Wednesday, June 22, 2011

Rice & Black Bean Salad

 I love all the vegetables and flavors in this salad.  It's light but filling.  This is a wonderful side salad that would compliment any grilled meat.  
Serves 6-8 people.

Lime Vinaigrette
1/3 cup fresh lime juice (about 4 limes)
1 tsp. Dijon mustard
2 garlic cloves, minced
1 Tbsp. fresh herbs, such as oregano, Italian parsley, chives, or a combination
3/4 cup olive oil
3/4 tsp. kosher salt
fresh ground black pepper

 In a small bowl, whisk together the lime juice and mustard.  Add the garlic and herbs, and whisk in the olive oil.  Season with salt and pepper.  Use immediately or refrigerate, covered for up to 3-4 days.

Rice & Black Bean Salad
2 cups canned black beans, drained
2 cups cooked long-grain white rice
Kernels from 2 ears of cooked fresh corn
1 cup Lime Vinaigrette
2 tsp. ground cumin
1/2 tsp. cayenne
3 Tbsp. minced cilantro leaves
1 red onion, diced
2 small zucchini, diced
1 red bell pepper, diced
1 gold or orange bell pepper, diced
1 poblano chile, diced
kosher salt
fresh ground black pepper

Let the cooked rice and corn cool to room temperature.  Put the beans, rice and corn in a large bowl and toss together lightly.  Make the dressing:  In a small bowl, combine the vinaigrette, cumin, cayenne and half the cilantro.  Spoon half of the dressing over the rice mixture and toss lightly.
Put the onion, zucchini, bell peppers, and poblano in a medium bowl, pour the rest of the dressing over and toss.  Let both the rice mixture and the onion mixture rest for 30 min.  
Add the onion mixture to the rice mixture.  Toss together lightly and season with salt and pepper.  Sprinkle the rest of the cilantro over the salad and serve immediately.  The salad can be refrigerated, covered, for up to 3 days; bring back to room temperature before serving.  Enjoy!

Saturday, June 4, 2011

Black Bean Soup

I found this recipe this past winter.  I've made it several times, but never took pictures or posted it.  I changed a few things from the original recipe to make it just the way I like it.  It makes a great and filling lunch or dinner. Serves 4.

1 cup of diced ham
1 Tbsp. olive oil
1/2 cup diced yellow onion
1/2 cup chopped bell pepper
1/2 cup chopped carrots
3 minced garlic cloves
6 cups of vegetable broth
1/2 tsp. BBQ dry rub
1- 14oz. can of diced fire roasted tomatoes
1- 10oz. can of diced green chilies (drained)
2- 14oz cans of black beans (drained and rinsed)

In your stock pot over medium heat saute the chopped onion, bell pepper, carrots and minced garlic for 4-5 mins. in 1 Tbsp. of olive oil.  Add the chopped ham.  Add a 1/2 tsp of your favorite BBQ dry rub.  It gives the soup a little smoky flavor.  Stir ingredients together.  Add the vegetable broth, fire roasted tomatoes and green chilies.  Stir together.  Bring soup to a boil and then turn down the heat.  Let it simmer for 1 hour.  Add the black beans.  Simmer for 30 mins.  
Pull 3 cups of the soup out of the stock pot and place in a food processor.  Pulse until beans are mashed.  Add it back to the stock pot and stir together.  Let the soup simmer for another 30 mins.  Then serve.  You can serve this with cheese on top or green onions.  Whatever you like.  You can also make this soup without the ham.  It's up to you!  Enjoy!

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