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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
In this salad the strong smoky overtones of chipotle chiles perfectly play up the slight smokiness of black beans. Add to that the salty tanginess of Mexican queso or feta cheese and you’ve got a great salad to serve with a spicy meal—especially any of the heartier traditional red chile—flavored dishes, such as Reno Red
Yielding: Serves 4
4 cups salad greens, well rinsed, dried, and chilled 1 cup cooked black beans (canned is fine), rinsed and drained 1 medium-size tomato, coarsely chopped ½ cup finely chopped red onion ½ cup crumbled queso blanco or feta cheese ½ teaspoon chipotle powder
1 recipe Cilantro Vinaigrette or Chile Vinaigrette
1. Place the greens in a chilled salad bowl. Top with the black beans, tomato, onion, and queso blanco. Whisk the chipotle powder into the vinaigrette, and drizzle over the salad. Toss well to coat