Tag Archives: black beans

Black Bean Avocado Salad

Black Bean Avocado Salad @ NancyC

I’ve been on an avocado kick lately! So I was drawn to this recipe from the new cookbook Lose Weight By Eating (William Morrow, softcover). This side dish has so many ingredients I love–LoseWeightByEatingavocados, of course, along with black beans, red onion, bell pepper, and corn. I just knew I would like it!

There are lots of other great-sounding recipes I found in my review copy. Author Audrey Johns developed more than 130 clean eating recipes during her 11-month weight loss journey, losing more than 150 pounds and proving that you really can lose weight if you’re eating the right things! There’s a good variety of recipes for every meal and healthy desserts, too–things like Chili Cheese Omelet, Strawberry Scones with Lime Glaze, Meatball Sliders, Skinny Chicken Alfredo, California Club Pizza, and Strawberry Shortcake Cupcakes.

I decided to try the Black Bean Avocado Salad, which is described in the book as a crisp, salsa-like side dish–and just 131 calories per serving. You can serve it with chips as a snack, or top a chicken breast with it for extra flavor and protein.

BLACK BEAN AVOCADO SALAD from Lose Weight by Eating

Makes six 1/2 cup servings

  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, diced
  • 1/2 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup frozen corn
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper

In a large bowl, combine the beans, jalapeño, bell pepper, avocado, red onion, cilantro, corn, lime juice, and garlic. Gently mix and add salt and black pepper to taste.

Marinate at room temperature for 30 minutes to 1 hour and serve.

I really liked the way this tasted–it’s nice when a dish is both healthy and yummy, isn’t it? Do you have a favorite healthy snack that you like to make?

Linked to Fiesta Friday, Meal Plan Monday, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Recipe Round-Up.

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Texas Caviar

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The Super Bowl is just about here and if you’re planning on watching the game, you’re probably deciding on what kind of snacks you want to make. If you’re still looking for ideas, this Texas Caviar is a great recipe to try! Some people also call this Cowboy Caviar. I’ve seen lots of variations on this dip and decided to come up with my own version. Most recipes you’ll see have black beans, black-eyed peas or pinto beans, corn, tomatoes, bell pepper, and onion. I like adding chopped green chiles and avocado to mine. And olives–don’t forget the olives! It’s actually quite a healthy mix of veggies and beans. I used canned diced tomatoes, but you can dice up some fresh ones, and you can use fresh or frozen corn instead of canned. And it tastes great! Serve it with those scoop-style chips and enjoy every bite!

TEXAS CAVIAR by NancyC

Makes 6-8 servings

  • 1 small red onion (or 1/2 large), finely chopped
  • 1 green bell pepper, finely chopped
  • 1 to 2 cloves minced garlic
  • 1 (15-ounce) can diced tomatoes, drained (or use an equivalent amount of fresh tomatoes)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce can black-eyed peas, rinsed and drained
  • 1 (15-ounce) can whole kernel corn, drained (or use a 10-ounce bag of frozen corn, thawed)
  • 1/2 cup sliced black olives (I used sliced Kalamata olives)
  • 1 (4-ounce) can chopped green chiles (or use fresh)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2/3 cup Italian salad dressing (regular or light)
  • 1 large avocado, cut into small chunks
  • 1/2 cup chopped fresh cilantro

Mix all ingredients, except for the Italian salad dressing, cilantro, and avocado in a large bowl, blending so all ingredients are distributed evenly.

Add the Italian dressing; toss well so all ingredients are coated with dressing.

Cover and chill in the refrigerator for about 2 hours. Then toss with chopped fresh cilantro and avocado.

Put mixture into a large serving bowl or several smaller bowls and serve with tortilla chips.

When it comes to watching the Super Bowl, I have to admit I actually enjoy the commercials the most! I like going to sports games, but watching them on TV just doesn’t hold my interest. What do you like best–the game or the commercials?

Linked to Inspire Me Monday at Create with Joy.

Veggie Black Bean Chili

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If you’re wanting something to eat that will warm you up during this chilly winter season, this Veggie Black Bean Chili is definitely the recipe to make! It’s easy to put together and healthy, too–with black beans, onion, garlic, green bell pepper, crushed tomatoes, green chiles, and corn. And I was happily surprised to find that I could find organic ingredients, even for the canned items, at the regular grocery store I go to. They’re starting to carry more organic items, which is great!

This chili is super thick and chunky with a lightly spicy flavor (if you don’t want any spiciness, leave out the crushed red pepper). The red wine vinegar gives it a little zing–I thought I’d use that instead of salt. I didn’t top my chili with anything, but you could garnish it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some sliced green onions…or all three!

VEGGIE BLACK BEAN CHILI by NancyC

Makes 4 servings

  • 2 Tablespoons olive oil
  • 1 medium size sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium size green bell pepper, finely chopped
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon crushed red pepper (red pepper flakes)
  • 1 Tablespoon red wine vinegar
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 1/3 cup water
  • 1 (7-ounce) can chopped green chiles, drained
  • 1 (15-ounce) can whole kernel corn
  • Optional: sour cream, cheddar cheese, and/or finely sliced green onion stems, for garnish

In a large pot or Dutch oven, saute onion, garlic, and green bell pepper in oil over medium low heat for 8 to 10 minutes, until tender. Stir in chili powder, cumin, paprika, crushed red pepper, and red wine vinegar, then cook an additional 3 to 4 minutes.

Add black beans, crushed tomatoes, water, green chilies, and corn; stir ingredients together, and bring to a boil over medium-high heat; reduce heat to low and simmer for 30 to 35 minutes. Serve immediately.

Chili is one of my favorite fall and winter dishes. And I love trying new chili recipes! Do you have a favorite chili recipe you like making?

Linked to Inspire Me Monday at Create with Joy.

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Layered Black Bean Dip

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I have a big weakness for dips, so I try to just make them when I need to bring something to a party or get-together–that way, I have plenty of people to help me eat it! 🙂 This Layered Black Bean Dip is really easy to make, and I like to think that the black beans make it a little healthier! 🙂 I added a little plain Greek yogurt to the original recipe to make the base of the dip a little creamier and also topped it with some green onion slices. If you don’t have any parties coming up soon, this also makes a great snack when you’re watching football or other sports games on TV! This recipe probably serves about 6-8 people; if you’re making it for a larger crowd, you can double the recipe and make it in a 9 x 13″ baking or serving dish.

LAYERED BLACK BEAN DIP by NancyC, adapted from Kraft Foods

  • 1 (8-ounce) package cream cheese (regular or light), softened
  • 1/4 cup plain Greek yogurt
  • 1 1/4 cups canned black beans, rinsed and drained
  • 1 (10-ounce) can ROTEL Diced Tomatoes and Green Chilies, well drained
  • 1 cup finely shredded Fiesta-Style Four-Cheese blend
  • 1 green onion, thinly sliced (both the white part and stem)

In a medium mixing bowl, blend the softened cream cheese with the yogurt, blending with a hand mixer or by hand until creamy. Spread this mixture onto the bottom of a shallow dish or pie plate. Layer the black beans over the cream cheese mixture; then layer the ROTEL diced tomatoes over the black beans. Top with the shredded cheese and then add the sliced green onion on the very top (you can also add some chopped fresh cilantro on top if you like). Serve with tortilla chips.

Note: If you’d like to add more flavor to your cream cheese/yogurt base, stir in some dry Taco seasoning mix or Ranch Dressing mix to taste.

Dips are great because they’re so easy to make. Do you have a favorite dip recipe?

Linked to Fiesta Friday at The Novice Gardener,  Inspire Me Monday at Create with Joy, and Thursday Favorite Things at Katherine’s Corner.

Black Bean Hummus

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When I was at the grocery store the other day, I saw some Black Bean Hummus. I hadn’t noticed that flavor before and it  sounded great ! Instead of buying some, I decided to make my own.

You use black beans instead of garbanzo beans (or chickpeas) in this hummus, but it still has many of the same ingredients you would use in your typical hummus recipe…like olive oil, garlic, and tahini. It also has a little cayenne pepper in it, which adds some spiciness–but if you prefer a milder flavor, leave it out.

This is a smooth and creamy hummus, and I love the flavor combination of the black beans with all the other spices. If you like hummus and black beans, keep this recipe in mind!

BLACK BEAN HUMMUS by NancyCreative

Makes about 1 1/2 cups

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 clove garlic, minced
  • 2 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 3 Tablespoons tahini (roasted sesame seed paste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Optional garnishes: 10 to 12 Kalamata olives, 1 1/2 Tablespoons chopped fresh cilantro

Place all ingredients, except for the garnish ingredients (olives and cilantro), in a food processor or high-power blender; process until smooth and creamy. Spoon into a bowl and garnish with olives and fresh cilantro. Serve with pita bread, fresh veggies, or tortilla chips.

I’m enjoying trying out and creating different hummus recipes! I’ve also made these other hummus recipes: basic HummusSun-Dried Tomato Hummus, and Pumpkin Hummus.   Do you have a favorite hummus flavor?

Linked to Inspire Me Monday.