Love Served Daily

Cooking up Smiles..Across the Miles


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Black Bean Salad Recipe..My favorite summer salad

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Summer is at its peak in our part of the world and we are making the most of it. Summer also means outings, picnics and potlucks. This black bean salad that I am sharing with you today is my favorite summer salad. The best part about this salad is that you can pre-make it (How awesome is that..!!), serve it at room temperature and is light and healthy. Perfect for the summer days when you don’t want to spend too much time in the kitchen. πŸ˜€

So get your picnic basket ready and enjoy this light summer treat. Its good with chips, or make it a meal by wrapping itΒ in some tortillas or top it on a toast. So delicious πŸ˜›

Here is how I make this yummy and healthy salad

Ingredients:

Black beans – 2 cans, 15 oz, drained and well rinsed (You can also pressure cook your choice of beans and use in the recipe)

Red Bell pepper – 1 medium, finely chopped

English Cucumber – 1 medium, finely chopped (If using regular cucumber make sure to deseed it)

Frozen corn kennels – 1 cup, microwave them for a minute

Red onion – 1 small, finely chopped

Chopped Cilantro – 1/2 cup

Garlic – 2 cloves, minced

Olive Oil – 1/2 cup

Lime Juice – 1/4 cup

Pepper – 1/4 tsp

Salt to taste

Method:

  1. Rinse the black beans really well and mix all the other veggies – bell pepper, cucumber, corn, onion and cilantro. Keep aside.
  2. To make the dressing – mix together the olive oil, lime juice, minced garlic, salt and pepper.
  3. Finally mix the beans, veggies and the dressing in a bowl and keep it covered in a refrigerator for at least 2 – 4 hours.
  4. Adjust the seasonings as per your preference.
  5. Serve it with your favorite chips or enjoy as it is.

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I hope you liked this easy and delicious summer salad.

Thanks for stopping by. I hope to see you again soon.

Love,

Ritu. πŸ™‚


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Vegetarian Quinoa Chili…A warm bowl of comfort

IMG_1119We are officially into spring in our part of the country. But the low temperatures, rainy days and gloomy weather hardly makes it feel anything like spring here. I was in the mood for something warm, spicy and delicious. I really wanted to make some samosas but then I thought about my missed workouts for the whole of last week, and changed my mind. πŸ˜›

I needed something healthy. And then I came across a Chili recipe on Pinterest. It was perfect. Warm, comforting, healthy and looked absolutely delicious. I knew I was making this.

Chili, also known as Chili con carne, refers to a spicy stew made with chilly peppers, meat, beans and tomatoes. Its a one pot meal, perfect for games days. But really can be enjoyed anytime of the year. I tried to make it vegetarian (Chili sin carne) and added quinoa for the protein. Another option would be soya granules or you can use your choice of ground meat.

Here is how I made it.

Ingredients:

Quinoa – 1 cup, cooked as per package instructions

Oil – 1 and 1/2 tbsp.

Onion – 1 medium, chopped

Garlic – 4 cloves, minced

Ginger – 1 tbsp., minced

Jalapenos – to taste

Green pepper – 1 large, chopped

Carrot – 1 large, chopped

Zucchini – 1 large. chopped

Frozen corn – 1 cup

Tomatoes – 2 large, pureed or diced small (you can also use two 15 oz cans of diced tomatoes instead)

Tomato Sauce – 1 can, 15 Oz

Black beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Kidney beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Cumin Powder – 1.5 tsp

Kashmiri Red Chilly powder – 1 tsp (or use Paprika)

Vegetable broth or water – 2 cups, or more if needed

Salt and pepper to taste

Lemon juice – 1.5 tbsp.

Garnish – Chopped cilantro, shredded cheese, sour cream, guacamole or chopped avocado – use per your preference

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Method:

  1. If you are not using the cans of beans, soak your choice of beans overnight, pressure cook them until soft and use them as in the recipe.
  2. Cook the quinoa as per package instructions and fluff it with a fork.
  3. Take a large pot and heat the oil. Once hot, add the minced garlic and ginger. Sautee them for just about a minute and add the onions and jalapenos and cook till the onions are nicely brown, about 3 minutes.
  4. Its time to add in the vegetables – give the peppers and carrots a head start and add the zucchini and corn after another 2 minutes.
  5. Once the vegetables are cooked half way through, add the pureed tomatoes and the tomato sauce. Mix well. Let it cook for a few minutes.
  6. Stir in the quinoa and the beans and add all the seasonings – salt, pepper, chilly powder and cumin powder.
  7. Mix everything well and add in the 2 cup of broth or water.
  8. Let it come to a boil, lower the flame and let it cook for another 30 minutes. Make sure to sir in between.
  9. Add more water if needed. Let it cook well till all flavors are well combined and everything looks “happily married” πŸ˜€
  10. Do a final taste test to make sure its per your preference. Pour in the lemon juice and switch off the flame.
  11. Garnish it with chopped cilantro, some shredded cheese, diced avocado or guacamole with a big dollop of sour cream.
  12. Pour yourself a big bowl of this warm and comforting chili and dig in.

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You can serve the chili with some tortilla chips, corn bread or with some rice. Either way it tastes delicious. πŸ˜›

The rainy weather doesn’t feel so bad after all.

Thank you so much for stopping by. Do let me know if you try this.

Love,

Ritu πŸ™‚