Ingredients with Measurements:
- 1 block of Tumo de Caso cheese, diced
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 avocado, diced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- 1/2 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced Tumo de Caso cheese, black beans, red bell pepper, red onion, avocado, and cilantro.
2. In a separate small mixing bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Serve immediately or chill in the refrigerator for up to an hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 287
- Fat: 19g
- Carbohydrates: 22g
- Protein: 9g
- Fiber: 9g
Substitutions for ingredients:
- Tumo de Caso cheese can be substituted with feta cheese or queso fresco.
- Black beans can be substituted with kidney beans or chickpeas.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Red onion can be substituted with white or yellow onion.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or corn for extra flavor and texture.
- Top with crushed tortilla chips or sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to rinse the black beans well to remove any excess salt.
- Dice the ingredients into small, bite-sized pieces for easy eating.
- Adjust the amount of lime juice and salt to taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled chicken or steak.
Suggested side dishes:
- Tortilla chips or cornbread
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, rinse the black beans again or add more diced avocado to balance the flavors.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Tumo de Caso cheese is a traditional cheese from the Andes region of South America.
Flavor profiles:
- This salad has a fresh and tangy flavor with a creamy texture from the Tumo de Caso cheese and avocado.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Peruvian