I found this recipe on the Idaho Bean Commission web site, and it’s a keeper. Next time I’ll add some corn, but otherwise this is really tasty and you won’t miss the meat. I didn’t use cooking spray or the oven–just cooked on the stove in a little butter. I skipped the sour cream because I didn’t think it needed it.
So this was my lunch yesterday and today. And I’m thinking about whipping up another bowlful this weekend to serve with some yummy grilled chicken (if it warms back up enough to be pleasant for eating outdoors! Brr!). And whipping up is probably not the best verb here…because there is no whipping involved. Just stirring really. So mabye I’ll stir up another bowlful this weekend. 😉 This dish is super “clean” and diet friendly recipe. It’s almost paleo (I think…I can’t keep the “rules” straight on this diet!), gluten free, dairy free, low carb, etc. There is minimal chopping…and just takes a few minutes to prep! Win-win-win…Baja-Cali Black Bean Salad FTW! I’m calling this Baja-Cali because it has all the flavors and colors of Baja…red/green…lime/cilantro…plus an avocado mixed in as well. Hence the Baja-Cali prefix for this black bean salad. Hope y’all enjoy this refreshing black bean salad!
A quick mexican lasagna easy to make, healthy, and delicious. I make my own tortillas (corn) but you can go with store bought if you’d like. I also found a light sour cream at Trader Joes that has one ingredient; milk.
Make and share this Baja California Coconut and Garlic Sopa recipe from Food.com.
Make and share this Baja Chili recipe from Food.com.
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