Tag Archives: Black beans

Fiesta Black Bean Salad

We had a Fiesta theme Birthday Bash for my Mother-in-law’s 60 th Surprise Birthday Party. I know this type of salad is one of her favorites.

The salad is also vegan which I find enjoyable to always take a vegetarian entree wherever I go for meals. This way I can always count on at least one meal to eat at a potluck. I prepare variations of this bean salad all the time; however, this go around I did make a few twists by incorporating an avocado, and green chilis to add some flare.

Ingredients:

1 large can black beans ( 822 g); rinsed and drained well

4 oz can of green chilis; drained

1 large green pepper, diced

1 large orange pepper, diced

1 cup frozen corn kernels

1 pint of grape tomatoes, cut in half

I small lime, juiced

2 Tablespoons jalapeño lime vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

2 tablespoon of fresh cilantro, minced

1/4 cup red onion, diced

1 small ripe avocado, diced

Directions:

1. Place all the ingredients in a large sealable bowl with the exception of the avocado. Use a rubber spatula to fold ingredients together. Let the salad rest overnight.

2. Prior to serving fold in diced avocado.

Zippy Black Bean Salad with Tajin & Radishes

Yesterday my husband and I had our families over for a Father’s Day picnic! We had a wide spread lunch with all kinds of summer time favorites. My husband smoked a pork shoulder over night for pulled pork carnitas. My mom made her famous mac salad, my mother-in-law made her famous sheet cake, & potato salad, my grandma lee made her calico beans. We also had some other favorites like rhubarb pie, coleslaw, jalapeño cornbread.

It was a beautiful day for a picnic. Even though all of boys love meat, there were a few of us at the picnic who are herbivorous aka vegeterians. The other day, I made a few pounds of dry black beans in the pressure cooker and had some leftover for this colorful zippy salad.

One of the vegetables both my husband’s dad and my dad love are radishes so I thought I would incorporate these into the salad as well. Let’s face it my dad and my husband’s father are from the ever so popular “meat and potato” lovers generation. Any way I can get the men to eat vegetables in our family is a plus!

This salad is quick and easy and only takes a few hours to marry the ingredients together in the refrigerator.

Ingredients:

2 cups of black beans

1 cup of chopped celery about two stalks

1 TB apple cider vinegar

2 TB lime Juice (1 small lime)

1/2 cup Orange Bell Pepper, Chopped (about a half of a medium)

1/2 cup chopped red onion (about a 1/3 of a large onion)

1 green onion chopped

1/2 tsp to 1 tsp of Tajin

2 cloves of fresh garlic, chopped

1 cup of mini Kumato Tomatoes, cut in half

1/2 cup of radishes (sliced thin with mandolin) about 4 radishes

1/4 cup of chopped fresh cilantro

1/4 cup of chopped fresh chives

salt and pepper to taste (I like a lot of pepper 1 tsp); I did not add salt to this dish since my grandfather is on a low sodium diet and well we could all use a little less salt in our diets).

Directions:

In a small bowl mix the apple cider vinegar, lime juice, tajin, garlic, salt & pepper. Set aside.
In a large bowl mix together the remainder of the ingredients. Pour the prepared liquid dressing over the vegetable blend. Using a spatula fold gently the ingredients together. Place a sealable lid on the bowl and allow the ingredients to marry for several hours in the refrigerator prior to serving.
Before serving fold the ingredients together one more time.
Enjoy!

**** Caution there will not be many leftovers*******

Zesty Enchiladas

If you’re looking for a quick easy supper try these zesty enchiladas. You won’t be disappointed! Who said good food can’t come fast? So skip the drive-through!

Makes 7 enchiladas

Reheat oven to 350°

Ingredients:

1/2 cup shredded Mexican blend cheese

7 reduced carb whole wheat tortillas (28g each)

1/3 to 1/2 pound of ground beef 93/7 (Or vegetarian soy crumbles)

1/3- 1/2 bag of frozen Birds Eye Southwest Style Protein Blend (12.7 ounce bag)

1 cup of Enchilada sauce

1-2 tsp cholula

2 tsp taco seasoning (penzeys or mrs dash if you need low sodium version)

Directions:

Pre-heat oven to 350°

1. Spread 1/3 cup of enchilada sauce on the bottom of a oven safe dish. Set side.
2. Brown meat in skillet on medium heat. Sprinkle meat with taco seasoning. Make sure to brown until no pink remains. Add in protein blend veggies. Cook until veggies are soft.

3. Add about 1/4 cup of protein mix into each tortilla. Roll the tortilla up and place the folded side down on into the enchilada sauce. Repeat until no tortillas or filling remains. Pour remaining enchilada sauce and cholula sauce over tortillas.

4. Sprinkle with cheese and bake at 350 degrees for 15 minutes or until cheese melts.

Flourless Brownies

My sister is always asking me to try healthier recipes with using more secret healthier ingredients. So Jenna Lynn this one is for you….

Ingredients:
1 can (15 oz drained and rinsed) Blackbeans
3/4 cup of egg substitute or 6 egg whites
1/2 cup unsweetened applesauce
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon of pure vanilla (Mexican is worth it)
1/2 cup Chocolate Chips (Dark or Semi Sweet) you pick your poison
1 teaspoon of Expresso Powder
1/2 cup of sugar
1/4 cup Splenda for baking