Tag Archives: black bean

Black Bean, Corn and Quinoa Salad

Trying..

Black Bean, Corn and Quinoa Salad

Black Bean, Corn and Quinoa Salad

to get back in the habit of making something in large quantities that I can then pack up and bring to work for at least a few days of the week. The latest creation is Williams-Sonoma’s black bean, corn and quinoa salad. It makes a ton and I’m such a fan of the fresh ingredients – especially the cilantro!  Easy, healthy and packed with protein. Certainly worth a try, so click here to get the recipe.

Photo: Williams-Sonoma

-twentyeight

Sweet Potato and Black Bean Stew

A healthy twist..

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew

on a hearty stew.  I’m always looking for easy, healthy, hearty dinners and was thrilled when I came across this recipe for Sweet Potato and Black Bean Stew on Tasty Yummies. It looks delicious and perfect for the cold weather.. not to mention – leftovers!

Ingredients:
2 tablespoons olive oil
3 small-medium organic sweet potatoes, peeled and chopped into 1-inch cubes (you basically want about 1 1/2 pounds of sweet potato)
2 small onions, peeled and roughly diced
2 cloves garlic, minced
1 red bell pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced (I left the seeds in, I like spicy, take them out if you don’t)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 dried chipotle pepper, roughly chopped, again seeds left in
3 cups organic low sodium vegetable broth
1 – 15 ounce can organic black beans, no salt added, rinsed and drained
1 – 28 ounce can diced organic fire-roasted tomatoes
1 1/2 cups frozen organic sweet corn
1/2 cup fresh cilantro, chopped, plus more for serving
1/4 cup freshly squeezed lime juice, plus more for serving
3 green onions, thinly sliced

Directions:
Heat olive oil in a large stock pot over medium-high heat. Add sweet potatoes, onion, garlic, red pepper and jalapeño, stir well to coat. Sauté until onion and peppers are slightly soft, about 5-7 minutes. Add in the chili powder, cumin, salt, and chopped chipotle pepper, still well to combine. Add in the vegetable broth and diced tomatoes (including all the juice in the can). Bring the stew to a boil, stirring well to combine all the ingredients and remove any stuck bits or spices at the bottom of the pot, reduce the heat to a simmer, add in the frozen corn and allow it to cook 15-20 minutes longer or until the sweet potatoes are fork-tender.

Just before serving add the fresh cilantro and lime juice to the stew, season to taste with salt and pepper. Serve in large soup bowls, top with a bit more fresh cilantro and green onions, you can add an additional squeeze of lime, if desired. Enjoy.

Photo: Tasty Yummies

-twentyeight