Liven up your south-of-the-border dinners with a colorful bean salad featuring grilled corn. This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño, cilantro, white onion, lime, and avocado. Ingredients 1 cup halved heirloom grape or cherry tomatoes 1 teaspoon salt, divided 3 ears shucked corn 1 medium white onion, cut into 1/4-inch-thick […]
This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa). Ingredients 1 pound dried pinto beans 1 (3 1/2-pound) […]
This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Queso fresco is a firm, mild cheese—a great alternative to feta if you’re not a fan […]
Ingredients 1/2 cup cooked bulgur 1/2 cup oil-based coleslaw 1/3 cup unsalted pinto beans 1/4 cup charred corn 4 bread-and-butter pickle slices 2 ounces roasted pork shoulder Tangy White Sauce: 1 tablespoon cider vinegar 2 teaspoons canola mayonnaise 1/8 teaspoon freshly ground black pepper Dash of kosher salt How to Make It Top cooked bulgur […]
Ingredients 2/3 cup sliced shallots 1/2 cup unsalted chicken stock 1 teaspoon kosher salt, divided 3/4 teaspoon ground cumin, divided 1/2 teaspoon smoked paprika 8 ounces pork tenderloin, trimmed and cut in half crosswise 5 garlic cloves, thinly sliced 1 (15-ounce) can unsalted pinto beans, rinsed and drained 1 1/2 cups thinly sliced red cabbage […]