- January 7, 2009 at 9:57 pm #268931
Meal: Black Beans, Yellow Rice, Corn, Tomato & Red Onion Salad
Black Beans: In a medium pot, saute one chopped onion. Then add 2-3 cans of black beans. (I drain one can & leave the liquid from the other can.) To the beans, add several teaspoons of minced garlic.
(You’ll want to use a lot! I usually use 4-6 tsps.) Then add 1-2 packets of Sazon Goya (you can get this on the Latin foods aisle) and several teaspoons of ground Cumin (I use 3-5 tsps). I also add 2-3 teaspoons of Sofrito (this is a bottled paste of tomatoes, cilanto, bell peppers, etc.
You can find it on the Latin foods aisle too, but it is not necessary. The dish is still delicious without it!). Heat on medium low.
(I usually take a potato masher & mash some of the beans in the pot. It makes it all mix together more, but its not necessary either.) Stir occasionally.
- January 7, 2009 at 9:58 pm #408715
While the beans are cooking take a pkg of yellow rice (or 2 pkgs if you’re having several people). Cook according to pkg directions. (The directions say to add butter or margarine, but if your friend is vegan, she won’t eat that, so leave it out when you make the rice.
I usually don’t use the butter when I make it anyway.)
- January 7, 2009 at 9:58 pm #408716
For the corn salad, I usually make this a couple of hours before dinner so that the flavors have time to meld. Take a couple of cans of corn, drained (or 2-3 cups of frozen corn – run under cold water to thaw) & pour into a small bowl. Take several grape or cherry tomatoes & cut in half.
(If you don’t have these, you can chop up some regular tomatoes). Add the tomatoes to the corn. Chop up about 1/4 of a large red onion & add it to the corn & tomatoes.
(You can add more onion if you like, but remember that red onions get kind of spicy when they sit in the fridge, so don’t add too much.) Mix the salad up. Then add some red wine vinegar & olive oil. (I usually add about a Tbs of each.) Mix this all together, cover & refrigerate until dinner.
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