Mexican Corn Salad

Ingredients:

2 tbsp chopped fresh cilantro
1/2 cup salsa
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
1 cup chopped zucchini
1 red bell pepper, diced
3 tbsp butter
2 cups cooked whole corn kernels




Method:

Take a heavy large skillet and melt the butter over medium-high heat. Now add the corn, bell pepper, green onions, zucchini and jalapeno pepper into the skillet.

Saute for about six minutes until vegetables gets tender. Then remove from heat and refrigerate vegetables until they get chilled. Once the vegetables are chilled, add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper according to taste. Enoy the Mexican corn salad with your meal...

Mexican Tomato Salad

Ingredients:

1/4 cup diced cilantro
1/2 cup cucumber, chopped coarsely
1/2 onion, diced
1/4 cup sliced olives
2 large tomatoes, properly chopped
1/4 cup lemon juice




How to make-

Pour all the ingredients together in a bowl and mix well. Marinate at least for one hour to develop flavour. Your Mexican tomato salad is ready to serve chilled. Enjoy and share !!!!

Machaca Con Huevos

Ingredients:

1 tsp serrano chillie, diced finely
Pinch of cumin
Pinch of salt
1 tsp lard
3 eggs, beaten properly
1/4 cup machaca
1 small seeded and diced tomato
1/ 4 cup onion, coarsely chopped





Method:

Heat the lard in a medium vessle and saute the onions and serrano chillie for about 20 seconds. Than add in the machaca and continue to heat it for about 1 minute.

Mix in the tomato and all other seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs and with a wooden spoon or spatula keep scraping it to make them scrambled.

When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Your Mexican food is ready to enjoy!!!!

Black Bean Tortilla Pie

Ingredients:

2 Egg whites
Onions finely chopped, as required
1 c Green bell pepper finely Chopped
4 c Lowfat tortilla chips chopped coarsely
1 c Lowfat cheddar cheese shredded properly
1/2 c condensed Vegetable stock
2 Garlic cloves finely chopped
8 oz Green chillies chopped finely and drained
Nonstick cooking spray
15 oz Black beans, canned
1/2 c Lowfat 2 percent milk




Method:

Spray 2-qu casserole with non-stick cooking spray and heat oven to 375F. In a blender, mix beans, milk, and egg whites until they get smooth. Set aside. Cook onion, bell pepper, stock, garlic, chillies in 10-inch skillet over medium flame for 5 minutes and stir occasionally, until onion becomes tender.

Now place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese and bake this dish for 30-35 minutes and serve with chilly sauce if required. Relish the famous Mexican appetizer Black Bean Tortilla Pie with every bite.