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Categories:
black beans queso fresco lemon juiced red bell pepper Fresh Corn Kernals olive oil jalapeno cilantro carrots lime salt
Viewed: 110 - Published at: 6 years agoIngredients
- 1 cup canned black beans - drained
- 1 cup steamed and cooled wild rice blend
- 1 cup queso fresco
- 1 lemon - Juiced
- 1 red bell pepper - small dice
- 3/4 cup fresh corn kernals
- 1/4 c olive oil
- 1 small jalapeno
- 1 bunch cilantro
- 1 cup shredded carrots
- Julienned Jimaca
- 1 lime quartered
- 1/4 tsp sea salt - fine grain
Method
- Steam 1 cup wild rice blend. Cool.
- Heat Olive Oil
- Dice and sautee red peppers with corn. Add salt.
- Rinse/ Strain 1 cup black beans and add to large mixing bowl.
- Chop cilantro and add to mixing bowl
- Dice jalapeno and add to bowl.
- Add Carrots to the bowl.
- Add the juice of the lemon to the bowl.
- Toss mixture with cooled rice.
- Fold in 3/4 c crumbled queso fresco.
- Plate with additional crumbled queso, jimaca and lime wedge.
