As I transition into spring and add many more green salads to my day, I like to have bean salads to add for nutrition and variety. Here is my latest!
1 can garbanzo beans preferably no salt well rinsed
1/4 cup finely diced red onion
1 tsp garlic powder
1/2 cup of cilantro leaves chopped (do not like cilantro just sub in parsley!)
1 lime zest half and juice of whole lime.
1/2 bell pepper diced. (I used a yellow pepper in the photo)
1/2 avocado diced
1tsp olive oil
Add all ingredients in a bowl except avocado. Toss well to blend. Add black pepper and a little salt to taste. Add avocado and toss gently. Best if allowed to refrigerate for several hours to let the flavors blend!
This soup leaves itself open to a lot of substitutions using whatever vegetables you have in the refrigerator. The point however is to have the widest variety of vegetables possible, as this is the most healing!
2 tablespoons extra virgin olive oil
2 medium onions chopped
3 stalks celery chopped
3 carrots chopped
1 medium green pepper chopped
4 cloves garlic minced
3 cups cabbage chopped
2 cups chopped broccoli
2 cups green beans cut to 1 inch (frozen is fine)
8 cups low sodium vegetable broth
2 cups water
1 cup tomato sauce
1 14 ounce can diced tomatoes
1 15 ounce can kidney or pinto beans
1 bay leaf
4 cups chopped spinach (or 10 ounce package frozen spinach)
1/2 cup thinly sliced fresh basil (optional but delicious)
Heat oil in a large soup pot and add onions, celery, carrots, bell pepper and garlic. Cook stirring frequently until softened, 5-6 minutes, Add cabbage and stir 3 minutes more. Add broth, water, broccoli, tomato sauce, tomatoes, beans, and bay leaf. Cover and bring to a boil. Reduce heat and simmer partially covered until all vegetables are soft, 20-25 minutes. Stir in spinach and simmer 10 minutes more. Stir in basil, remove bay leaf and serve! (Always better the next day if there are leftovers!)
10- 2 cup servings
This Salad is great to make on a hot week to pair with a green salad!
1 can rinsed kidney beans (no salt preferable)
1 can rinsed garbanzo beans
1 1/2 cups organic shelled edamame (I use frozen)
1 1/2 cups organic corn (I use frozen)
1 1/2 cups green beans cut into 1 inch pieces ( at this weeks farmers market I got a bag of mixed green, yellow, and purple beans!!)
4-5 scallions or green onions finely chopped.
Mix all of the above into a bowl.
2 tablespoons Braggs apple cider vinegar
2 tablespoons olive oil (I used 1 tablespoon regular olive oil and 1 tablespoon lemon infused olive oil!)
Salt and pepper to taste.
Mix dressing in a small jar, mix well and add to bean mixture.
Just in time for St Patricks Day! This brassica vegetable is a healthy addition to your menu.
½ Red cabbage chopped
1 Red onion chopped
3 Cloves of garlic sliced
3 Tablespoons of apple cider vinegar
1 Tablespoon sugar
½ Teaspoon of salt
1/8 Teaspoon of white pepper
2 Tablespoons of water
Add all of above to a crock-pot, and stir to mix.
Cook on low for 4-6 hours
Serve as a colorful side dish
This delicious Black Bean and Sweet Potato Chili has just the right amount of heat and smoky flavor!
2 large onions chopped
2 bell peppers chopped (red or green, both work well)
6-8 garlic cloves finely minced
2 tablespoons of olive oil
2 tablespoons of chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chipotle powder
2 sweet potatoes cubed
2 cans of no salt black beans
3 cups of diced tomatoes, canned or fresh
2 cups of water
1/4 cups tomato paste
1/2 teaspoon salt
Heat oil in a large soup pot, and saute onions for 3-4 minutes. Add garlic,peppers, and spices, saute 2-3 minutes more.
Add sweet potatoes, black beans, tomatoes,and water, bring to a boil then simmer 1 hr stirring occasionally.
Add tomato paste to thicken and adjust seasoning.
Serve warm with cilantro garnish or grated cheese.
Chili flavors are always better the next day!
This chili also freezes well for a fast meal on busy days!
-1 tablespoon of olive oil
-2 stalks of celery chopped
-2 carrots chopped
-1 onion chopped
Heat oil in a large saucepan and add above sauté for 5 minutes. Stir in
-3 garlic cloves chopped
Cook for one minute, then add
-5 cups of water
-2 cups of lentils
-1 (15 oz ) can of diced tomatoes
-2 bay leaves
-2 red or yukon gold potatoes diced
-2 teaspoons of Mrs. Dash
Bring to a boil and simmer covered, for 30 to 45 minutes
1-2 cups of chopped greens (spinach, kale etc)
Simmer 10 minutes more.
Serve! 6-8 servings
There are several reasons why I love this soup. It is sooo easy,economical, healthy, tasty, low fat and low salt!
-6 cups of water
-2 cups dried green split peas
-1 onion chopped
-2 carrots chopped
-2 celery stalks chopped
-2-4 garlic cloves chopped
-2 medium red potatoes cut to bite size pieces
– 2 teaspoons Mrs Dash or other spices
-salt and pepper to taste
In a large saucepan add all the ingredients and bring to a boil
Reduce heat to simmer, cover, and simmer for 1 hour or until peas are tender, stirring occasionally
Add salt and pepper to taste. Stir
Serve! “7 Servings”