Browsing Tag:

black beans

GF, Vegan & Raw/ RECIPES/ Sides

Quinoa & Black Bean Salad

I love it when I find a recipe that after tasting it, I immediately know it will be a recipe that I will be making and enjoying often.  This is one of those recipes.  A staple.

It uses quinoa, a grain (a seed, actually) that is gluten free and high in protein.  Quinoa contains all 9 essential amino acids making it a complete protein. The addition of beans in this recipe makes it super healthful and full of protein.  It is a great example of how plant foods can be filling and make a full meal.

Quinoa is super easy to prepare.  It is very much like making rice, 2 parts liquid to one part quinoa.  The only difference is that you need to rinse quinoa to avoid a slight bitter taste.

Quinoa is super mild in flavor, and ends up taking on whatever flavor you add to it, again, much like rice.

Quinoa & Black Bean Salad
Yield: 10 servings
1 teaspoon vegetable oil {I used coconut oil}
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa {I used red quinoa}
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro {I skipped this}
Heat the oil in a medium saucepan over medium heat.  Add the onion and pepper, and saute until lightly browned.  Mix in the garlic and heat until fragrant, about 30 seconds.  Stir in the quinoa, then pour in the vegetable broth.  Season with cumin, cayenne pepper, salt, and pepper.  Cover, reduce heat to low, and simmer for 20 minutes.
Stir in the frozen corn and continue to simmer about 5 more minutes, until heated through.  Remove from the heat and stir in the black beans and cilantro.  Serve warm or cold.

This recipe can be eaten warm, at room temperature, or cold.  It makes the perfect pot luck dish, and a great grain salad to keep in the refrigerator for a quick and filling lunch.

I like to take it to go in a small mason jar, and eat it outside, sitting in the springtime sun while writing.

Try it!  Let me know what you think.

GF, Vegan & Raw/ RECIPES/ Sides

My Go-To Easy Black Bean Soup

Do recipes ever make you giddy?  They do me.  Especially when they are cheap, easy and full of goodness.  This recipe for Easy Black Bean Soup makes me giddy.  I’ve made it every week for the last 3 weeks.  It is gooood!

With all the amazing recipes on the Internet, and especially with Pinterest, I rarely buy recipe books.  I recently made an exception.  I am a huge fan of Happy Herbivore.  She has a great blog and is in the middle of writing her 3rd cookbook.  I bought her second cookbook, called Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes

I have been working hard at eating a more plant based diet.  We have been replacing meat dishes with vegetable dishes a few times a week, which really helps boost our vegetable intake around here.  It has been a bit of a switch, and finding recipes that are easy and not intimidating was key.  That is exactly what I found in this cookbook.  I will be featuring many of her recipes on the blog, since I blog what I do and I’m using her book all the time!

Soups are huge in our home, especially at lunchtime for me and the hubs.  He eats homemade soup everyday, and I am trying to do the same, which keeps me from spending too much at my local health food co-op deli!  Todd watched me make this soup in minutes, and commented that even HE could make it, which made me smile because he DOES NOT cook. Yes, it is that easy.

This particular soup is great to have on hand.  I have used it thick in wraps.  I have used it as a tortilla chip dip.  I have added carrots, squash and corn to it.  It is very forgiving and versatile, and really, it is perfection made just as the recipe states.

Easy Black Bean Soup
{happy herbivore}

15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed (or not:))
1 cup salsa
11/2 cups vegetable broth (more or less, depending on desired thickness)
1/2 tsp cumin
dash of hot sauce
salt and pepper to taste

tortilla chips (optional)

Place 1 cup beans, salsa, broth and cumin in a blender and puree until smooth. Transfer to a medium saucepan and add remaining ingredients except chips. Stir to combine and heat thoroughly over low. Once warmed, serve and garnish with broken chips.

Can add cooked carrots, as I did in the above picture.

Nutritional information
Nutrition Facts Serving Size 1
Servings Per Batch 2
Amount Per Serving Calories 308 Fat 3g Carbohydrate 57.70g Dietary Fiber 14.70g Sugars 7.30g Protein 17g


To make it even more easy, use a hand blender! I own the above Cuisinart blender, and I love it.  If you don’t have one of these, you just might want to get one.  I use mine ALL THE TIME!  It is so much easier to stick this right into the pan instead of pouring hot liquid into a blender.  Much safer, too!

{if you use the links in this post, I will receive a small percentage of your purchase.  Thank you!}


Black Bean, Corn, Avocado & Hominy Salad

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

I LOVE avocados!  I seriously do!  I have been buying at least 2 each week, but lately I have found myself grabbing a bag of them because I have found so many great uses for them.  I use them to create a super creamy and healthy smoothie, and I also love to use them simply sliced on toast, then topped with sliced tomatoes and a couple leaves of basil.
At our most recent family get-together, my sister-in-law brought a great recipe of Black Beans, Hominy, & Corn.  I loved it so much and could have stood there and eaten the whole bowl.  I thought about the recipe and the only way it could possibly be made better was to add some avocado to it.  That is what I did, and it turned out SO GOOD.

Black Bean, Corn, Avocado & Hominy Salad
2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
1 can hominy, drained and rinsed
1 avocado, chopped
1/4 cup chopped cilantro (or to taste)
1 red pepper, chopped
1/4 of a large red onion, chopped
2 tablespoons olive oil
2 teaspoons cumin
1/4-1/2 cup red wine vinegar, to taste
Juice of 1 lime
salt and pepper, to taste
Mix all together.  Tastes best if you let the flavors mingle in the refrigerator for a couple of hours.  Serve as a salad or with tortilla chips.

I recently added a recipe to the “Guac-Off” Contest that is happening at the “I love avocados on Facebook” page.  I am waiting to hear the results, but I sure wish I had the above recipe at the time of the contest.  I think it just might have won it.  Yes, it is THAT good.
 I have had fun exploring the Avocados From Mexico facebook page, it has free avocado screensavers, wallpaper, virtual gifts for friends and even ringtones.  I downloaded the instrumental ringtone and my girls think is is so funny to see me break out in my Mexican Avocado dance when it goes off!
You can connect with Avocados from Mexico on Twitter, at Twitter@guacgrl.  Avocado lovers are using the hashtag #iloveavocados, and you can too, if you decide to tweet your love of avocados!

 What is your favorite way to use an avocado?
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