Amazing things can happen overnight. Before I kick off Day One of 7 Days of Salad, I want to thank Anne Sture Tucker (Happy Health) for passing along a Liebster Award to this blog. So nice to meet Anne and to receive an award from her. And this morning I learned that The Hungry Irishman also bestowed a blogging award to AURV – I’m not sure exactly which one, but no matter, it is an honor coming from someone who is an actual chef. And like me, he is also artistically bent (as in leaning towards, but maybe also as in a little bit nuts). Anyway, thank you Anne and B! Your accolades are much appreciated and I am truly honored. Please visit Anne’s inspiring blog to read about her, her journey to good mental and physical health and to meet the other award winners – and visit The Hungry Irishman to get your mouth watering – and maybe even find the design for your next tattoo.
Now. Salads. The cold weather probably isn’t done with Oklahoma just yet. We could still have a late frost – in which case our garden and our spirits would be much wilted. Whatever the weather might bring over the next few weeks of April, my taste buds and cravings have made that subtle shift from desiring warm, hearty meals to wanting light and raw, citrusy, crisp, and fresh food… Cranking up the stove and oven are less and less appealing. So, this week I’m focusing on salads of all kinds.
I’ve been making variations of this black bean salad for several years now. I used to use copious amounts of olive oil in the dressing, but I now find I no longer need or want it. The salad does not suffer from its lack. I typically serve this over greens and my homemade Whole Wheat Chipotle Tortillas.
- 15 ounce can black beans, rinsed and drained
- 1 green bell pepper, seeded and chopped
- 1 red, orange or yellow bell pepper, seeded and roasted (or 1/2 cup jarred roasted red bell peppers, chopped)
- 1/3 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tsp. chipotle in adobo, finely minced
- salt & pepper to taste
- 4 tsp. cumin, divided
- 1/4 cup fresh lime juice
- 2 Tbsp. vegetable broth
- 1 Tbsp. Bragg Liquid Aminos
- 1/2 tsp. turmeric
- 2 cups water
- 1 cup brown basmati rice
- 1/2 cup thinly sliced green onions
- 2 cloves garlic, minced
- salt & pepper to taste
- fresh greens, if desired
- guacamole, if desired
- In a small skillet over medium heat, warm 3 tsp. of the cumin just until fragrant. Remove from the heat and whisk in the lime juice, vegetable broth and Liquid Aminos. Set aside.
- In a medium-sized saucepan, stir the turmeric and 1 tsp. cumin over medium-heat until fragrant, then add 2 cups water, rice and a pinch of salt. Bring to a boil, then reduce the heat to low, cover and simmer until all of the water is absorbed, about 15-20 minutes. Stir in the minced garlic and a pinch of pepper, then set the rice aside to cool for a bit. Then stir in the green onions and half of the lime juice mixture. Set aside.
- In a large bowl, combine the black beans, green pepper, roasted pepper, cilantro, garlic, chipotle chilies, salt, pepper and the remaining dressing. Toss well to coat.
- Mound the rice mixture onto a platter or divide among 4 big plates/bowls. Top with black bean mixture. I served this over greens and with a big dollop of guacamole and warm homemade Whole Wheat Chipotle Tortillas.