Black Bean Ensalada – is a recipe I’ve had in my back pocket for a couple decades now. I picked it up when I was on a health kick in my 20’s. Someone at work had a great recipe for making fresh salsa, so I combined it with some other ingredients and ate it by the batches most every spring through summer. In the last few years it’s been “tha thang” I bring to summer BBQ’s. That, and my mom’s famous baked chicken recipe (not quite sure how I’ll health that one up, but I’ll give it a try at some point during this challenge :). For the most part, it was already a pretty healthy recipe. With the exception of; the original sauce “may contain yellow #5), the rice was instant and microwaved and the vinegar had preservatives in it.
What was used from Frank’s top 12 list of gut healthy foods-
black beans, cilantro & black “forbidden” rice (I would’ve used an avocado too, but it wasn’t ripe enough).
- black beans – rinsed
- freshly chopped cilantro
- black rice
- organic frozen corn
- chopped celery
- fresh lime, organic red wine vinegar
- fresh ground sea salt & black pepper
- el pato jalapeno salsa
- fresh, diced tomatoes.
What next –
Cook 1 cup (dry) rice with 2 cups water. Once it cools, add to large bowl, mix in 2 cups of beans and the rest according to taste. I prefer grinders for the salt and pepper. You can top with slices of avocado and an extra squirt of fresh lime juice.
I like to serve with Plantain chips because I am a salt fiend~
Makes 4 large servings.