2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh
cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
Not exact matches
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley,
cilantro and mint) 1/2 cup / 120 ml olive oil
Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Remove
from heat and stir in the
cilantro and lime
juice; season with salt.
Add the sour cream, two of the poblano peppers, garlic, onion,
juice from 1 lime, 2 tablespoons of the
cilantro, cumin, salt, and ground black pepper to a food processor.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut
from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh
cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Add in the flesh
from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped
cilantro, the
juice from 1 lime, and 1 teaspoon of salt.
A fresh salsa made
from tomatoes, onions,
cilantro, serranos and a splash of lime
juice pico de gallo is widely popular here in Texas.
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt •
juice from one small lemon • 2 tablespoons olive oil + extra for garnish • chopped
cilantro for garnish • chopped green serrano for garnish
This easy recipe is very filling and made with nutrient - dense ingredients like healthy fat
from the avocado oil, fiber - rich organic cauliflower, detoxifying
cilantro and alkalizing lime
juice.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped
Juice from 2 fresh limes Whole bunch of chopped fresh
cilantro A dash of your favorite hot sauce (I use Chalula)
Remove
from heat and stir in
cilantro and lemon
juice.
Add in the next 5 ingredients,
from the chopped carrots to the chickpeas, leaving the lemon
juice and
cilantro for later.
Remove
from heat and stir in lime
juice,
cilantro, and salt.
16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped
Juice from 2 fresh limes Whole bunch of chopped fresh
cilantro A dash of your favorite hot sauce (I use Chalula).
2 pounds large shrimp, peeled and deveined 1 cup tequila
juice from 3 limes 3/4 cup chopped fresh
cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
This
juice is a nutritional powerhouse, packed with parsley and
cilantro known to bind and purge heavy metals
from the body, purifying your tissues, organs and blood.
salt, plus more, to taste
Juice from 1 fresh lime Toppings:
Cilantro leaves, chopped peanuts, pomegranate seeds
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh
cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
The second time, I made the rice per the package instructions, removed it
from the heat, and then added the lime
juice, 2 tsp EVOO, and
cilantro.
Remove
from grill and season with the remaining lime
juice and sprinkle with
cilantro.
Made
from juicy tomatoes, red onions, and seasoned with lime
juice,
cilantro, garlic and jalapeno chiles, this pico de gallo - style salad serves as a great appetizer, snack, or side dish for Mexican night.
4 corn cobs 1/2 cup Greek yogurt
Juice from 1 lime 1/4 cup crumbled cotija cheese 1/2 teaspoon chili powder 1 tablespoon chopped
cilantro Salt & black pepper
Let the vegetables cool for ten minutes, squeeze the soft garlic
from its peels, and blitz everything in a food processor (or high - powered blender) with some fresh
cilantro, lime
juice, and salt.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime
juice, 1 t cumin, 2 t fresh oregano / kernels
from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter for sautéing tortillas.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut
from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for
juice 1/2 cup
cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Marinade (adapted
from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped
juice of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup fresh
cilantro
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of
cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes,
juice (start with the
juice from 1 lime and adjust to your taste) sea salt & black pepper
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp
juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh
cilantro stems 4 cups seeded peeled pumpkin (
from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 medium mango, diced 1 garlic clove, minced or pushed through a press 1/2 small red onion, finely diced 1 lime,
juiced 1 small canned chipotle pepper, minced * 1 tbsp of adobo sauce (
juice from can) * 1/2 tsp salt fresh
cilantro, roughly chopped (optional)
Finally, remove
from heat and add the
cilantro and lime
juice.
This dressing has citrus
from the lime
juice, a bright freshness
from the
cilantro... and, oh... did I mention the creaminess comes
from avocado???
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange
juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (
from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh
cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Pico De Gallo is a delicious snack made
from fresh tomatoes, onions,
cilantro, and lime
juice.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh
cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water
Juice from 1 lime
Once cooked, remove the transfer the squash to a large bowl and add minced chipotle chili,
cilantro and
juice from the remaining lime.
Ingredients 1/3 cup fresh
cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced
juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
Remove
from heat and stir in tomatoes, onion,
cilantro, chipotle chiles, lime
juice, and salt.
It's naturally low fat, low in calories and full of good for you vitamins, minerals and phytonutrients — since it's made
from tomatoes, chile peppers, onions,
cilantro and fresh lime
juice.
Combine the scallion,
cilantro, and as much of the jalapeño as you'd like in a medium bowl with the
juice from half the lime.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of
Cilantro, Chopped
Juice From 1 Large Lime Salt to Taste
Cilantro is the major flavour in the sauce, with hits
from the ginger, garlic, basil and fresh lime
juice.
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained
Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful
cilantro leaves, washed
Piquant sauce 1/4 cup vegan mayonnaise (e.g., Vegenaise) 3 tablespoons chopped fresh
cilantro 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 clove garlic, peeled and pressed or finely chopped 4 tablespoons freshly squeezed lime
juice,
from about 1/2 lime Heat the grill to medium - high.
Once the filling has finished cooking, add the fresh
cilantro and the
juice from half a large lime.
1 can organic black beans, rinsed or 1 1/2 cups cooked beans
from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped
cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste
Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
In a medium bowl, mix avocado, remaining red onion, tomato, half the
cilantro, the
juice from the remaining half lime, and 1/8 tsp salt.
Add
juice from 1 lime, along with about 1/4 cup chopped
cilantro, and a pinch of sea salt and pepper.
This light and healthy vegetarian Mexican casserole gets its great flavor
from tons of fresh ingredients, like
cilantro, plum tomatoes, lime
juice, and jalapeño peppers.
Remove
from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime
juice, and
cilantro.
Remove
from oven and add beans,
cilantro and lime
juice.