Avocado-free Frijoles Salad
Avocado-free Frijoles Salad
Prep Time30 mins
ChillTime (optional)4 hrs
Servings: 4
Ingredients
- 2 can black beans drained and rinsed
- 3 ear cooked corn kernels cut off the cob/ sub: frozen corn kernels
- 2 red bell peppers
- 2 garlic cloves
- 2 tbsp minced shallot
- 2 tsp salt
- ¼ tsp cayenne pepper
- 9 tbsp olive oil extra virgin
- 1 tsp lime zest from unwaxed lime
- 6 tbsp lime juice freshly squeezed
- ½ cup cilantro freshly chopped
- 1 cup your prepped AVOCADO-FREE GUACAMOLE
(or see recipe below)
Serve with
- tortilla chips
optional
Instructions
On Prep Day
- Combine all ingredients except for avocado-free guacamole in a large salad bowl and toss to mix. It's best to cover and chill for a few hours or overnight.
On Eat Day
- Upon serving, add avocado-free guacamole and mix gently.
- Garnish with a more chopped cilantro if desired.
Environmentally-friendly Avocado-free Guacamole
As much as everyone loves avocados, they don't exactly have an ecological footprint that shines. Don't get me wrong - I love avocados and everything that comes with avocado... Yet, I tried to come up with an environmentally-friendly avocado-free guacamole and here it is. The secret ingredient is pea.
Prep Time8 mins
Cook Time2 mins
Servings: 12
Equipment
- food processor
Ingredients
- 3 cups fresh or frozen green peas
- zest of organic lemon un-waxed
- 3 tbsp lemon juice (approx. 1/2 lemon)
- 1 large garlic clove
- 1/4 cup packed mint leaves
- 2 tbsp olive oil extra virgin
- 1-2 tbsp tahini
- 1/4 tsp sea salt
Instructions
- If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3.
- To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas (and a tiny bit vinegar to keep the color - optional) and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process.* Set aside.
- Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree.
Notes
*I put a tupperware dish half filled with water in the freezer and let it freeze before starting to prepare the receipe. Once the peas are cooked I plunge them on top of the ice of the tupperware dish. The ice melts quickly and I can drained the cooled down peas over a colander.
Store in an airtight container for 3-4 days. If it lasts that long 🙂
From My New Roots at mynewroots.blogspot.com
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