
4 tsp white balsamic vinegar
2 avocados, diced
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 clove of garlic, minced
1-2 tbsp vegetable oil
Sea salt and freshly cracked pepper, to taste

Directions:

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kalyn’s Kitchen

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Chile and Pinto Bean Layered Mexican Casserole

Green Chile and Pinto Bean Layered Mexican Casserole

by Pam on September 30, 2013

I saw this recipe on Kalyn’s Kitchen[1] that looked too good to resist. I adapted it a bit and added tomato slices to the top before baking. It tasted AMAZING ! My husband and I loved it (it was too spicy for my kids). I had some of the leftovers today and it was even more flavorful. I topped it with green onions, cilantro, sour cream, and diced avocado and  the combination of flavors and textures was terrific.. I also served this casserole with tortilla chips on the side –  I loved the crunch the chips gave to each bite. Thanks for the great recipe Kalyn!

Preheat oven to 375 degrees.  Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat.  Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender.  Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher.  Add the tomatillo verde  sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes.  Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles.

Next layer half of  the bean mixture and half of the cheese.

Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes.  Remove the foil and bake for 20 minutes longer, until the casserole is bubbling.  Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, diced avocado, and with a side of tortilla chips. Enjoy.

 



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Green Chile and Pinto Bean Layered Mexican Casserole




Yield: 6

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 60 min.



Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 clove of garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 cans (15 oz) pinto beans
2 cans (10 oz) whole mild green chiles
1/2 cup tomatillo verde sauce
1/2 cup sour cream
2 green onions, finely sliced
2 tbsp fresh cilantro, chopped
1 cup cheddar cheese, grated

Directions:

Preheat oven to 375 degrees. Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender. Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher. Add the tomatillo verde sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes. Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles

Next layer half of the bean mixture and half of the cheese. Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes. Remove the foil and bake for 20 minutes longer, until the casserole is bubbling. Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, and diced avocado and with a side of tortilla chips. Enjoy.



Adapted photos and recipe by For the Love of Cooking
Original recipe by Kalyn’s Kitchen

 

 

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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