Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.
ion and garlic
Mix corn, beans and dressing in container with lid.<
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
*black bean corn salad.
Preheat medium to large
Combine beans, corn, onion, pepper and tomato in medium bowl and toss. Combine lemon juice, salt, coriander, cumin, black pepper and oil. Whisk together in a small bowl. Pour dressing over bean mixture and sprinkle with cilantro.
Toss to mix completely. Chill at least 2 hours.
Drain water from corn. Rinse black beans of their juice and mix with the corn, red pepper, red onion, poblano pepper and chopped cilantro.
Chop vegetables. Blend together with corn, black beans and cilantro.
In a bowl, combine olive oil, apple cider vinegar, cumin, coriander and salt and pepper.
Toss with the salad and serve cool.
Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Peel and devein shrimp, retaining tails, if
he lime juice, and the cilantro. Top bean mixture with corn, then sprinkle
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside.
Combine remaining ingredients till evenly mixed.
Cover salad with dressing and chill at least 4 hours but the salad will be at its best if made the day before serving.
Serve cool or at room temperature.
1. Stir/Whisk together all dressing ingredients
2. In a bowl, mix together mango, black beans, corn and diced avocado
3. Pour on dressing and enjoy!
Combine olive oil, vinegar, mustard, cumin and cilantro; set aside. combine beans, corn, onion and tomatoes.
Drizzle dressing over bean mixture.
Stir together gently to avoid breaking the beans.
May be topped with shredded Monterey Jack cheese if desired.
Serves 4 to 6. Should go with Chicken Tostada recipe.
ion and bell pepper and cook
Peel and halve onion.
In a large bowl, combine salad ingredients.
In a small bowl whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
ver medium heat. Add onion and garlic; saute 5 minutes or
Combine beans, cheese, corn, green onions, celery and red pepper in large bowl.
Combine picante sauce, oil, lemon juice, cumin and garlic; mix well.
Toss with bean mixture.
Chill.
May serve with additional picante sauce, if desired.
Makes 8 servings or about 5 cups of salad.
Preparation Time:
30 minutes.
In medium bowl, combine all ingredients except lettuce and peanuts. Cover and chill for at least 1 hour.
Spoon about 4 tablespoons beef mixture into each lettuce leaf. Top with peanuts. Roll up leaves and serve.