Tag Archives: black beans

Super Greens Fiesta Salad and a Greens Giveaway!

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When I buy salad greens, I like buying organic. Last week, I had the chance to try some complimentary greens from OrganicGirl. This company specializes in making a variety of salad OrganicGirlblends and greens that are all organic, triple washed, and packaged in 100% recycled plastic packaging, which I think is great! I tried out a package of their Super Greens (a blend of baby red chard, baby tat soi, baby spinach, baby green swiss chard, and baby arugula), and a package of their Baby Spinach. I really liked these OrganicGirl greens–they were very fresh and tender, and worked great in the recipes I used them in. And I’ll be sharing these recipes with you!

And more good news–OrganicGirl will provide 5 giveaways of the same two packages of greens I tried out–so 5 of you can win these two healthy, tasty organic greens to try out for yourself! Organic Girl will send the greens directly to you, or you can receive coupons to get them from your local health food store if you prefer. See the end of the post for details on how to win!

Today I’ll share the Fiesta Salad recipe I made with the Super Greens. The giveaway will end on Wednesday evening at 8 p.m. (CST), and on Wednesday or Thursday evening, when I announce the 5 winners, I’ll share a recipe I made with the Baby Spinach.

I really like the variety of ingredients this Super Greens Fiesta Salad has! I found a recipe at Taste of Home and modified it a little, taking out some ingredients and adding in some other ones. I also used larger amounts, so this will make a big bowl of salad that serves about 8 people. If you need to make the salad a little ahead of time, don’t toss the dressing in until right before serving.

SUPER GREENS FIESTA SALAD by NancyCreative, adapted from Taste of Home

Makes 8 servings

  • 1 (5-ounce) container OrganicGirl Super Greens mix (about 4 well-packed cups; or substitute your favorite lettuce greens)
  • 1 1/2 cups frozen corn, thawed
  • 1 cup canned black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 2 green onions, sliced
  • 1 (2.25-ounce) can sliced olives
  • 2 celery ribs, chopped
  • 2/3 cup salsa
  • 1/4 cup light sour cream or plain yogurt
  • 1/4 cup light Ranch salad dressing

In a large salad bowl, combine the salad greens, corn, black beans, tomatoes, green onions, sliced olives, and celery.

In a small bowl, combine the salsa, sour cream or plain yogurt, and ranch dressing; mix until well blended. Drizzle this salsa dressing over salad mixture and toss to coat. Makes about 8 servings.

Note: This dressing gives the salad a generous coating. If you or your family prefer a lighter amount of dressing, just use about 3/4 cup of the dressing mixture. Or, just toss all your salad ingredients together without the dressing and serve the dressing on the side.  You can also serve this salad with a vinaigrette if you prefer.

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OrganicGirlGIVEAWAY IS NOW CLOSED–winning comments were: #7, #10, #20, #24, and #33

Now for the Giveaway…if you’d like to enter to win two packages of organic greens–Super Greens and Baby Spinach–from OrganicGirl, leave a comment on this blog post between now and Wednesday evening, March 12, at 8 p.m. (CST)–the random drawings will be made from the comments on this post only (there will be 5 winners)! The winners will be chosen randomly via Random.org and announced on Wednesday or Thursday evening, March 12 or 13. Winners will be notified via email. Giveaway is limited to readers in the Continental U.S. and Canada.

NOTE: If you are a winner, your email will be given to OrganicGirl and they will contact you via email about getting your greens delivered to you. You have the option to have coupons for the product sent instead if you prefer. Winners who reside in Canada will only be able to receive the coupons.

First entry: Leave a comment on this post–it would be great to hear what your favorite greens are, or what your favorite salad is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

I hope you all have the time to leave a comment or two for the chance to try out these OrganicGirl greens! And if you’re not sure where OrganicGirl products are available near you, there’s a store locator here to help you find one!

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Pumpkin Black Bean Soup

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We’ve had several weeks of chilly weather, and I’ve been making more soup! This time I decided to try Pumpkin Black Bean Soup. I adapted my recipe from one I found at Taste of Home. It’s a savory-flavored soup that tastes a little like chili. So if you like chili and black bean soup, I’m sure you’ll like this! In addition to the pumpkin puree, which gives the soup a nice creamy consistency even though you don’t really taste the pumpkin much, other healthy ingredients include diced tomatoes, onions, and garlic.

PUMPKIN BLACK BEAN SOUP  by NancyCreative, adapted from Taste of Home

Makes about 8 servings (2 quarts)

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 2 medium onions, finely chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups (24 ounces) vegetable broth
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 Tablespoons apple cider vinegar (I used Bragg’s)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • Optional: dash of salt and pepper, to taste
  • For garnish: 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup thinly sliced green onions

Place beans and tomatoes in a food processor; cover and process until blended. Set aside.

In a large pot or Dutch oven, saute onions in oil until tender. Add garlic and saute 1 minute longer. Stir in the broth, pumpkin, vinegar, and bean mixture, blending well. Add cumin, chili powder, cinnamon, and, if desired, salt and pepper to taste.

Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Ladle into soup bowls and garnish each serving with plain Greek yogurt and sliced green onions. Each 1 cup serving is about 240 calories.

I never seem to get tired of making and eating soup, and it’s fun to try different recipes! Have you made any soups using pumpkin as an ingredient?

Southwestern Black Bean Soup

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Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good. And after tasting it, I thought it was great!  It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. I really like the way it turned out–it’s great for lunch or a lighter dinner.

SOUTHWESTERN BLACK BEAN SOUP by NancyC, adapted from EatingWell.com

Makes about 6 servings

  • 2 Tablespoons canola oil
  • 2 small or medium onions, chopped
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 (15-ounce) cans black beans, rinsed
  • 3 cups water
  • 1 cup prepared salsa
  • 1/2 teaspoon salt
  • 2 Tablespoons lime juice
  • Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.

Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Stir the puree back into the saucepan. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.

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Do you like black beans? What’s your favorite way to prepare them?

Black Bean Chicken Chili

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I was searching for a chicken chili recipe and couldn’t find exactly what I was looking for, so I came up with this recipe. I really love this chili! It tastes great and it’s healthy, too! It’s a little different from your typical chili…with chicken instead of beef, and lots of tasty ingredients like onion, garlic, tomatoes, corn, black beans, and fresh cilantro. I think this recipe could work with ground beef, too, if you prefer that over chicken. This chili is so nice and thick… it’s thick enough to serve over rice if you want. And it’s great when you top this bowl of chili with a heaping helping of fresh cilantro and shredded Monterey Jack cheese or Cheddar cheese…yum!

Here’s the recipe…hope you like it!

BLACK BEAN CHICKEN CHILI by NancyCreative

Makes 4 servings

  • 1 Tablespoon olive oil or canola oil
  • 1 cup chopped onion
  • 2 to 3 cloves garlic, finely chopped
  • 1 (1 lb.) package boneless, skinless chicken breast halves, uncooked and cut into chunks (about 1/2″ or a little smaller)
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (6 oz.) can tomato paste
  • 1 cup chicken broth
  • 1 teaspoon lime juice, fresh-squeezed or bottled
  • 1 (15 oz.) can corn, well-drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4.5 oz.) can chopped green chiles
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes
  • dash of salt, if desired
  • 2 Tablespoons finely chopped fresh cilantro
  • shredded Monterey Jack or Cheddar cheese, for garnish
  • finely chopped fresh cilantro, for garnish

In a large saucepan (a 4-quart size works well), heat olive or canola oil over medium-high heat. Cook and stir onion, garlic, and chicken chunks in oil for 5 minutes or until chicken is no longer pink in center (if you’re having trouble cutting the chicken before you cook it, you can cook it first and then cut it into chunks).

Stir in diced tomatoes, tomato paste, chicken broth, and lime juice; stir until mixture is well blended. Add corn, black beans, and green chiles, stirring until blended. Next, add ground cumin, chili powder, red pepper flakes, and a dash of salt if desired, stirring until blended. Then stir in 2 Tablespoons of the chopped fresh cilantro, stirring until it’s well blended in the chili mixture.

Heat chili to boiling, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Serve in bowls and garnish with finely chopped fresh cilantro and shredded Monterey Jack or Cheddar cheese.

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You can also serve this chili over rice if you’d like to. It makes a great meal on a chilly day!