Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

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A Delicious Black Bean Dip

Tags

appetizer, black beans, dip, food, Mexican, salsa, snack, vegetarian

My husband’s first cousin April brought this dish to a family get together. It was inhaled. Since getting the recipe, I have made it four or five times. It is tasty, reasonably healthy, and easy to throw together. I love that I usually have the majority of the ingredients in the cabinet. Everyone who has tried this dip has asked for the recipe. It would be even better with fresh tomatoes. If it doesn’t stop raining, we will never have any though…. We have had 3 inches already with another one or two to come. My poor plants are drowning… When it rains, it pours, I guess.

April’s Black Bean Dip

• 2 cans black beans, rinsed and drained
• 1 can petite diced tomatoes, drained well
• 1/4 cup mayo
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 packages of Sazon Goya seasoning (you can find it here)
• 1 lime, juiced

Mix all the ingredients together well and refrigerate for at least 4 hours. This lets the flavors really meld. I prefer to let it sit all night. Serve with tortilla chips, as a salsa on tacos or fajitas or just eat it with a spoon.

 

Spicy Shrimp Tostadas

Tags

black beans, food, main dish, Mexican, onions, peppers, shrimp, tostada

I am on a bender- a Mexican food bender.

I don’t need an intervention.

I have complete control.

I swear.

Spicy Shrimp Tostadas

• 1/2 lb raw shrimp, peeled and deveined
• Spices: cumin, Old Bay, salt, pepper, cayenne, chili powder, etc
• 1 green bell pepper, sliced thinly
• 2 poblano peppers, sliced thinly
• 2 onions, thickly sliced
• 1 can black beans, seasoned with spices and warmed through
• Pam
• 4 tostada shells (you can make them at home this way)
• Garnish with cilantro, lettuce, guacamole, sour cream, cheese

Place your vegetables on a baking sheet and broil on low until they start to blacken on the edges, about 10 minutes. Spray a skillet with Pam and add the shrimp. Sprinkle with desired spices. Fry until just cooked (overcooked shrimp is gross!). On a plate, layer your tostadas in this order: tostada shell, black beans, peppers and onions, shrimp, cheese. Repeat. Serves 2.

Smashed Black Beans with Jalapenos

Tags

beans, black beans, food, jalapeno, Mexican, side dish, smashed

I was out of the usual Mexican accompaniments (read: prepackaged Spanish rice) so I decided to make my own. It wasn’t hard at all. And I think I will keep it up. They have way more flavor than typical refried beans.

Smashed Black Beans with Jalapenos

• 1 (16 ounce) can black beans, mostly drained
• 1/8 cup bacon grease (I know, not healthy at all)
• 2 jalapenos, seeds and membranes removed
• 2 cloves garlic, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 1 tsp cumin
• 1 cup shredded cheese

In a saucepan, saute the jalapenos, garlic, onions, and spices until the garlic is very fragrant. Add in the black beans and heat until warm. On a large plate, smash small amounts of the beans with a heavy object (I used the bottom of a sturdy glass). Add smashed beans back into pan and heat. Top with cheese. Serves 2.

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Tags

black beans, edamame, gluten free, Mexican, salad, side, vegetarian

My new love is edamame. I don’t know why it took me so long to become infatuated with lovely little legume. I am in love. This is a fantastically quick and tasty side dish to go with just about anything. I paired it with some fajitas but I can’t imagine it would clash with much.

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing 

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 small garlic clove, finely minced
• 1/2 tsp sugar
• 2 cobs of grilled corn, cut off the cob when cooled
• 1 cup edamame, steamed and shelled
• 1 15-ounce can black beans, rinsed and drained
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped

In a small bowl, combine the lime juice, oils, garlic, and agave or sugar. Whisk together and set aside. Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl. Pour dressing over the mixture and gently toss. Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Thanks to Tastefully Julie for this recipe.