Cuban Picadillo with Zesty Black Bean Salad There are many different versions of this one pot wonder in Latin America. Picadillo livens up mince and makes the most of your pantry essentials. Dinner Print this recipe Details Serves: 6Number of ingredients: 21To prep: 15 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1683Calories: 400Protein: 48.5gFat: 9.1gSaturated Fat: 3.3gCarbohydrates: 23gCarbohydrates per 100g: 9.77gFiber : 13gSodium: 369mgPotassium: 1524mg Ingredients Cuban Picadillo 1 kg lean beef mince 1 tbsp extra virgin olive oil 1 brown onion, chopped 2 cloves garlic 1 small green capsicum, finely chopped 2 roma tomatoes, chopped 1 tsp smoked paprika 1 tsp dried oregano ½ tsp cumin powder Pinch or salt and black pepper ½ can tomato puree 1/3 cup green olives, sliced Black Bean Salad 2 x 425g cans black beans, drained, rinsed and patted dry 1 cup corn kernels (fresh or canned) 1 punnet cherry tomatoes, quartered 1 medium red capsicum, chopped 1 small red onion, finely chopped ½ large bunch coriander, chopped Dressing 2 tbsp extra virgin olive oil 2 tbsp fresh lime juice 1 tbsp white wine vinegar ½ tsp cumin powder ½ tsp chilli powder (optional) Pinch salt and black pepper Method In a large casserole pot, heat olive oil. Add all ingredients, except tomato puree and green olives. Using a spoon, break up the mince and stir all ingredients together for 5 minutes. Meat will be browned and well combined with the vegetables and herbs. Add tomato puree and olives and simmer for 10-15 minutes or until onion and capsicum are soft and mince is cooked. Serve picadillo with zesty black bean salad (see recipe below). Salad and Dressing Dressing: In a jar or small bowl, combine ingredients and shake or stir to combine. Set aside. In a large salad bowl, combine all the salad ingredients and gently stir to combine. Add dressing and stir to combine. Cover and chill for one hour to enhance flavours.
