So tonight I finished a big project. I decided I was tired of looking in so many different cook books for my favorite recipes and having to sort through all the recipes I haven't tried/don't like to find my favorite recipes. I decided to put all of my tried and true favorite recipes into one binder that I can flip through easily. Hopefully one day all the recipes will be electronically stored, but for now this works. For a recipe to make it into the recipe binder, the recipe has to be tested and delicious. After looking through some of my most favorite recipes I thought I would post one of my old time favorites on the blog.
This recipe was found after my mom was diagnosed with cancer several years ago and my family started on the path toward healthier eating. It was one of the first vegetarian recipes that made me realize that healthy food can also be delicious food. Hope you enjoy!
Black Bean Salad
From Rachael Ray
Dressing
1 small clove garlic
pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 T)
2 tsp salt
1/4 tsp chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears of corn)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 T extra-virgin olive oil
1 (15 oz) can black beans, drained and rinsed
salt and pepper
1 cup cherry tomatoes, halved
1 small avocado, halved, seeded, and diced
1/4 cup chopped fresh cilantro, leaves and stems
To make the dressing: smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt, and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
To serve, put greens (spinach and lettuces) on your plate, top with brown rice if desired. Then top with the black bean salad. Enjoy!
