ISO: ISO Recipe for Black Bean and Corn Salad...had this today, in a restaurant, for the first time...

In Search Of:
Quinoa is known as Inca Super Food. More>>>>>>>>

Description: Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Basic Cooking Instructions: Because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Combine 1/2 cup quinoa with 1 cup water and simmer for 15 minutes or until tender. For a nuttier taste, toast the quinoa in a hot dry pan for about 5 minutes before cooking.

I buy quinoa in my grocery store. It's in the same aisle as rice or in the health food section.

 
rvb, you're not kidding, this is the best website in the universe...

I've never enjoyed chatting more with a group, and I've learned so much, too. You might be an urbanite, but I'm in the boondocks, and this is a wonderful way for me to connect with folks who have similar interests. The camaraderie among the posters is so very special!

 
Thank you all for your help. I feel like I know you all(years of lurking)...

I am not comfortable with my computer skills so I choose to lurk and not make a fool of myself.
I have Books of recipes from Gail's to (thank God I found you again) to this site.
Thanks for your help and most of all the wonderful recipes. I love to cook and love to eat and entertain. You have all helped me through the years. Indeed this is a teriffic site.

 
it sure is, brooksie. and there's no need to fear being computer-illiterate...

every blooming one of us started that way and you will find literally dozens of people here who will help you on your way.

and post us a recipe.

 
Oops: I goofed trying to remember the recipe...there is vinegar too...

Aztec Salad:

1/4 cup wine vinegar
Juice of one lime
1 tsp. garlic powder
1/4 tsp. each ground cumin, coriander, red pepper flakes
1 can black beans (or more)
1 cup fresh corn, cooked
1/2 red bell pepper chopped
1/2 green pepper chopped
chopped onion to taste
1 small bunch of cilantro, chopped

Delicous and uber-healthy

 
Rec: Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad

3 ears shucked corn
1/2 cup fresh lime juice (about 2 limes)
1/3 cup minced red onion
1/3 cup minced fresh cilantro
3 tbsp white vinegar
2 tsp sugar
2 tsp ground cumin
2 tsp chili powder
1 (15 oz) can of black beans, drained

Prepare grill.

Place corn on a grill rack, grill 20 minutes or until corn is lightly browned, turning very 5 minutes. Cool. Cut kernels from corn, place in a bowl. Add juice and remaining ingredients, stir gently. Cover and chill for 1 hour. Yield: 6 (half cup) servings

Calories: 98 (8% from fat)

Source: Deb in MI from Cooking Light, summer 2001

Deb in MI’s notes: I made this two days ago (from Cooking Light) and it was wonderful! Can definitely be made ahead and kept in the fridge for a couple of days. I did not actually grill the corn (it was 98 degrees outside!), instead roasted them for 20 minutes, turning once, in the oven at 450.

Pat’s notes: Delicious. Nice with Grilled Lime Shrimp, fresh Pico de Gallo and a salad. Also great with pork tenderloin or chicken or grilled fish.

 
Rec: Cowboy Caviar

Cowboy Caviar

Great as a dip for tortilla chips, as a filling for tortillas or tostadas, or just as a side salad.

2 tbsp red wine vinegar
1-1/2 tbsp salad oil
1 tsp Tabasco
3/4 tbsp chopped garlic (original recipe called for 2 tbsp)
1 avocado, chopped (or omit, if desired...I usually don’t use)
1 can black beans, drained, or black-eyed peas
1 can whole kernal corn, drained
2/3 cup chopped green onions
1 bunch cilantro (I use about 1/2 cup chopped)
3 or 4 roma tomatoes, chopped
salt and pepper to taste

Combine first 4 ingredients. Add remaining ingredients except avocado and mix well. Add avocado just before serving. Chill. Can be made several hours or a day ahead.

Pat's notes: A tasty dish that comes together quickly. Use fresh corn, or even frozen, if you prefer.

 
Hi Brooksie, glad you're here and rvb is right, we all had to learn. (I still am) What better way

to learn that a friendly place like this.

 
You must log in or register to reply here.
Back
Top