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Youth-run garden provides 10,000 pounds of produce for San Diego families
UC SAREP's Sustainable Agriculture and Food Systems grant helps support Second Chance garden
Fifteen-year-old Xavier knows the anger within him will never leave. “I can't ever get rid of it,” he said.
“I've always wanted to just fight for no reason; I just had an anger issue, losing my temper quick with people,” added Xavier, a ninth-grader in San Diego County. “I have high expectations of myself.”
Xavier is working to keep his emotions under control, and he has found a sense of calm through his volunteer work. He was an intern – and then a peer supervisor – in the youth-run garden of Second Chance, a San Diego-based organization that works to break the cycles of poverty and incarceration by providing housing and job training to adults and young people.
Operating their garden as a small farm business, youth in the program, ages 14 to 21, offer produce to the community through their farm stand and a CSA (Community Supported Agriculture) model.
“The project incorporates a ‘farm to fork' approach in which youth not only experience how to grow food, but how to cook and eat healthfully,” said Gail Feenstra, director of the University of California Sustainable Agriculture Research and Education Program, which has a grant program that funds research and education projects – such as the youth garden – supporting sustainable food systems.
“Second Chance works primarily with youth in communities of color, providing them with training and also helping them develop confidence in themselves,” Feenstra said.
Filling a critical need for fresh produce
Caelli Wright, program manager of the Second Chance youth garden, said that grant funds from SAREP – a program of UC Agriculture and Natural Resources – have been used to purchase the supplies needed to sustain the program. The garden has filled a critical need for produce during the COVID-19 pandemic.
“After the pandemic hit, we recognized the increased need for fresh food in our neighborhoods,” Wright said. “That need was already there – southeast San Diego is considered a ‘food swamp' or ‘food apartheid', if you will – and with the onset of COVID, that need just escalated with unemployment and complications in our food production systems.”
Through a partnership with UC San Diego Center for Community Health and Encanto Elementary School (located down the block from the garden), donations enabled the program to give its CSA shares to about 25 families at Encanto. Over the course of the pandemic, the youth have grown 10,000 pounds of produce to donate.
At the same time, the program helps the young participants grow. For Xavier, being outdoors with peers empowered him to develop positive relationships. Previously, as a student in a charter school program, he was not accustomed to interacting with people and groups. Volunteering in the youth garden has given him a fresh perspective and understanding of others.
“Learning to be patient with people and [to] accept sometimes that if I don't know something, I need to ask about it, because I used to be so in my ego that I thought I knew everything,” Xavier explained. “But I don't know everything – I just learned to accept some things…that's just being part of life. And that's something that the garden has helped me with, personally.”
Opportunities for personal, social growth
Developing – and redeveloping – social skills are especially important for students, as they return from the disconnections associated with remote learning.
“Right now, with a lot of students facing the aftermath of COVID and being restricted to learning at home and not getting as much social interaction in their daily lives, it's led to a lot of challenges, mental health-wise, and social and emotional learning-wise,” Wright said. “The garden program provides that opportunity that some youth have been missing out on.”
In southeast San Diego, such crucial opportunities for personal growth and career exploration are harder to come by, and Second Chance started the garden in 2012 to give youth a unique work experience and valuable skills. About 400 young people have participated in the program.
“The youth that we serve are coming from low-income neighborhoods that are underserved with resources,” Wright said. “They just are not exposed to the same opportunities [as those in higher-income areas] to build skills or be ready for the workforce or to reach higher education – so that's where our program comes in and helps deliver those needed services.”
Xavier, who originally came to the garden because he heard that landscaping could be a lucrative career, recently finished his second stint as a peer supervisor in the youth garden. With his new skills, he and his cousin are looking to start a business of their own, cutting grass and doing yardwork in their community.
And, late last month, Xavier transferred to a more traditional high school environment.
“Being in a charter school after two, three years,” he said, “I've realized I miss being around more people.”
4-H youths raise turkeys to save for college and learn about farming
While most Americans choose their Thanksgiving turkeys from the meat department at the local grocery store, Brylee Aubin and Yaxeli Saiz-Tapia can tell you the life histories of their holiday birds. The Sonoma County teenagers raise heritage turkeys together as part of a 4-H youth development project and sell them for Thanksgiving. For the last two years, Yaxeli's older brother Uli has joined the project and, between the three of them, they raised 47 turkeys this year.
The Heritage Turkey Project in Sonoma County has about 15 members of the UC Cooperative Extension's 4-H youth development program and the National FFA Organization growing more than 200 heritage turkeys this year, according to Catherine Thode, who has been leading the project for 15 years.
“Our project leaders are active breeders of heritage turkeys and some of our 4-H and FFA youth are now raising breeding pairs and hatching their own birds,” Thode said. “Each project member raises their small flock of birds on their own property and shoulders the responsibility of providing their feed and care.”
The Heritage Turkey Project promotes the preservation of heritage turkey breeds, sustainable farming and responsible animal husbandry. While raising the animals, the youths learn life skills and earn money for their work.
“The money I raise from raising and selling turkeys goes towards my college fund and to more 4-H projects like market goats or sheep,” said 15-year-old Brylee, who sells her turkeys for $9.50 per pound.
Three years ago, Brylee's neighbor, Yaxeli joined her in the heritage turkey project.
“I have learned how to care for animals, the importance of raising organic and the costs involved,” said Yaxeli, 14. “I have gained a firm understanding of how my birds are raised and processed versus corporate methods. Having the opportunity to participate in this project has strengthened my value for the importance of where my food comes from.”
Consumers benefit by getting turkeys that are farmed organically, fed high-quality grains, and never frozen, said Brylee.
“There are so many benefits to raising these beautiful birds,” said Uli Saiz-Tapia, 17. “First, you learn the cost of running a business, how to reinvest for the next year, the different stages of turkey growth and how to manage issues that arise such as the turkeys fighting, how they react to fluctuating temperatures, how to keep them safe and nourished properly. Learning about the process of getting our turkeys ready to be purchased has really benefitted my understanding of anatomy, the amount of work it takes in preparing them and the importance of not wasting food.”
The group sold out of turkeys in early November.
“Back in March, we really wondered if we should even do the project this year, not knowing what was going to happen with COVID restrictions and the impact on the economy,” Thode said. “We ended up with more project members than we've ever had, and over 200 turkeys to be sold for the Thanksgiving market.”
The 4-H members started the season with more turkeys, but lost some birds to predators. Wildfires seemed to drive more predators to the Sonoma County farms this year, she said.
“Things are fast and furious right now,” Thode said a week before Thanksgiving as the group prepared their turkeys for processing and distribution to people who placed orders. “I'm about to enter the busiest seven days of our year. It will take all weekend to have the birds processed, weighed, labeled. Then, we hunker down to sort and assign turkeys to our customer list.”
While selling turkeys, the group encourages customers to meet the farmers and to visit https://livestockconservancy.org/index.php/heritage/internal/conservation-priority-list#Turkeys to look up the history and breed characteristics of the turkey they are purchasing. In past years, some customers have taken photos of themselves with the person who raised their bird.
“We not only have a master list of customers and their desired sizes, but we create a spreadsheet for every project member with a list of the turkeys they've grown that year,” Thode said. “Each turkey is identified in the spring or early summer with a small metal wing band that lists the grower and an individual number for that turkey. When the turkey is sold, the buyer knows which project number grew their turkey, and the variety of turkey that they are purchasing. We think it's important that our customers know this. In fact, when they come to pick up their turkey, they write their check to the actual grower of their turkey.”
To learn more about the Heritage Turkey Project, visit https://heritageturkeyproject.webs.com.
Competencia de cocina 4-H: pregonando el verde y blanco
¿Qué cosa es algo verde y blanco que además gana el concurso de cocina de chili de 4-H?
Chili, 4-H chili.
Y justo a tiempo para el Súper Tazón del domingo 4 de febrero, en el que los Patriotas de Nueva Inglaterra se enfrentan a las Águilas de Filadelfia en Minneapolis.
Un equipo de hermanos del Club 4-H de Dixon Ridge ganó el concurso de chili 4-H 2018, del condado de Solano, con una receta titulada “Chili verde y blanco 4-H", preparada con paleta de puerco y salchichas de puerco y cuatro diferentes variedades de chilis. La competencia en la que participaron cinco equipos se llevó a cabo en la secundaria Pena Adobe, de Vacaville, durante el Día de las Habilidades de 4-H en el condado de Solano.
Los miembros del equipo campeón de chili de Dixon - Maritzia Partida Cisneros, Miguel Partida Cisneros, Moncerrat “Monce” Torres Cisneros y Rudolfo “Rudy” Radillo Cisneros – usaron cuatro diferentes chilis verdes: pasilla, Anaheim, serrano y morrón, para darle sabor y picor al chili blanco (puerco).
Los hermanos compitieron el año pasado como los Mean Green Machines, portando su uniforme y sombrero oficiales en blanco y verde de 4-H. Este año, ellos eligieron la misma receta pero ajustaron su nivel de picante. También lucieron un atuendo diferente de 4-H junto con los sombreros de chef blancos, inscritos con sus nombres.
El equipo de Dixon Ridge compitió contra el equipo Delta del Club 4-H de Rio Vista, el cual preparó un “Chilicioso”; el equipo Hillbilly Chili del Club 4-H Tremont de Dixon; el equipo Lil' Peppers del Club 4-H de Pleasants Valley; el equipo Chicken Enchilada Chili (el cual ganó la competencia del año pasado) y el equipo Minecraft del Club 4-H de Sherwood Forest, Vallejo, el cual preparó el Ruby Redstone Chili.
Todos ellos respondieron a las preguntas de los evaluadores y les sirvieron muestras de su chili. John Vásquez Jr., miembro de la Junta de Supervisores del condado de Solano, fungió como juez del concurso de chili junto con los agentes de la policía de Vacaville, Jeremy Johnson, Shawn Windham y Steve Moore. Windham también es presidente de la Junta de Fideicomisarios del Distrito Escolar Unificado de Vacaville.
Todos los evaluadores describieron los platillos de chili como deliciosos, señaló la coordinadora Kelli Mummert, líder comunitaria del Club 4-H de Pleasants Valley en Vacaville.
"La competencia de chili es una gran oportunidad para que los jóvenes practiquen, mejoren su confianza y le pongan chispa a su creatividad", dijo Valerie Williams, representante del Programa 4-H en el condado de Solano". Los miembros del equipo de chili adquieren destrezas en la preparación de alimentos, aprenden sobre seguridad en la cocina y alimentos y usan conceptos de matemáticas y ciencias, a la vez que elaboran recetas de chili".
Cada uno de los miembros del equipo ganador recibió un certificado de regalo por 15 dólares de la heladería Cold Stone.
“Me gustaría decir que me sentí extremadamente impresionado con todos los equipos y sus participaciones en esta competencia”, indicó Windham. “No obstante que hubo un claro ganador del concurso, cada uno de los equipos preparó un muy buen chili y todos mostraron que tienen una gran habilidad para trabajar juntos como equipo de manera colaborativa y que poseen destrezas culinarias sólidas”.
“Pienso que todos los equipos mostraron madurez y tuvieron una excelente presentación de su chili”, manifestó Windham. “Todos estaban muy entusiasmados sobre sus creaciones. Encontré que todos los chilis estaban muy sabrosos y creo que todos los equipos realizaron un excelente trabajo representando a 4-H. También me sentí muy complacido de poder organizar el evento en una de la escuelas de nuestro Distrito Escolar Unificado de Vacaville”.
Windham agregó que “seré honesto en que no estaba seguro qué esperar porque no había participado en el concurso de chili anteriormente. Sin embargo, resulté agradablemente sorprendido y realmente disfruté las creaciones de cada equipo y la posibilidad de hablar con los chicos sobre cómo surgieron las recetas para el chili. ¡Es muy divertido y espero que me vuelvan a invitar el año próximo!”
Por su parte, Vásquez indicó que "creo que el chili ganador de este año cuenta con todas las cualidades que un chili ganador debe tener: sabor, aroma, textura, color y presentación. Disfrute del hecho de contar con tres agentes del Departamento de Policía de Vacaville como jueces este año. Sus habilidades de poder recordar en gran detalle hicieron el trabajo como jueces más fácil cuando consultábamos nuestras notas una y otra vez sobre cada uno de los participantes. Tuve el honor de participar como juez y presentador de los premios tanto para el Día de Habilidades y Proyectos y la Noche de Logros de 4-H para jóvenes de 16 años. A través de los años, Shelli (su esposa) y yo hemos visto a jóvenes de 4-H crecer y convertirse en adultos impresionantes y eso ha sido muy gratificante para nosotros”.
Moore dijo que los miembros de todos los equipos fueron "educados, profesionales y conocedores para su grupo de edad. Aun cuando el consenso fue de un ganador, siento que cada grupo presentó un buen producto. Para mí, era la primera vez que asistía a un evento auspiciado por el programa 4-H y quedé muy impresionado". Moore está interesado en que sus dos hijos participen en el programa 4-H.
Los otros participantes del concurso de chili fueron:
- Equipo Hillbilly Chili del Club 4-H de Tremont: Alaina Austin, Isabel Martínez, Trinity Road y Sara Yates
- Equipo Lil' Peppers, de Pleasants Valley: Jessie Means, Maya Farris, Naomi Lipary y Maliyah Desmarais
- Equipo Minecraft, de Sherwood Forest: Darren Stephens, Celeste Harrison, Julietta Wnholds y Hanna Stephens
- Equipo Delta de Río Vista: Olivia Stone, Anuheua Rivas, Maddie Baughman y Sofía Gutiérrez
He aquí la receta ganadora, Pregonando el verde y blanco:
Equipo Green and White Chili de 4-H
Programa 4-H de Dixon Ridge
2 libras de paleta de puerco cortada en pedazos de ½ pulgada
2 libras de salchicha de puerco molida
Aceite de oliva (el necesario para dorar la carne)
Dos latas de 28 onzas de salsa verde para enchiladas
2 cebollas, cortadas en pedazos grandes
2 de cada uno de los siguientes chiles picados en cubos: pasilla, Anaheim, serrano y morrón
2 dientes de ajo, picaditos
2 tomatillos, en cubitos
1 un manojo de cilantro, picadito
Agua, aproximadamente una taza
Fécula de maíz para espesar, si se necesita
Especies para sazonar al gusto: consomé de pollo, pimienta negra, sal de ajo y comino
Preparación: dore la carne de puerco en el aceite de oliva en una olla grande. Agregue la salchicha molida y continúe cocinando a fuego alto hasta que la carne se dore (alrededor de 30 minutos). Agregue el agua y las especies. Cocine durante otros 30 minutos. Agregue la salsa verde para enchiladas. Baje el fuego y hierva a fuego lento durante 30 minutos. Mientras que la mezcla hierve, corte las cebollas en pedazos grandes, pique el ajo, corte los chiles, tomatillos y cilantro. Agréguelos a la olla y continúe cocinando hasta que el puerco esté blandito (alrededor de 30 a 45 minutos). Revise el sabor y ajuste las especies al gusto. De ser necesario, puede espesar la mezcla con fécula de maíz.
Los clubes 4-H de Dixon Ridge, Tremont, Pleasants Valley, Rio Vista y Sherwood Forest se encuentran entre los 12 clubes que existen en el condado de Solano. Los otros son Maine Prairie 4-H y Roving Clovers 4-H, ambos de Dixon; Elmira 4-H y Vaca Valley 4-H, del área de Vacaville; Westwind 4-H y Suisun Valley 4-H, de Fairfield-Suisun y Travis Air Force Base 4-H Club, de Travis.
El Programa de Desarrollo Juvenil 4-H del condado de Solano es parte del programa de Extensión Cooperativa de UC. Las cuatro H representan en inglés head (cabeza), heart (corazón), health (salud) y hands (manos) bajo el lema “Hacer lo mejor, aún mejor”. El programa 4-H está abierto a todos los niños y jóvenes de 5 a 19 años. Bajo los proyectos apropiados para cada edad, ellos aprenden destrezas a través de proyectos prácticos que van desde artes y manualidades, a computadoras, liderazgo para el cuidado de perros, conejos y carpintería. Los participantes desarrollan destrezas que no obtendrían en su hogar o en escuelas públicas o privadas. Para más información, contacte a la representante del Programa 4-H del condado de Solano Valerie Williams, escriba a vawilliams@ucanr.edu o en el enlace http://solano4h.ucanr.edu/Get_Involved/.
4-H chili cookoff: Heralding green and white
What's green and white and wins a county 4-H chili cookoff?
Chili, 4-H chili.
And it's just in time for Super Bowl Sunday on Feb. 4 when the New England Patriots square off in Minneapolis, Minn., with the Philadelphia Eagles.
A sibling team from the Dixon Ridge 4-H Club won the 2018 Solano County 4-H Chili Cookoff with a recipe titled “4-H Green and White Chili," featuring pork shoulder and pork sausage and four different varieties of peppers. The five-team competition took place at the Pena Adobe Middle School, Vacaville, during the Solano County 4-H Project Skills Day.
The members of the Dixon championship chili team - Maritzia Partida Cisneros, Miguel Partida Cisneros, Moncerrat “Monce” Torres Cisneros and Rudolfo “Rudy” Radillo Cisneros - used four different green peppers: pasilla, Anaheim, serrano and green bell pepper to flavor and spice the white (pork) chili.
The siblings competed last year as the “Mean Green Machines,” wearing their official green and white 4-H uniforms and hats. This year they chose the same recipe but adjusted its heat. They also donned different 4-H attire along with white chef hats, inscribed with their names.
The Dixon Ridge team competed against Team Delta of the Rio Vista 4-H Club, which prepared “Chili-licious”; Hillbilly Chili Team from Tremont 4-H Club, Dixon, “Hillbilly Chili”; Lil' Peppers Team from the Pleasants Valley 4-H Club, “Chicken Enchilada Chili” (the team won last year's competition); and Team Minecraft of the Sherwood Forest 4-H Club, Vallejo, which prepared “Ruby Redstone Chili.”
They answered questions from the evaluators and served them samples. John Vasquez Jr. of Vacaville, member of the Solano County Board of Supervisors, judged the chili contest with Vacaville police officers Jeremy Johnson, Shawn Windham and Steve Moore. Windham is also the president of the Vacaville Unified School District Board of Trustees.
The evaluators all described the chili dishes as delicious, said coordinator Kelli Mummert, a community leader in the Pleasants Valley 4-H Club, Vacaville.
"The Chili Cook Off is a great hands-on opportunity for youth to build confidence and spark their creativity," said Valerie Williams, Solano County 4-H Program representative. " Chili team members build food preparation skills, learn food and kitchen safety, and use math and science concepts, as they develop their chili recipes."
Each member of the winning team received a $15 Cold Stone Creamery gift certificate.
“I would have to say that I was extremely impressed with all of the teams and their entries in the contest,” said Windham. “While there was one clear winner of the contest, every one of the teams made a very good chili and showed that they have a strong ability to work together as a team collaboratively and that they have very strong cooking skills.”
“I think all of the teams showed maturity and had a great presentation for their chili,” Windham said. “They were each very enthusiastic about their creation. I found all of the chilis to be very good and I thought the teams did an excellent job of representing 4-H. I was also very pleased we were able to host the event at one of our Vacaville Unified School District schools.”
Windham added: “I will be honest in that I wasn't sure what to expect because I haven't been involved with the chili contest before. However, I was very pleasantly surprised and really enjoyed each of the teams' creations and the ability to talk with the kids about how they came up with the recipes for their chili. It is a lot of fun and I hope to get an invite again next year!”
Said Vasquez: "I believe this year's winning chili had all the qualities that a winning chili should have: flavor, aroma, texture, color and presentation. I enjoyed having three police officers from the Vacaville PD this year as judges. Their skills in remembering in great detail made the job of judging much easier, as we refer back to our notes on each one of the entries. I've had the honor of attending as a judge and as a presenter of awards on both Project Skills Day and the 4-H Achievement Night for 16 years. Over the years, Shelli (his wife) and I have watched young 4-H'ers grow to become young, impressive adults and that has been rewarding to us.”
Moore said all the team members were "polite, professional and knowledgeable for their age group. While the consensus was one winner, I feel that each team presented a good product. For me, it was my first time attending a 4-H-sponsored event and I was very impressed." He is interested in involving his two sons in 4-H.
The other participants of the cookoff:
- Hillbilly Chili Team, Tremont 4-H Club: Alaina Austin, Isabel Martinez, Trinity Road and Sara Yates
- Lil' Peppers Team, Pleasants Valley: Jessie Means, Maya Farris, Naomi Lipary and Maliyah Desmarais
- Team Minecraft Team, Sherwood Forest: Darren Stephens, Celeste Harrison, Julietta Wnholds and Hanna Stephens
- Team Delta, Rio Vista: Olivia Stone, Anuheua Rivas, Maddie Baughman and Sofia Gutierrez
Here's the winning recipe, heralding the green and the white:
4-H Green and White Chili
Dixon Ridge 4-H Club
2 pounds pork shoulder cut in ½-inch chunks
2 pounds ground pork sausage
Olive oil (as needed to brown meat)
Two 28-ounce cans green enchilada sauce
2 onions, coarsely chopped
2 of each pepper diced: pasilla, Anaheim, serrano and green bell pepper
2 cloves of garlic, minced
2 tomatillos, diced
1 bunch of cilantro, chopped
Water, approximately 1 cup
Cornstarch for thickening if needed
Seasonings to taste: chicken bouillon, black pepper, garlic salt and cumin
Directions: In a large stock pot, brown pork in the olive oil. Add the ground sausage and continue cooking over high heat until meat is browned (about 30 minutes). Add the water and seasonings. Cook an additional 30 minutes. Add green enchilada sauce. Turn heat down and simmer for 30 minutes. While mixture is simmering, coarsely chop the onions, mince the garlic, dice the peppers and tomatillos and chop the cilantro. Add these to the pot and continue cooking until the pork is tender (about 30 to 45 minutes). Check flavor and adjust seasonings to taste. If needed, thicken with the cornstarch.
The Dixon Ridge, Tremont, Pleasants Valley, Rio Vista and Sherwood Forest 4-H Clubs are among the 12 clubs in Solano County. The others are Maine Prairie 4-H, Roving Clovers 4-H, both of Dixon; Elmira 4-H, Vaca Valley 4-H, both of the Vacaville area; Westwind 4-H and Suisun Valley 4-H, both of Fairfield-Suisun; and Travis Air Force Base 4-H Club from Travis.
The Solano County 4-H Youth Development Program is part of the UC Cooperative Extension Program. The four H's stands for head, heart, health and hands, with the motto “Make the Best Better.” 4-H is open to all youths ages 5 to 19. In age-appropriate projects, they learn skills through hands-on learning in projects ranging from arts and crafts, computers and leadership to dog care, poultry, rabbits and woodworking. They develop skills they would otherwise not attain at home or in public or private schools. For more information, contact Solano County 4-H Program representative Valerie Williams at vawilliams@ucanr.edu or link to http://solano4h.ucanr.edu/Get_Involved/.
Congresista de EUA ayuda a preparar alimentos saludables para programa de nutrición de la UC
Cuando el congresista de Estados Unidos Jim Costa supo de los programas federales de educación sobre nutrición financiados por el gobierno federal que se ofrecen en su distrito, hizo planes para visitarlos.
Deseaba conocer, poniendo manos a la obra, acerca del programa UC CalFresh de la UC, en el cual los educadores de Extensión Cooperativa de la UC visitan los salones de clases para compartir nuevos alimentos, enseñar estrategias para comer saludablemente y demostrar actividades físicas a niños y familias de bajos recursos.
Este abril, el congresista Costa no solo se reunió con alumnos del segundo grado de la primaria La Vina en el condado de Madera, su maestra Verónica Nava y el director Jesús Navarro, sino que se metió la corbata en la camisa y ayudó a mezclar ingredientes saludables como frijoles negros, chiles morrón y mangos frescos en una ensalada para que probaran los niños.
"Crecí en un área rural como ustedes y asistí a una maravillosa escuela, como la de ustedes", dijo Costa a los niños. "Ustedes son afortunados de tener clases como esta. Es muy importante tener buenos hábitos alimenticios".
Costa señaló que es un honor representar a los estudiantes de segundo grado y a sus padres en Washington, D.C.
"¿Me pueden hacer un favor?", preguntó. "¡Quiero que sean lo mejor que puedan ser! Si les va bien en lo que hacen, Estados Unidos será un mejor país".
Antes de que Costa se retirara, tomó el juramento de 4-H a los niños:
Prometo:
Usar mi mente para pensar con más claridad,
mi corazón para ser más leal,
mis manos para ser más servicial,
mi salud para cuidarme más,
por mi club, mi comunidad,
mi país y mi mundo.
Cuando Costa era joven fue miembro de 4-H, un programa de desarrollo juvenil de Extensión Cooperativa de la UC que se ofrece a niños y jóvenes de 9 a 19.
El congresista Costa mezcló los ingredientes de la siguiente receta, para los estudiantes:
Ensalada de frijoles negros y mango
Ingredientes:
- 1lata de 15onzas defrijolesnegros,enjuagados yescurridos
- 2 tazas de mango fresco sin cáscara y hueso y cortado en cubitos (aproximadamente dos mangos pequeños)
- 1/4 de taza de cebollines verdes
- 1/4 de taza de pimiento morrón picado
- 2 cucharadas de jugo de limón verde
- 2 cucharadas de 100 por ciento jugo de naranja
- 1 cucharada de cilantro fresco picado
- 1/2 cucharadita de chile en polvo
- 1/4 cucharadita de comino molido
Mezcle todos los ingredientes en un tazón grande. La ensalada puede ser servida enseguida, pero es mejor si la tapa y enfría por lo menos durante una hora para que los sabores se mezclen bien.
