Spanish Rice with Tomatoes and Cilantro Recipe

Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal in a bowl.

24Bite Recipe: Spanish Rice with Tomatoes and Cilantro by Christian Guzman

The best part of Spanish rice is that beautiful color! You get it by sauteeing the rice in oil before adding the liquid. This is really the most important part! Don’t leave it out.

To give this rice even more moist and delicious flavor, use both the drained liquid from the tomatoes AND the chicken stock. You can, of course, use only chicken stock, but you’re going to get more color if you use the tomato liquid too.

The tomatoes I’ve used already have a lot of flavor already but you can also add any other of your favorite seasonings such as cumin, garlic, salt and pepper when you add the tomatoes and liquid to the rice.

24Bite Recipe: Spanish Rice with Tomatoes and Cilantro and Green Chicken Enchiladas by Christian Guzman

I’ve served this as a side dish with my Green Chicken Enchiladas but it’s also delicious with some leftover ground beef or chicken for a meal in a bowl.

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5 from 1 vote

Spanish Rice with Tomatoes and Cilantro Recipe

Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Stock, Rice, Tomato
Servings: 6 servings
Calories: 181kcal

Ingredients

  • 14.5 ounces Red Gold Petite Diced Tomatoes, Chiles, Lime and Cilantro
  • 2 cups Chicken Cooking Stock
  • 2 tablespoons Olive Oil
  • 1/2 Onion
  • 1 cup Uncooked White Rice

Instructions

  • Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken stock until the total liquid measures 2 cups.
  • Heat olive oil over medium heat for about 2-3 minutes.
  • Place cut side of onion in heated oil and stir it around, allowing the onion to infuse with the oil, about 3 or 4 minutes.
  • Remove onion and set aside for something else.
  • Add rice to pan and, stirring often, saute until the rice is golden, about 7 or 8 minutes.
  • Add chicken stock mixture and drained tomatoes, stir.
  • Reduce heat, cover and simmer 20 minutes, stirring occasionally, until liquid is absorbed, about 20 minutes. 6 servings.

Notes

Garnish with bits of cilantro, crumbled Queso Fresco and a squeeze of lime, if desired.

Nutrition

Calories: 181kcal

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24Bite Recipe: Spanish Rice with Tomatoes and Cilantro by Christian Guzman
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Creamy Broccoli Salad Recipe

Don’t forget to take this delicious salad with you for your next family get together. It’s sweet and crunchy and wonderful.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

This is a quick little recipe with lots of yummy goodness. We first had something like this at my sister’s baby shower about five years ago. Over the years, mom has made her own little changes.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

Here’s a glamour shot of the ingredients. Doesn’t that look fresh and wonderful?!

To reduce the calories in this, try using Greek yogurt instead of the mayonnaise or try half yogurt and half mayonnaise.

I used prepared bacon bits for this recipe but, if you want to cook the bacon yourself, be sure to cook it until it’s very crispy before you break it into bits.

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5 from 1 vote

Creamy Broccoli Salad Recipe

Don't forget to take this delicious salad with you for your next family get together. It's sweet and crunchy and wonderful.
Prep Time35 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Broccoli, Craisins, Cranberries, Onions, Raisins, Sunflower Seeds
Servings: 12
Calories: 223kcal

Ingredients

  • 1 cup Light Mayonnaise
  • 1/4 cup Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 pound Raw Broccoli
  • 7 Green Onions
  • 1 cup Gold Raisins
  • 1 cup Dried Cranberries
  • 1/2 cup Sunflower Seed
  • 1/2 cup Bacon Bits

Instructions

  • In a small bowl, combine mayonnaise, sugar and vinegar. Set aside.
  • Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
  • Trim and chop onions.
  • In large bowl, toss broccoli florets, onions, raisins, cranberries, sunflower seeds and bacon.
  • Stir in mayonnaise mixture. Garnish with pieces of green onion or slivers of red onion.
  • Best refrigerated for at least an hour. Serves 12.

Nutrition

Calories: 223kcal

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24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman
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Baked Chicken Wings Recipe

This is one of my mom’s favorite things. She prefers them dry like this but you can drench them in your favorite red sauce if you prefer it.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

Although you would think these are spicy from the amount of seasoning, they’re really not. If you prefer something spicy, you may want to double the Tony Chachere’s and use something different than the ground ancho pepper. Ground ancho is more of a mild pepper with a smoky taste. It doesn’t have much heat.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

This is so easy, especially when you buy the wings already split and the tips removed. You simply mix up your flour and spices then pour it over the wings and stir them up to coat.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

I suggest a baking pan with a wire rack for this recipe so any fat will drip away. Line the pan with foil before baking and you’ll have a much easier job when cleaning.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

Since these are baked, have as much as you like. Just don’t try to take any from my mom!

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5 from 1 vote

Baked Chicken Wings Recipe

A lower fat alternative, delicious as dry rub or with a spicy red sauce of your choice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Baked, Chicken, Chicken Wings
Servings: 7 wings
Calories: 90kcal

Equipment

  • 13" x 17" baking pan with baking rack
  • aluminum foil for covering pan

Ingredients

  • 7 Chicken Wings with tip removed and split
  • 2 tablespoons Flour
  • 1/2 teaspoon Seasoned Salt like Tony Chachere's
  • 1/2 teaspoon Ground Ancho Chile Powder
  • Cooking Spray

Instructions

  • Preheat oven to 450°.
  • Place split wings in medium mixing bowl.
  • In a small bowl, mix together flour and seasonings
  • Pour flour mixture over wings. Sitr to coat.
  • Remove rack from baking pan and cover the pan with aluminum foil. You may need to cut two pieces of foil and fold them together to attach them in order to cover the entire pan. Replace rack and spray with cooking spray.
  • Arrange the coated wings evenly on rack. Bake for 20 minutes.
  • Turn each wing piece over and cook for 10 minutes more. Makes 14 pieces.

Notes

Double the recipe if you suspect that your mom may take them all and leave you without any at all.

Nutrition

Serving: 1wing | Calories: 90kcal | Carbohydrates: 1g | Protein: 10g | Fat: 6g

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24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman
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Mexican Cornbread Recipe

Spice up your cornbread with some flavorful pickled jalapeño.

24Bite Recipe: Mexican Cornbread by Christian Guzman

The secret to my flavorful Mexican cornbread is the pickled jalapeños rather than fresh, raw jalapeños.

You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go. No matter which you choose, you’ll need to drain them well and dice them.

24Bite Recipe: Mexican Cornbread by Christian Guzman via 123rf.com ©  Oksana Slepko
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5 from 1 vote

Mexican Cornbread Recipe

The secret to my flavorful Mexican cornbread is the pickled jalapeños.
Prep Time15 mins
Cook Time35 mins
Course: Breads, Side Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: Cheddar Cheese, Corn, Cornbread, Jalapeño, Pepper
Servings: 8 pieces
Calories: 270kcal

Equipment

  • Iron Skillet (10")

Ingredients

  • 1 1/2 cups Self Rising Corn Meal
  • 4 teaspoons Sugar
  • 1/2 teaspoon Salt
  • 1 medium Onion finely chopped
  • 1/2 cup Pickled Jalapeños well drained and finely chopped
  • 3/4 cup Cheddar Cheese shredded
  • 1 8.25 oz Can Cream Style Corn
  • 1/4 cup plus 2 tablespoons Vegetable Oil
  • 1/2 cup Milk
  • 2 Eggs

Instructions

  • Place 10" iron skillet in oven and preheat both oven and skillet to 400°.
  • Reserving 2 tablespoons of oil, mix all remaining ingredients in medium bowl.
  • Remove skillet from oven and add 2 tablespoons of oil. Swirl around the bottom and sides of skillet as best as you can without spilling it. Be very careful. The skillet is very hot. Pour any excess oil in corn meal mixture and mix well.
  • Pour corn meal mixture into hot skillet and return to oven.
  • Bake for 35 minutes or until done.

Nutrition

Calories: 270kcal

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24Bite Recipe: Mexican Cornbread by Christian Guzman
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Crab Rangoon Crescent Rolls Recipe

Bringing the wonderful taste of crab rangoon to a dinner roll!

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. Enter the crab rangoon crescent roll!

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman © Olena Beisiuk via 123rf.com

I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.

I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice, of course.

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

This just melts in your mouth. It’s delicious with that warm cream cheese. So yummy!

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

Use a pizza cutter to cut the piece of pastry into three even pieces. There are two sheets of this puff pastry in the box so you’ll have six rectangles.

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

Cut each rectangle diagonally to form a triangle. As you can see, I wasn’t perfectly accurate with my cutting!

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

Put a nice dollop of crab mixture on each triangle, at the wide end.

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

Then roll up to the point.

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

Brush each roll with some melted butter then put them in the oven for about 20-23 minutes.

24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman

It’s entirely possible that you may want to make your entire meal only on these rolls. Enjoy!

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5 from 2 votes

Crab Rangoon Crescent Rolls

Bringing the wonderful taste of crab rangoon to a dinner roll!
Prep Time20 mins
Cook Time23 mins
Total Time43 mins
Course: Breads, Brunch, Side Dish
Cuisine: American
Keyword: Crab, Cream Cheese, Imitation Crab, Rangoon, Roll
Servings: 12 rolls
Calories: 226kcal

Ingredients

  • 3 ounces cream cheese softened
  • 3 ounces imitation crab chopped
  • 1 green onion minced
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 box Pepperidge Farms Puff Pastry room temperature
  • flour small amount
  • 1/4 cup butter melted
  • cooking spray

Instructions

  • Preheat oven to 400°.
  • Mix together cream cheese, imitation crab, green onion, worcestershire and garlic powder. Set aside.
  • Place small amount of flour on the working surface to help with sticking. With pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box and you will have 6 triangles out of each, for a total of 12.)
  • Place a good rounded tablespoon of cream cheese mixture at widest edge of triangle and roll up.
  • Place parchment paper on baking sheet and spray with cooking spray.
  • Place the 12 rolls evenly on baking sheet.
  • Brush with melted butter.
  • Bake for 20-23 minutes. Makes 12.

Nutrition

Calories: 226kcal

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24Bite Recipe: Crab Rangoon Crescent Rolls Recipe by Christian Guzman
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Mango Avocado Salad Recipe

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman

My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman; image ©  thitarees via 123rf.com

This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.

The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman

This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!

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5 from 1 vote

Mango Avocado Salad

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
Prep Time35 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Avocado, Jicama, Mango
Servings: 6 servings
Calories: 268kcal

Ingredients

  • 3 large mangoes
  • 1/2 medium jicama
  • 1 large avocado
  • 1/2 jalapeño
  • 2 green onions

Honey Lime Vinaigrette

  • 1 lime
  • 2 tbsp honey
  • 1/4 cup avocado oil
  • 2 garlic cloves large
  • 1 tsp sea salt
  • 1 tsp chili powder

Instructions

  • Peel and chop mangoes, jicama and avocado.
  • Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
  • Chop green onions.
  • Place all ingredients in a medium bowl. Set aside.

Honey Lime Vinaigrette

  • Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
  • Pour vinaigrette over fruit and vegetables. Toss to coat.

Nutrition

Calories: 268kcal

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24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.

The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

It only takes four weeks to go from placing the seeds to a bounty of basil.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.

There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.

I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.

As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!

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5 from 1 vote

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Italian
Keyword: Basil, Pesto, Spinach
Servings: 14 servings
Calories: 130kcal

Equipment

  • Food processor

Ingredients

  • 1/2 cup Pine nuts
  • 8 ounces Basil and Baby Spinach leaves washed and pat dry
  • 1/2 cup Olive Oil extra virgin
  • 1 cup Parmesan cheese shredded
  • 1/2 teaspoon pepper ground

Instructions

  • Place the chopping blade in the food processor and process the pine nuts until finely chopped.
  • Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
  • Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
  • Add Parmesan cheese and pepper and pulse lightly until well mixed.

Notes

You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.
This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).

Nutrition

Calories: 130kcal

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24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman
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Eggplant Ragout Recipe

Try a meatless ragout, substituting eggplant for the typical beef.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

We do a lot of experimenting with cooking with only vegetables. It’s not that we don’t like meat, of course. It’s just not necessary for us to always include meat.

Ragout is like a thick stew. It usually includes beef, but we’ve substituted eggplant instead.

I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Like most of my recipes, I start off by sauteing chopped vegetables in olive oil.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

To save time, I’ve added canned tomatoes. I had some fresh basil but dried basil will work as well.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

The eggplant and mushrooms are going to soak up all that exceptional flavor. If using fresh herbs, add them with the tomatoes instead of at the sauteing.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

This will be cooked covered to really stew those flavors together.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Cook it down until the liquid is almost completely gone.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

I’ve served it with grape tomatoes and sliced olives over fresh spinach with a little balsamic vinaigrette and garnish with fresh parmesan. Yum!

This is a low calorie meal. You can make it more substantial by serving it with pasta or rice. I may try it with chick peas later to add some protein.

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5 from 1 vote

Eggplant Ragout

Try a meatless ragout, substituting eggplant for the typical beef.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Keyword: Eggplant, Meatless, Vegetables, Vegetarian
Servings: 4 servings
Calories: 147kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 celery stalks chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon pepper ground
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 14.5 oz can Hunts petite diced tomatoes drained
  • 1/2 cup chicken broth
  • 3/4 cup mushrooms chopped
  • 1 eggplant peeled and chopped
  • parmesan cheese garnish

Instructions

  • On medium heat, saute onion, celery, bell pepper and garlic in olive oil.
  • Add tomatoes and chicken broth, stir. Bring to boil.
  • Add mushrooms and eggplant. Bring to boil then turn heat to low and cover. Continue cooking for about 25 minutes, stirring occasionally.
  • Remove cover and continue cooking until liquid is reduced, about 10 minutes.
  • Serve with a light salad or over pasta or rice. Garnish with parmesan cheese.

Nutrition

Calories: 147kcal

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24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Black Beans and Corn Salsa Recipe

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.

24Bite Recipe: Black Beans and Corn Salsa

In our quest for some healthy snacks, Christian and I came up with this vegetable and bean mixture. We love salads but I needed something without leafy vegetables. I prefer the “good stuff” in salads so skipping the leafy vegetables works!

I also wanted to use some of my canned beans. I pressure can them from dry beans so they’re inexpensive and ready to go anytime.

It’s easy to mix this together after you have the vegetables chopped. Once you put it in the refrigerator and the flavors get a chance to meld together for awhile, it gets even better.

I like to eat it with gluten free corn chips for a healthy, gluten free snack.

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5 from 1 vote

Black Beans and Corn Salsa

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish, Snack
Cuisine: American, Mexican
Keyword: Black Beans, Corn, Salsa
Servings: 8 servings
Calories: 70kcal

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Teaspoon Balsamic vinegar
  • 2 Teaspoons Apple cider vinegar
  • 1/2 Teaspoon Pepper ground
  • 1/2 Teaspoon Cumin ground
  • 1 15.5 Oz. Can Black Beans drained and rinsed
  • 1 Cup Frozen Corn thawed and drained
  • 1 Large Jalapeño seeded, finely chopped
  • 1 Bell pepper seeded, finely chopped
  • 1 Small Onion finely chopped
  • 4 Large Garlic cloves minced

Instructions

  • Vinaigrette: Whisk together olive oil, vinegars, pepper and cumin. Set aside.
  • Place remaining ingredients in medium bowl. Add vinaigrette and toss. Refrigerate at least 8 hours to meld flavors.
  • Makes eight 1/2 cup servings.
  • Serve with corn chips or toasty bread. Serve with tacos or enchiladas as an alternative pico de gallo.

Nutrition

Calories: 70kcal

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