![]() ![]() Red bell peppers – Incredibly high in vitamin A and C. You could also use scallions or chives if you would like to avoid the strong onion flavor. They can be a bit strong, but used in small amounts, they round out the salad perfectly. Red onions – They add a kick to the salad. You could use fresh, frozen, or canned corn for this recipe.Ĭherry tomatoes – They are pretty easy to find year-round in your grocery store. Corn is also high in fiber and vitamin B. They are a substantial vegetarian option when it comes to adding something protein-dense and filling to your diet.Ĭorn – It is a healthy way to add sweetness to this salad. This makes it a great option when trying to stay strong and maintain a healthy weight.īlack beans – A great option when you’re trying to eat lots of fiber. It’s low in calories with less than 300 calories per serving. The health benefits of each ingredient contribute to the overall robustness of this salad. They are all fresh, nutritious, and incredibly delicious. You don’t have to be concerned about unnatural elements in this salad. It’s also a great addition to a healthy diet. You can have it alone or have it as a side dish. Plus, this black bean salad is so versatile. But sometimes we want something a little different. They are fantastic and a great addition to healthy diets. For example, this Mexican bean salad is a great alternative to a classic salad. In fact, some salads don’t even need greens at all. They don’t always have to be packed with greens and the same vegetables over and over again. The recipe is vegan, dairy-free, gluten-free, high protein, and low calorie. ![]() It’s spicy, refreshing, filling, full of fiber and plant-based protein. Reheat this dish in the microwave, you might want to add a bit of water to give a little moisture back to it.Mexican bean salad is a vegan meal perfect for busy days. Reheating / Storing: Store black beans in the fridge in an airtight container for up to a week. Instant Pot: Follow our black bean instant pot recipe here. Slow cooker: You can cook in a slow cooker for 3-4 hours on high, or on low for 6-8 hours Garnish with additional cilantro and queso fresco (optional).Remove from heat and transfer to serving bowl.Reduce to medium-low, cover and cook for 30 minutes.Bring to a rapid simmer at medium-high heat.Add green chilies, chicken broth, UN-drained black beans, chopped fresh cilantro and all spices.When oil is hot add onions and cook until soft (2-3 minutes).Heat olive oil on medium-low in a heavy bottom saucepan.You’ll also need low-sodium chicken broth, a can of diced hatch chilies (medium, mild or hot), red onion, fresh chopped cilantro, garlic and a handful of pantry staple spices. Yes, we’re using canned beans, just trust me. To start, you’ll need two cans of low-sodium black beans. It is just that good! It’s been years since I first developed this dish, and we still love it! It took quite a while for me to get the seasonings right, but once it did, we never looked back.īlack beans are also a healthy option to throw into your diet, they are high in potassium, fiber, and B6 and even help lower cholesterol. ![]() This is one recipe I make time and time again. So, I thought it would be appropriate to share one of my favorite Mexican inspired side dishes. We eat Mexican food one or two times a week! This is not simply a Cinco de Mayo adventure. Try this protein-packed dish alongside our Quick & Easy Mexican Pizzas, Easy Red Enchiladas, or Favorite Beef Tacos. These beans are loaded with flavor and are perfect alongside ANY Mexican entree!īlack beans are a healthy, yummy side dish that is easy to make and oh so tasty. Delicious and easy restaurant style black beans. ![]()
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