I found this delicious recipe in the Margaret Fulton Cookbook. I didn’t have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!
Make and share this Puerto Vallarta Mixed Vegetable Salad recipe from Food.com.
Make and share this Tijuana Taxi recipe from Food.com.
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!
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