Cilantro Lime Corn And Green Beans Recipes

MARINATED GREEN BEANS WITH CILANTRO AND GARLIC

Steps:

• Place minced garlic and chopped cilantro in a large bowl and set aside.
• Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
• Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

EASY CILANTRO-LIME RICE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
• Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

CUBAN BLACK BEANS WITH CILANTRO AND LIME

Steps:

• Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
• Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

STEAMED FRESH GREEN BEANS

Steps:

• Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes.

SWEET POTATOES WITH CILANTRO BLACK BEANS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro., With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Steps:

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

CROCKPOT CILANTRO LIME CHICKEN WITH CORN & BLACK BEANS

Steps:

• Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
• Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
• Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.