Mexican Inspired Rice Salad
Happy Cinco de Mayo!
In light of the holiday, and my continued efforts to eat healthy – I decided to make a Mexican inspired rice salad. It starts with brown basmati rice, and then fresh steamed corn is added in, along with creamy avocado, sweet tomatoes, scallions, cilantro and a simple vinaigrette. Together the flavors work beautifully.
Black beans could be added in to make this a main course, or it works perfectly as a side dish.
Enjoy! (more…)
Crispy Black Bean Tacos with Feta and Cabbage Slaw
I doubled this recipe, as it only prepares 4 tacos. We had these tacos along with Mexican rice.
Seven Layer Dip
Happy New Year Everyone!
I have to admit, I am nursing quite the hangover at the moment. For New Years Eve we went to a small party and played games with friends and family. We had quite the spread of food. My mother made a homemade carmelized onion tartlets that were fantastic. She also brought a homemade chocolate cake and an artichoke dip that was delicious. I am going to grab her recipe and post that on my blog very soon. My Aunt had a fantastic spread of hors d’oeuvres including mini quiches, warm breads with spreads and dipping oils, crackers and cheeses, stuffed mushrooms.. yum! I decided to bring a seven layer dip, it’s very simple and it always seems to go!
Black Bean Burgers
FOR THE BLACK BEAN BURGERS:
2 cans (15 oz) black beans, drained and rinsed
1 onion, chopped,
1 red bell pepper, chopped
1/2 cup frozen corn, thawed
1 garlic clove, minced
1 jalepeno pepper, finely chopped
2 Tbsp ketchup
1 Tsp cumin
1 1/2 Tsp salt
Fresh cracked black pepper
2 Cups panko crumbs
Vegetable oil
Shredded Jack cheese
Buns
Lettuce
Tomatoes
In a large skillet, heat 6 Tbsp vegetable oil over medium-high heat. Add in the onion, garlic, bell pepper, jalepeno and corn. Cook about 10 minutes.
In a large bowl add in the beans and mash with a potato masher, add in the onion mixture, ketchup and bread crumbs and combine well. Season with salt and fresh cracked black pepper.
In a non-stick skillet, heat 2 Tbsp vegetable oil over medium-high. Take 1/2 a cup of the bean mixture and form into a ball. Place into the pan and press down with a spatula to flatten. Cook about 5 minutes per side, until the burgers are well browned. Top with shredded Jack cheese in pan and allow to melt. Serve on a bun with lettuce, ketchup, ancho ketchup and avocado-sriracha mayo.
ANCHO KETCHUP:
1/3 Cup ketchup
1 Tbsp honey
1 Tbsp lime juice
1 Tsp ancho chili powder
1/2 Tsp cumin
Combine all ingredients in a bowl and stir until well blended.
AVOCADO-SRIRACHA MAYO:
1/3 Cup mayo
1 avocado, mashed
1 Tsp sriracha chili sauce
Combine all ingredients in a bowl and stir until well blended.
