On the weekend I had a craving for some healthy mexican style food, so I decided to make some delicious sides that are nice and cool for a hot day - and full of living food goodness. The bean and bourghal mix is really nice on a burrito with guacamole, lettuce, tomato and salsa.
Here are two recipes that are quick and easy to make:
Bean and Bourghal salad with fresh lime
Ingredients
1 cup fine grit bourghal
1/2 teaspoon ground cumin
1 teaspoon sea salt
1 1/4 cups boiling water
2 cloves organic garlic unpeeled
1 400g can organic red kidney beans, rinsed and drained
1 cup canned whole kernel organic corn, drained
1 cup canned organic chick peas
1/2 cup finely chopped red onion
(optional) 1 jalapeño pepper minced
3 tablespoons extra virgin olive oil2 limes freshly juiced
Directions
1. In a large bowl, combine the bourghal, cumin and sea salt, stirring in the boiling water. Seal with cling wrap and set aside for 10 minutes.
2. In a small pan, cook the unpeeled garlic cloves over medium heat until toasted and the skin is golden brown. Once the bourghal mix is ready, peel the garlic and mince, combining with the bourghal.
3. Stir in the red kidney beans, chickpeas, corn, onion, jalapeño, olive oil and lime juice. Serve warm, cool or on a burrito wrap!
Fresh Garlicky Guacamole
Ingredients
2 avocados
1 teaspoon sea salt
3 cloves organic garlic, minced1 lime, juiced
Directions
1. In a bowl, combine avocados, sea salt, garlic and lime. Mash with a fork until a smooth, rustic texture with smaller chunks of avocado
Hope you enjoy!
~ Arielle
