1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained and rinsed
1/2 red bell pepper, diced
1/2 small shallot
salt and freshly ground black pepper to taste
3-ish T. extra virgin olive oil
juice of 1 lime
1/2 tsp. lime zest
1/4 tsp. garlic powder
1/4 C. chopped cilantro
1 Hass avocado, diced
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. (I didn’t do this…I didn’t have time. But no worries, it was still delish.) Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.
Chipotle’s Cilantro-Lime Rice
adapted from Gina’s Skinny Recipes
2 C. extra long grain rice
4 C. water
juice of 1 lime
2 tsp. salt
6 T. fresh chopped cilantro
5 tsp. vegetable oil
We use a steamer for our rice with a 1:2 ratio of rice to water. Put your rice and water in the steamer with 2 teaspoons of oil and 2 teaspoons of salt. Cook. When done, add lime juice, cilantro, and remaining 3 teaspoons of oil. Stir well.
If you don’t have a steamer, use this method:
In a small heavy pot, add rice, water, 2 teaspoons oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minutes.In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Es muy delicioso.