ISO: ISO quick & easy black bean side dish, southwestern style

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mimi

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We are tired of refried beans with our Mexican dishes and I'd like to try a black bean side dish, but need one that is quick and easy to prepare. Nothing fancy, and canned beans please. Anyone have a nice T&T one?

 
REC: Corn and Black Bean Salad I posted this one a while ago- Really fresh tasting

Black Bean and Corn Salad
Recipe By :Laura Kittleson


15 Ounces Black Beans, Canned -- rinsed and drained
1 1/2 Cups Frozen Corn -- thawed
1 Tomato -- seeded and diced
1 Green Bell Pepper -- cored and diced
1/4 Cup Fresh Cilantro -- chopped
4 green onions -- chopped
Dressing:
2 TB lime juice
2 cloves garlic -- minced
1/2 Teaspoon Salt -- optional
fresh ground pepper to taste
1/2 Teaspoon Ground Cumin
2 Tablespoons Canola Oil

Mix together (gently) all ingredients except dressing ingredients in large bowl. It is ok to use unthawed corn if you are not going to serve right away- it will thaw as the salad "melds". Mix all the dressing ingredients EXCEPT oil in a small bowl. Whisk in the oil in a thin stream. Pour dressing over salad and gently mix. Cover and let sit at least 30 minutes. If not serving within 30-60 minutes, store in the fridge.
Yield: "5 1/2 Cups"
Serves 6
Per serving: 173 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 402mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1par Fat; 0 Other Carbohydrates
Notes:
I use less cilantro-
Grilled the corn the second time I made it
Used good olive oil
Fine diced a jalapeno
Didn't seed or juice the tomato- I like the juice

 
I just made Picadillo Stuffed Pablanos and did pretty much the same side as Cyn

has here. The only difference is I mix some cous-cous into the salad and I add just a teeny squirt of honey to the vinaigrette. It's very nice with Mexican.

 
I saved all these!! Another fun thing, I call Huevos Havana, It's Huevos Ranchero with black beans.

 
I love black beans. I once had a meal of fried calimari served on a bed of refried black bean with

garic aoli (is garlic aoli redundant?). It was so delicious! I think I need to make a batch of beans today. How you doin' Nan? How's the leg?

 
That sounds good!!Doing very well,thanks, just put in 2 months on board,headed tomorrow for 3 more.

 
PS: you've just inspired me to go squid jigging tonight! smileys/smile.gif

I love jigging for squid - it's loads of fun! smileys/smile.gif Think I'll grab the gear and go out to Redondo pier in Federal Way, Washington, tonight...

http://www.squidfish.net/

 
I love it too, strange tho here in the Caribbean they just don't take the jig....

we used to catch loads in S.Africa but here we don't so one day I set my sprogs to jigging and I went down snorkling and what I saw was so funny. The sprogs jigged and the squid swam up to the jig but simply did not allow themselves to be caught. They swim sort of backwards and are wonderful to watch but would have been MUCH nicer on a plate.

 
It has been awhile since I had this but as I recall

the squid was lightly coated with a seasoned flour/cornstarch mixture perhaps. A very light coating. I believe the seasonings would have been perhaps, garlic powder/salt, ground cumin, a little ground oregano (but that might just be me, since I have trouble making anything Mexican that I don't use both herbs), and a little cayenne or black pepper. It was the combination of all the flavors. I loved the calimari with the garlic aoli. I was looking forward to beef barley soup tonight, thanks Julie! lol.

 
Hmm. Maybe try a different jig? There's a guy who lives near me who makes them, and...

I bet he'd know what sort to use in that area. Or people on the Squidfish.net would know!

Did you get cool pics of the squids and jigs? smileys/smile.gif

Here's the fellow who makes my jigs:

http://www.squidjig.com/

 
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