only help my unbelief

Good eats: Cilantro bean salad
June 26, 2008, 9:00 am
Filed under: Posts

I promised I would post this recipe, and this time, I took pictures. I’m so proud of myself.

Honestly, if I were scrolling through a list of recipes and saw this title, I would pass it right by. Cilantro sounds weird, and I don’t like beans.


This is probably one of the best, most versatile “dips” I’ve ever had. I tried it over the weekend at my parents’ house and resolved to make it for myself, even though it contains two things that are basically my sworn enemies: beans and tomatoes.

Here’s the thing, though: Most of my food dislikes are psychological. It’s all in my head. If I can convince myself I won’t be able to taste it, I’m fine. And so I looked at the dip, thought to myself, “There’s so much stuff in here, I won’t be able to tell which bite is the tomato,” and took a bite. It was delicious. And the beans aren’t cooked first, so they aren’t too mushy (which is why I don’t like them).

Anyway, here’s the recipe…
Cilantro bean salad
1 can corn, drained OR 2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 large tomato, chopped
3/4 cup chopped peppers (any color – I used red and green)
1/2 cup chopped red onion
1/2 cup Italian salad dressing
1/2 cup minced fresh cilantro
3/4 tsp. hot pepper sauce
1/2 tsp. garlic powder

Mix first five ingredients together in large bowl. Mix last four ingredients together in smaller bowl. Pour contents of smaller bowl into larger bowl. Mix well and refrigerate. Best if refrigerated for several hours before serving.

The only “cheat” on this one is to use fat free Italian salad dressing.

I doubled the recipe – kind of – ’cause I wanted to have it all week. However, I didn’t double the beans or the tomato (come on, one baby step at a time, OK?). Instead of hot pepper sauce, which I didn’t have and didn’t want to buy, I used Texas Pete hot sauce. I think I might also add jalapenos next time to give it a little more spice.

The finished result?

How good does that look? All the colors make you just want to grab a few chips and start devouring it.

Which is what I did.

Actually, I restrained myself. I tried a couple bites, confirmed its deliciousness, then put it in the fridge. But I pulled it out again to pack my dinner for tonight. It may have been the best burrito ever.

I simply grabbed a whole wheat tortilla and scooped about 1/3 cup of the “salad” onto it. Then I heated up about 15 medium shrimp in a saute pan and coated them with pepper. Put the shrimp on top of the salad, roll up the tortilla, voila – a healthy and filling burrito for less than 400 calories, including lots of protein and fiber.


2 Comments so far
Leave a comment

I’ll take some!

Comment by joshuaesc

Looks good! I totally relate to the tomato thing—I eat all kinds of tomato products, but raw tomatoes are not good. If they’re disguised well enough I can usually handle it. Just this year I started eating a very thin slice of tomato on my BLT. 🙂

Comment by Molly Piper

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