Ridiculously Easy Bean Salad - How to Make Bean Salad
This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
FOR THE SALAD
• 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium cucumber, finely chopped (about 2 cups)
• 3 tablespoons drained capers
• 1/2 cup (60 grams) finely chopped fresh parsley, see notes
• 3/4 teaspoon dried oregano, see notes
FOR THE DRESSING
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup, optional
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper
✅ FULL RECIPE:
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➡️ Black Bean and Quinoa Salad:
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➡️ Easy Chickpea Salad with Lemon and Dill:
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Steamed vegetables| recipe
Chopped cabbage
Chopped carrots
broccoli
green beans
Chopped onions
Chopped bell peppers
2 tbsp minced garlic
1/3 cup vegetable stock
1/2 tsp black pepper
1 tbsp all purpose seasoning
2 tbsp butter
use as much vegetables as you like and season to your own liking.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Vegetable-Bean Medley
Here's a delicious, fast and easy dish to make for meatless Mondays (or any day, if you're a vegan)! Serve it over any starch of choice, like rice, quinoa, couscous, etc., or even mashed potatoes! Not a starch fan? Simply eat it like it is as a soup (with a little, but not a lot of broth)...it's delicious any way you want it!
For a printable version of this recipe, please visit my blog post here...
Vegetable-Bean Medley
Makes 4 to 5 Servings
1-1/2 cups vegetable broth
1 (14.5 oz) can diced tomatoes with juice
3 cloves garlic, chopped
1/2 cup diced onion
1-1/2 cups diced carrots
3/4 cup diced bell pepper
1-1/2 tsp dried thyme
3/4 tsp dried basil
2 tsp dried parsley
½ tsp salt, optional (or to taste)*
1 cup diced zucchini or yellow squash
2 cups coarsely chopped fresh spinach
2 cups cooked great northern beans
OR 1 (15.8 oz) can great northern beans, rinsed and drained
Cooked starch of choice, like rice, quinoa, couscous, pasta, millet, or even mashed potatoes (optional)
In a medium to large pot with a tight-fitting lid, add the vegetable broth through parsley from the ingredients list. Stir to combine. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally for about 10 minutes, until the carrots start to soften.
Taste the mixture to see if seasonings need adjusting to your taste, and if it needs any added salt. Add any seasoning adjustments plus the squash, spinach, and beans. Stir to combine. Cover the pot and allow the vegetables to simmer another 5 to 7 minutes, or until the squash is lightly cooked, the beans are heated through, and the spinach is wilted. Remove from heat and serve over your hot, cooked starch of choice, OR eat it like it is as a soup. Enjoy!
Cook’s Note: At the end of cooking time, there will still be some liquid in the pot with the vegetables. Use this to your advantage to help moisten whatever starch you serve this with. It will only enhance the dish!
* Added salt may or may not be needed in this dish. It depends upon your personal tastes and how much salt was in the vegetable broth.
Garlic Green Beans with Mushrooms - SO SO GOOD
This delicious Garlic Green Beans and Mushrooms Recipe is a true crowd pleaser. Goes great with chicken, pork or steak.
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BUTTERED MIXED VEGETABLES RECIPE | How To Cook Buttered Mixed Vegetables
My simple buttered mixed vegetables recipe, quick and easy. Watch and find out how to make it. (See complete ingredients below)
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Buttered Mixed Vegetables Ingredients:
1 can Jolly kernel corn 425g
1 can RAM green peas 200g
1 pc half cooked carrot (sliced into cubes)
1/4 tsp salt
1/4 tsp basil leaves
1/4 tsp black pepper
1/4 cup unsalted butter
Buttered Mixed Vegetables Recipe Cooking Instructions:
1. In a a sauce pan, melt 1/4 cup butter.
2. Then, add the carrots, green peas and sweet corn.
3. Add basil leaves, black pepper and salt to taste.
4. Let it simmer for few minutes.
5. Then, it's ready to serve along with fried chicken.
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