I love avocados and that’s one of the many tasty and healthy ingredients in this Black Bean Avocado Salad. I actually love all the ingredients in this easy-to-make salad…it’s really like a party for your taste buds! 🙂 In addition to avocado and black beans, there’s red bell pepper, red onion, cilantro, corn, and some jalapeño, to give it a little kick—and they all taste great together!Continue reading
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.
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 blends 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.
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!
Sometimes you come across a recipe that sounds so different, you just have to try it! I love all the ingredients in this Corn and Blueberry Salad, but I never would have thought of putting them together myself! What a brilliant idea this salad is…a sweet and savory mix of lots of yummy, healthy ingredients. The sweetness of the corn complements the blueberries…and the red onion, jalapeno, and cilantro give this salad a nice savory punch. And I have to mention the cucumbers, too, that give this summery side dish a great crunchiness. All of these ingredients are marinated overnight in a slightly sweet and savory dressing, which I think would be good on a salad, too. I found this recipe at Better Homes and Gardens and I changed it slightly by adding extra blueberries–one cup just didn’t seem like enough, so I doubled it to 2 cups. I’m glad I did…I thought it was just the right amount!
CORN AND BLUEBERRY SALAD slightly adapted from Better Homes and Gardens
Makes 6 to 8 servings
- 6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)
- 2 cups blueberries
- 1 cucumber, thinly sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries! What creative recipes have you used blueberries in?
Thanks to my friend Lorinda, I had the pleasure of tasting this delicious corn casserole when I was having lunch with her and some other gals at her home one day. We were all commenting on how wonderful this corn casserole was! Lorinda said it was a favorite recipe of hers which she received from her sister Polly. She said it was really easy to make, too. Well, of course we all wanted the recipe! Lorinda said I could share it with you, too, and took this great photo of it! By the way, Lorinda is a very talented award-winning photographer and has a blog of her own called Ragamuffin Photography. You’ll can visit her blog by clicking HERE…she has many wonderful photographs posted for you to enjoy viewing!
And now for the recipe…like most comfort food, it’s very rich. It’s very buttery, too, and has a yummy sweetness. It’s something you’ll really enjoy digging into on a chilly day or any day, for that matter!
POLLY’S CORN CASSEROLE
- 1/2 cup (1 stick) butter
- 1 (16-oz.) can whole kernel corn, drained
- 1 (16-oz.) can cream style corn
- 1 cup sour cream
- 1 egg, beaten
- 1 box Jiffy corn muffin mix
Melt butter in a 9×9″ casserole dish. Dump in both cans of corn, sour cream, and beaten egg, and stir. Then dump in the cornbread mix and stir well.
Bake at 350 degrees for about an hour or until lightly browned.
Then enjoy every delicious bite!