Posts Tagged 'Cilantro'

Southwestern Two-Bean Salad

As promised, here’s the recipe for Southwestern Two-Bean Salad that completes my grilling menu from the other weekend.  I chose this salad to go with the Cilantro Honey-Lime Grilled Chicken and the Hill Country Coleslaw because it’s hearty, generally crowd-pleasing, and it contained the one ingredient that tied all three dishes together: cilantro.  Its fresh summer flavor would make it right at home on just about any picnic or barbecue buffet, though; I’ve served it with pulled pork sandwiches and burgers as well.

Southwestern Two-Bean Salad
Serves 12

Dressing ingredients:
1/2 cup white vinegar
1/4 cup vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad ingredients:
2 cans (15 ounces each) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 1/4 ounces) whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 – 1/3 cup)
1/4 cup snipped fresh cilantro

Method:
For the dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl.  Set aside.

For the salad, drain and rinse beans.  Place beans in a large bowl.  Drain corn. Chop bell pepper and add corn and bell pepper to beans.

Chop onion and jalapeno peppers.  Snip cilantro using kitchen shears (or chop it). Add onion, jalapeno peppers, cilantro, and dressing to bean mixture.  Mix gently. Cover and refrigerate 2 – 3 hours to allow flavors to blend.

Source: Pampered Chef’s Casual Cooking

Southwestern Two-Bean Salad

I just love this salad.  It’s light and fresh, and I like the way the tender texture of the beans contrasts with the crunch of the peppers and the corn.  Plus, it’s inexpensive to make, it keeps wonderfully, and it adapts well for a variety of menus. Give it a try!

TIPS:  Since it’s summer and fresh corn is readily available, I substituted fresh corn for the canned.  I cut the kernels off of two cobs, placed the corn in a colander, poured boiling water over it, and drained it before adding it to the salad.

Also, since my mom recently fell victim to “jalapeno eyes,” a note about working with jalapenos: After handling jalapenos, always (!) make sure you wash your hands (or wear gloves).  If you have jalapeno oil on your hands and you touch your skin (or heaven forbid, your eyes), it will burn.  I accidentally touched the corner of my mouth recently with jalapeno hands, and while it wasn’t excruciating, I could definitely feel the heat.  If you’re generally cautious about spicy food, though, don’t let this scare you out of using jalapenos in the salad.  Removing the seeds and membranes tones them down considerably.  I’m a bit of a wimp when it comes to spicy food, and I could barely taste them.

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Cilantro Honey-Lime Grilled Chicken

Dr. O’s brother and his girlfriend came to stay with us this past weekend (our seventh set of houseguests in under three months!).  I planned a barbecue for Sunday afternoon, knowing that we had family and friends who would want to see them before they left that evening.  The challenge, though, was in the timing… Every minute of their visit was scheduled until Sunday morning.  What kind of menu could I put together in a pinch that would still allow me to spend time with my guests?

Our friend Paul made part of the menu planning easy for me.  His family owns Gold’n Plump Chicken, so he bought me a whole pile of it at SuperTarget on Wednesday.  (He was our houseguest earlier in the week, so I got wine and chicken as my hostess gifts.  I’ll take it!)  I’m all for supporting his family’s business, but I don’t typically buy Gold’n Plump chicken because I don’t do my grocery shopping at Target.  I was curious to see, though, how it would compare to my usual generic grocery store brand.

I wanted to marinate the chicken in something before I grilled it, so I settled on Prudence Pennywise’s recipe for Cilantro Honey-Lime Grilled Chicken.  Since I tripled the recipe for my crowd, I combined 1 cup of lime juice, 1 tablespoon of lime zest, 3/4 cup of olive oil, 3 tablespoons of minced garlic, 1 finely chopped jalapeno, 1 tablespoon each coarse salt and freshly ground pepper, 6 tablespoons of honey, and 1 cup of chopped cilantro in a medium bowl.  I divided the marinade equally between two large zip-top bags and placed six boneless, skinless chicken breasts in each (about 3 pounds total).  (I had pounded the chicken to 1/2-inch thickness for faster and more even cooking.)  I stashed the chicken in the refrigerator until it was time to grill it; my marinating time ended up being about six hours.

When we were ready to eat, I heated my gas grill to medium heat and grilled the chicken breasts for 5 minutes on each side and then let them rest for 5 minutes before serving.  I rounded out the menu with Hill Country Coleslaw, Southwestern Two-Bean Salad (my next post, promise!), and watermelon wedges.

Cilantro Honey-Lime Grilled Chicken

I adore this recipe.  It’s so simple but incredibly delicious!  The lime is the predominant flavor, though you can definitely taste the garlic and cilantro as well.  I should have been braver with the jalapenos since they didn’t really come through; next time I’ll use two or three.  Other than that, though, the flavor balance was spot on; everyone at the table commented on how good the chicken turned out.

As for Gold’n Plump versus my regular grocery store chicken…

I promise I’d never sell out for a freebie (it would take a lot more to buy me off than some free chicken!), but I do think the Gold’n Plump product is superior to the stuff I buy on sale at King Soopers.  The breasts I grilled were exceptionally tender and juicy.  My cousin and I were talking about it on Sunday, and she said that she likes to buy it occasionally because she doesn’t have to trim hunks of fat or stringy veins off of it.  So true.  Plus, Gold’n Plump doesn’t add any hormones or fillers, which is a positive in my book.  It reminds me a lot of the chicken we used to get at Central Market when we were living in Dallas…  It’s more expensive, but you get what you pay for.  I will probably start picking it up for entertaining from here on out.

Recipe link: Cilantro Honey-Lime Grilled Chicken




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