Black Bean Taco Salad
Get the recipe here:
The only thing I ever needed to know about taco salad for it to win me over is that it has tortilla chips in it. I am fully on board with chips in a salad, though a crispy tortilla bowl will suffice too. It’s kind of genius, and certainly delicious. While some salads are a celebration of delicate leafy lettuce and the balance of a simple vinaigrette, taco salad is much more in your face and is basically a vehicle for all things zesty, and creamy, and cheesy… and chips. This particular Black Bean Taco Salad extolls all those virtues but it also has my heart because there’s no cooking involved whatsoever. Just some stirring and a little chopping and you’ve got one hearty, zesty, craveable main event of a salad.
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Creamy Mexican Inspired Street Corn Salad with a DRESSING I can CHUG ???? #shorts #corn #salad
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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This Mexican corn salad (Esquites) will be your new favorite summertime side. Although this recipe is not traditional, I tried to use similar ingredients that are prominent in Mexican culture. This recipe is also inspired by Elotes’ also known as Mexican Street Corn that’s smothered in mayo, topped with chili powder, Cotija cheese and lime. This salad (or salsa) is refreshing, creamy, and the smell of the charred corn makes me feel like I am on vacation. This salad is the perfect side to seafood, topped on tacos, or even enjoyed with tortilla chips.
If this dish is native to your culture, please be kind enough to share your recipes and traditions with me in the comments. I love bringing awareness to different cultures so I hope you enjoy this delicious dish!
INGREDIENTS
4 ears of corn, husks removed
drizzle of avocado oil for the corn
1 large seeded jalapeno, or to taste
1 finely chopped scallion (green onion)
finely diced parsley or cilantro, to taste
¼ cup sour cream
¼ cup mayo
juice of one lime
Tajin seasoning, to taste
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for MEXICAN CORN SALAD in the search tab on the website and it will pop right up.
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Southwestern Grilled Chicken Salad
Here is tasty fresh salad recipe perfect for the summer. You can add any salad toppings you like and make it a fresh healthy meal. I also use an avocado cilantro ranch dressing that goes perfect with this salad. It makes a great big salad for two or 4 individual servings
INGREDIENTS
2 precooked chicken breasts
2 romaine hearts chopped
19 oz can of black beans (drained and rinsed)
2 ears of corn (or one can of sweet corn)
grape tomatoes (or chopped tomato of your choice)
red onion (optional)
2 avocados (sliced or chopped)
**I used my avocado in the salad dressing
CREAMY AVOCADO CILANTRO RANCH DRESSING
Easy Microwave Corn
FOOD WISHES VIDEO LINK
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herry Blossom - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to make a Southwestern Salad
Summer Recipes
Grilled Chicken Salad Recipe
How to Cook corn in the microwave
Chopped Salad Recipe
Salad For Two
Feed Your Gut, Fight Cancer! Super Easy Black Bean Salad Recipe
This black bean salad will make your gut say thank you!
Check out this black bean salad recipe to help you feed your microbiome, fight cancer and other diseases.
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#fightcancer #guthealth #blackbeans
Today, it's about how to feed our microbiome a delicious, satisfying dish that you could take to any party or festival or any gathering during the summer or winter. And you probably already have half of the ingredients. So we're only going to need to pick up a few things in the store. And most importantly, your gut is going to say, thank you. And when your gut says thank you with this specific food, it then feed your brain for amazing results with memory, energy and focus.
What I got at the grocery store was black beans, and I'm actually going to double a recipe, it's called a black bean salad. And black beans actually what they have in them, they just the nutritional value is enough in there to help feed your microbiome, not just your digestive system in the upper digestive system in your stomach, but also in your colon.
Now remember the black beans so they go in and they feed the microbiome. And when the microbiome is fed well, it keeps it creates kind of a coating on your digestive tract, and that keeps foreign invaders from invading and causing autoimmune issues or food sensitivity issues.
Now two secret ingredients. One is the cilantro. And next is freshly squeezed lime juice.
Stir that up really well. I want you to recognize black beans, black beans are very good for helping your body to create short chain fatty acids, short chain fatty acids, such as butyrate are going to go into your gut, they're going to talk to your microbiome and say, Hey, let's help her think better. Let's help her have more energy in her mind. Let's help her have a heart stronger immune system. You know, let's just help her do a better life, you know, live a better life. That's what short chain fatty acids do.
Let me know how you like it. How do you make it taste differently? Do you add tomatoes? Do you add something different? I look forward to reading your comments. Thanks for watching. I am a net reader from the biblical nutritionist.com. I hope you have visited our website. Plus Have you visited our academy biblical nutrition Academy where all of our courses are posted. Thanks for watching.
*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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HOW TO MAKE CHICKEN BURRITO BOWLS: Delicious Recipe Made with Brown Rice, Black Beans & Roasted Corn
I make Chicken Burrito Bowls at home all the time, and yet, I never get tired of eating them because they're so delicious (I think they're better than Chipotle's) and they're pretty high on nutritional value, too. I also love the fact that, once you cook the main ingredients and gather together an assortment of your favorite toppings, everyone can just build their own burrito bowl according to their liking. It doesn't get much easier than that! Read on for a list of ingredients, and how I prepare my Chicken Burrito Bowls at home.
Chicken Burrito Bowls
For Rice:
1 cup brown rice
2 cups chicken broth
1/4 cup chopped white onion
1 tsp. salt
1 tsp. ground cumin
To prepare brown rice, first wash and soak in water 15 - 30 minutes. (This is only recommended with brown rice to improve digestibility & reduce cooking time.) Drain water from rice. Heat skillet over medium high heat, and add approx. 2 Tbsp. olive oil to it. Once heated, add rice, and approx. 1/4 cup finely chopped white onion. Sauté for a few minutes. Season with salt and cumin, and stir until well mixed. Add chicken broth, cover with lid and reduce heat to low. Let rice cook untouched for approx. 40 minutes or until all the water has evaporated. It's important that you do not stir or open the lid while rice is cooking. When rice is fully cooked, remove from burner, let sit for 5 minutes, then fluff rice with fork before serving.
For chicken
1lb. of chicken, (season & cook to your liking)
I like using tenderloins and seasoning with salt and plenty of basil pesto, then frying it in a skillet with olive oil for approx. 4 minutes on each side. If you're using chicken breasts, I recommend splitting them down the middle so they're not too thick. Once cooked, let rest before cutting into bite size pieces to ensure juices are locked in.
For roasted corn
1/2 cup frozen corn kernels
*If you used canned corn, it will take longer to roast because the corn is soaked in water and you need to eliminate any moisture.
Heat non-greased cast iron skillet over medium high heat. Place corn kernels in it and do not stir. Let it roast approximately 5 minutes and then flip over. This should help give it those dark burn spots. Remove from heat when corn is fully roasted.
For black beans
1 15oz.can black beans
Heat in small saucepan over medium high heat. Whenever I use canned beans, I like adding a little chopped onion, a few dashes of garlic salt, and approximately half a tsp. of chile powder for extra flavor.
Additional toppings for Chicken Burrito Bowls:
lettuce
tomato
your choice grated cheese (I like pepper jack)
avocado
salsa
sour cream
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#COOKWITHME | EASY STEWED BLACK BEANS, GRILLED CHICKEN BREAST, CILANTRO CHUTNEY AND SALAD
In this video you will learn how to cook black beans from a can with the ultimate Caribbean flavor, season and grill chicken breast, make a cilantro chutney and watch how I make beautiful and nutritious salad inspired by pico de gallo / salsa.
Link to Printable recipes:
STEWED BLACK BEANS RECIPE:
CILANTRO CHUTNEY RECIPE:
CILANTRO COCONUT RICE RECIPE:
GRILLED CHICKEN RECIPE:
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Gorgeous 9 Piece Rainbow Measuring Cups & Spoon Set--As Seen in my videos!
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RIA B.