Jul 22, 2009 7:12 am US/Pacific
Black Bean Salad
Black Bean Salad
Black Beans - 15 oz can, drained and rinsed
Corn Kernels- 15 oz, fresh or canned
Red onion- 1/4 cup, chopped
Mango- 1/4 cup, chopped
Cilantro - 3 T, finely chopped
Jalapeno- finely chopped ( use as much heat as you can take)
Cumin Powder- 1 tsp
Coriander powder- 1/8th tsp
Lime Juice - 1 tsp
salt- to taste
For Serving
A bag of Corn Chips
Garnish
Shiba's Tamarind Chutney – 1, 7 oz bottle.
• In a bowl, combine all the ingredients together and stir gently.
• Spoon them over corn chips and drizzle about 1/8th of a tsp of tamarind chutney on the top and serve immediately.
Sacramento Natural Foods Co-op
Vegetarian Indian Cuisine: Seasonal Indian Recipes
Saturday, July 25 2009, 10:00am - 12:30pm
$45 – Bring a friend for FREE
1900 Alhambra Boulevard, Sacramento, CA 95816
Call phone (916) 455-2667 to register
www.sacfoodcoop.com
In this series, Shankari shares her family's secrets for authentic vegetarian Indian cuisine. Taste how light and healthy Indian food can be when prepared with the finest organic seasonal vegetables using minimal fat. Learn about basic traditional ingredients and the importance of using whole spices. Expand your understanding of Indian cuisine, through Shankari's stories about Indian culture and history.
Seasonal Indian Recipes
Menu: Chick peas with green mango salad—split chick pea, bell peppers and green
mango with a hint of spice;
Grilled Paneer- Paneer (Indian cheese) marinated in spices;
Grilled corn with spicy butter;
Minted pea soup with ginger,
Fresh squash salad with ginger.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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