black beans

{Recipe} Black Bean & Kale Salad with Lime Vinaigrette

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What’s that a recipe? Yes I actually took the time to write down and measure ingredients so I could write a recipe post. Lately I have been in the kitchen just tossing things together hoping that they workout and haven’t been writing down anything but that is going to change. This recipe is one that I have been thinking about for awhile now and it is based on one of my favorite salads from a local restaurant we love.

kaleandblackbeansalad

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 4 cups shredded kale
  • 1-15oz can black beans, drained and rinsed
  • 1-15oz can white beans, drained and rinsed
  • 1 cup of fresh or defrosted corn
  • Lime Vinaigrette (Recipe Below)

Preheat oven to 375F. Toss sweet potato with olive oil, salt and pepper and spread onto a sheet pan. Place in the oven and bake for 25 minutes until tender and lightly browned. Toss the kale, beans and corn with the lime vinaigrette. Add the warm sweet potatoes to the salad and toss to combine. Serve room temperature.

KaleandBlackBeans

Lime Vinaigrette:

  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons agave
  • 1/4 teaspoon chili powder
  • Juice of two limes
  • 1/4 cup EVOO

Whisk everything except olive oil together. While whisking slowly stream in the EVOO.

Veggie Skewers & Black Bean-Corn-Mustard Green Salad

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Thursday night I had a crazy afternoon between a conference call, running, gardening and packing for our backpacking trip. So I decided to keep dinner quick and easy. I made veggie skewers with mini peppers, sweet onion and mushrooms; just toss with salt, pepper and olive oil and roast at 375F for 20-25 minutes. To go with the veggies I made a black bean and corn salad with mustard greens from my balcony garden.

Black Bean-Corn-Mustard Green Salad

  • 1T olive oil
  • 5 spring garlic, minced
  • 1/2 red onion, minced
  • 1 serrano chili, minced
  • 1-12oz bag of frozen sweet corn
  • 1-15oz can of black beans, rinsed and drained
  • 1 bunch of mustard greens, shredded
  • salt and pepper

In a large skillet heat the oil over medium-high heat; toss in the garlic, red onion and chili and cook for 3-4 minutes. Toss in the corn and saute until lightly browned about 5-8 minutes.  Stir in the black beans and mustard greens and cook until mustard greens are wilted.  Season with salt and pepper to taste.

 

Recipe of The Week: Black Bean Burgers & Chipotle-Lime Slaw

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The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

  • 1 (15oz) can of refried black beans (I like Bearitos)
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats
  • 1T shoyu, tamari or soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce
  1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
  2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
  3. Mash all the ingredients together until evenly combined.
  4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

  • 3 cups red cabbage, shredded
  • 1/2 cup carrots, sliced
  • Slaw Dressing:
    • 3T reduced fat vegenaise
    • 1T lime juice
    • 1t red wine vinegar
    • 1/2t chipotle chili powder
    • 1/4t garlic powder
    • 1/4t salt
    • 1/4t pepper
  1. Whisk the slaw dressing together. Taste for salt and pepper.
  2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.