Ensalada Granjero

I made this Mexican Salad with some grilled pork kabobs and onions. The salad was a definite hit with the adults and the more grown up kids palettes.  :)

Download the ingredients to the Swift Shopper App Here:

4 Ears of Fresh Sweet Corn, Husks and Silks Removed
1 1/2 pounds of fresh green beans, trimmed
3 cups grape tomatoes
1/2 of a small onion, thinly sliced (I used a whole one)
1 cup snipped fresh cilantro
1/2 cup olive oil
3 fresh jalapeño chile peppers, stemmed, seeded, and chopped (I only used 1 and it was enough heat)
2 shallots, chopped
3 Tbls cider vinegar (I used apple cider vinegar and it was good)
1 1/2 tsps bottled minced roasted garlic (I used 4 cloves of fresh minced garlic)
1/4 tsp salt
1/2 cup crumbled Cotija Cheese (I used Garlic and Herb Feta)

1. In a Dutch Oven (I just used a big pot) cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender.
Remove corn and set aside to cool. Add beans to the boiling water; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a  colander ; rinse with cold water and drain well. Cut kernels from corn cobs.

2. In a large bowl combine corn kernels, beans, tomatoes, and onion. Toss to combine.

3. For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss to coat. Sprinkle with cheese. Serve immediately. 

Makes 10 to 12 servings.

Per serving: 175 calories, 13 g fat (2 g sat fat), 5 mg chop., 71 mg sodium, 13 g carb, 3 g fiber, 4 g protein

Comments

Post a Comment

Popular posts from this blog

Chevy's Chicken Flautas Copycat Recipe and Jalapeno Jelly

Image
Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced  1 teaspoon cooking oil  2 cups shredded cooked chicken or carnitas  1 cup canned black bean, rinsed and drained  1 cup canned or fresh corn 1/2 cup bottled salsa  1/2 cup shredded Mexican blend cheese   2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying  3 cups shredded lettuce Optional Garnishes guacamole bottled salsa  sour cream  cilantro  pineapple salsa - directions at the bottom  Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling:   In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry  the Flautas:   Spoon about 1/2 cup of filling across each warm tortilla about
Read more

Basic Waffles by The Joy of Cooking

Basic Waffles Preheat your waffle iron. Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 TBLS baking powder 1 TBLS sugar 1/2 tsp salt Whisk together in another bowl: 3 large egs, well beaten 8 TBLS butter, melted 1 1/2 cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. My family likes to add chocolate chips to the batter. Makes them REALLY sweet, but yum :)
Read more

Mr. Yoshida's Teriyaki Flap Steak

Image
Ingredients: Flap Steak  Mr. Yoshida's Teriyaki Marinade Directions: Put steak in a ziplock bag Pour in marinade. Set on counter for 30 minutes or until steak comes to room temperature. Turn grill to high Cook steak on high until the desired doneness. The heat will break down a lot of the fat on the outside of the flap steak.  Serve immediately.
Read more