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Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean.

This is my own recipe, it is inspired by the famous Mexican dish “Calabazitas a la Mexicana” (Mexican Style Courgettes), I really hope you like it as much as I do, normally I would add some fresh courgette flowers, but I couldn’t find this time, so if you have the opportunity to get some, add them to the salad and it will taste even better. Have a very nice evening and enjoy the nice salad.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

For the salad

  • 3 courgettes, washed and cut in quarters
  • 3 ripe tomatoes, cored, minced
  • 1 large corn on the cob or 100 g frozen sweetcorn
  • 100 g freshly cooked black beans or organic canned ones
  • kosher salt and pepper to taste
  • 4 tbsp rapeseed oil

To garnish

  • 20 g chopped coriander
  • 4 spring onions minced
  • 20 g queso fresco or feta cheese
  • 6 chiltepin chillies minced or 3 arbol chillies

For the coriander vinaigrette

  • 70 g fresh coriander chopped
  • 1 small clove garlic peeled
  • kosher salt and pepper to taste
  • juice of 1 lime
  • 50 ml rapeseed oil

Method

Preheat the oven to 200 degrees or gas mark 7.

Place the courgettes, tomatoes and sweetcorn on a baking tray, add salt and pepper to taste and the 4 tbsp rapeseed oil and put the tray in the oven for around 20 min or until the vegetables are cooked.

In the meantime make the vinaigrette. Put the coriander, garlic, oil, the lime juice, salt and pepper into a blender and blend until all the ingredients have mix very well. Keep aside.

Prepared the rest of the ingredients to garnish the salad: Cheese, coriander, spring onions and chiltepin.

Once the vegetables are cooked, serve some in a plate, garnish with the cheese, coriander, spring onions and chiltepin and add some coriander vinaigrette for more flavour.

Listo!

Provecho!


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