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Recipe Detail Page
Crunchy Bean Medley
Spring 2006
Bean salads can be an easy side dish to enjoy with a Mexican-inspired dinner. Look for canned mixed beans or a bean medley for a variety of beans in the salad. If unavailable, you can use your favourite bean variety such as chickpeas or red kidney beans. Be sure to drain and rinse the beans before using.
1 cup (250 mL) cooked mixed beans
1/3 cup (75 mL) shredded romaine lettuce
¼ small sweet red or green pepper, diced
2 tsp (10 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic or red wine vinegar
1 small clove garlic, minced
1 tbsp (15 mL) chopped fresh basil or parsley
Salt and pepper
1. Combine beans, lettuce and pepper in bowl.
2. Add oil, vinegar, garlic, basil and pinch of salt and pepper. Toss to combine well. Serve with soft tacos.
Beef Soft Tacos
4 oz (125 g) lean ground beef
3 tbsp (45 mL) water
1 clove garlic, minced
1½ tsp (7 mL) chili powder
¼ tsp (1 mL) ground cumin
¼ cup (50 mL) diced zucchini
¼ cup (50 mL) corn kernels
Salt
1/3 cup (75 mL) shredded cheddar cheese
2 tbsp (25 mL) salsa
2 small flour tortillas
¼ cup (50 mL) shredded romaine lettuce
1. Cook beef in a nonstick skillet over medium-high heat until browned. Drain any fat and return skillet and beef to medium heat.
2. Add water, garlic, chili powder and cumin and bring to boil.
3. Add zucchini, corn and pinch of salt and cook stirring for about 5 minutes or until liquid is absorbed. Stir half of the cheese into beef until melted. Remove from heat.
4. Spread salsa over tortillas and sprinkle with remaining cheese. Divide beef mixture among tortillas and top with lettuce. Roll up and enjoy!
