The lighter side of Cinco De Mayo
Next Tuesday is Cinco de Mayo and dear to our hearts since we spent most of our lives in San Diego and dearly love south of the border food! So let’s celebrate with these healthy and delicious salads found in my cookbook Simply Natural Gourmet!
3 cans black beans(rinsed and drained)
1 large red onion(chopped)
2 bunches fresh cilantro(minced)
3 medium carrots(diced)
1 red bell pepper(diced)
1 yellow bell pepper(diced)
1 pkg frozen organic corn kernels(thawed)
1 Tbls ground dried cumin
1/2 Tbls ground dried mustard
1 tsp granulated garlic
1/2 cup extra virgin olive oil
1/2 cup lemon or lime juice
Combine all ingredients in a large mixing bowl and mix thoroughly slightly chill, if desired.
This dish may be served chilled or at room temperature. Delicious as a side to poultry, fish or pork tenderloin; serves 8-10.
Spice it up with a bit of tabasco or salsa, for those who like it hot!
16 oz can garbanzo beans 16 oz can kidney beans
1 pkg frozen green beans
1 yellow bell pepper, chopped red bell pepper, chopped
1 bunch fresh cilantro, chopped
1 medium red onion, chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp granulated garlic
1/2 tsp sea salt
1/2 tsp medium cracked black pepper
2 Tbls organic cane sugar
1/2 cup cider vinegar
1/4 cup extra virgin olive oil
Drain and Rinse canned beans
In a large mixing bowl combine beans with rest of ingredients, toss with seasonings, vinegar and olive oil, adjust seasonings to taste.
Serve room temperature or slightly chilled in a bowl or platter.
As individual salads, pile on top of romaine lettuce leaves arranged on individual salad plates. Enjoy with a grilled entrée. Serves 4-6 15 minute preparation time!
This summer fresh salad is an excellent side to an array of grilled meats and poultry!
2 lb bags of frozen organic corn kernels
2 bunches of fresh cilantro, chopped
1 large red onion, chopped
1 orange bell pepper, chopped
1/4 cup extra virgin olive oil juice of one lemon
1/4 tsp ground cumin pinch of red pepper flakes(or chipotle pepper flakes)
freshly ground salt and pepper to taste
In a large bowl mix together all ingredients.
Transfer to a shallow serving dish. Serve with grilled pork , grilled steak or grilled chicken breasts. Also may be served as a side to corns game hens, turkey or whole roasted chicken. Will serve 6-8 depending upon how you serve it! Enjoy!
Oh My God these are delicious and so simple to prepare! Packed with beans and rice and vegetables and encased in organic corn tortillas for a perfect vegetable protein!
4 cups of diced carrots, celery and onions
1/4 cup olive oil
2 cans of drained pinto beans
3 cups brown rice, cooked
2 tsp ground roasted cumin
2 tsp dried oregano
1 tsp chili pepper flakes
2 tsp garlic powder tamari sauce to taste
1 large pkg of organic corn tortillas
2 cans of enchilada sauce
sliced cheddar cheese
Heat olive oil in a skillet and sauté diced vegetables
In a large bowl, mix vegetables with beans and rice season with spices and add tamari to taste. Coat the bottom of a large glass baking dish with olive oil then a layer of corn tortillas, rice mixture, enchilada sauce and cheese slices. Continue layering with tortillas, rice mixture, enchilada sauce and cheese. finish layering with sauce and cheese.
Bake in a preheated oven of 375 degrees farenheit until casserole is fork tender and bubbling, about 35 minutes.