Sometimes I just need salad. Not often, but it happens (I have to consciously choose to eat my leafy greens). This salad is colourful, crunchy, hearty enough to eat as a meal or fun to serve as a side with Mexican food.
1 head of lettuce, chopped. Use a sturdier lettuce such as romaine or even kale
1 green, red or yellow pepper, chopped
15 ounces (1 ½ cups ) black beans – drained except reserve 1 tablespoon of the brine for the salad dressing
½ a small red onion, chopped
1 cup corn niblets (I use frozen corn and just let it defrost).
2 tomatoes chopped
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
1 Tbsp olive oil
1 Tbsp brine from the canned black beans
2 Tbsp pickled jalapenos
1 Tbsp brine from the pickled jalapenos
2 -3 Tbsp cilantro
The juice from one lime
Add all dressing ingredients to a blender, blend until smooth.
Add all the salad ingredients to a large bowl. Toss with the salad dressing and enjoy.
If you do not dress the salad or add the tomatoes, this salad will last covered in the fridge for 2-3 days. Just add the dressing and tomatoes before serving.
Omit the lettuce and this salad makes an amazing creamy, beany salsa to eat with natchos.
My recipes is closely based on one I read on Buzzfeed, but I modified it to lower the fat in the dressing and turn up the heat.
This pasta surprised me with its simplicity and deliciousness. It’s easy to make, no fail and will be ready in the time it takes to cook the pasta.
Make this. That’s all I can say. Just make this.
You will need a food processor for this recipe.
The juice and zest of ½ a lemon
1-2 cloves garlic
A handful fresh basil leaves –about ½ cup
1 cup of fresh kale or spinach leaves
½ tsp salt
¼ tsp pepper
¼ cup pistachios (optional)
10 ounces of uncooked pasta – any shape or kind
Cook the pasta according to package directions.
While the pasta is cooking, place all the other ingredients in a food processor and whiz until you have a creamy sauce. You might need to add up to 2 tablespoons water to get a creamy consistency. The more you whiz the sauce, the smoother it will be. Spinach also makes a smoother sauce than kale.
Place the hot, cooked pasta in a large bowl and spoon the sauce over it. Toss to blend and serve. This recipe makes 2-3 servings.
If you have leftovers, this dish is great at room temperature as a cold pasta salad.
Various friends on Facebook have been sharing this recipe video over and over, so I decided to give it a go for myself. It just seemed too easy and too plain. Boy was I wrong. It’s simple and simply delicious!
My only change was to add Frank’s hot sauce to the mix and to put the salt and pepper right in the food processor. Otherwise, I made this dish just as shown. Here’s the recipe again:
15 oz can chickpeas drained and rinsed
The juice of ½ a lemon
Salt and pepper to taste (I used about ¼ tsp each)
1 Tbsp Frank’s hot sauce (optional).
Place everything in a food processor and mix until everything is smoothly combined. Serve on bread or in a wrap or on crackers. Here’s mine wrapped in an Afghani flat bread with spinach, tomato and cucumbers. SO GOOD.
And that’s a wrap!