Delicious & Nutritious Salad: Perfect for a BBQ!

With Memorial Day weekend right around the corner, I wanted to give you all a PERFECT salad recipe that is absolutely delicious for a backyard BBQ. Black bean salad loaded with colorful veggies. Super easy. It can be easily doubled, tripled, etc. It’s so flavorful, packed with veggies and protein – it really could be a meal in itself!

This recipe is a real crowd pleaser. My mom and I have made this for countless occasions with many different mouths trying it. It’s always been a hit. It’s great for warm weather parties because there’s no mayo in it. This salad travels well and keeps for days. It can be eaten room temperature or right out of the fridge! It’s also good in the morning with some scrambled eggs.

For the veggies, you basically want to chop them to the size of the black beans, they can be a bit bigger, but you really want everything to be uniform so you don’t have large chunks of certain things. It helps pull the salad together

I hope you enjoy it! If you bring it to your Memorial Day picnic, I promise you will not be disappointed!

Black Bean Salad
(Serves 6-8)

3 cans of black beans (organic, low sodium, whatever you prefer), rinsed and drained well
1 orange bell pepper, diced into 1/4″ pieces
1 pint of grape tomatoes, diced into halves or quarters depending on size
1 1/2 c. frozen or fresh corn off the cob
4 scallions, sliced (whites and greens!)
1 jalapeno, minced, seeds and ribs removed (optional)
2 limes, juiced (about 1/4-1/3 c. juice)
1/3 c. olive oil (or oil of your choice)
2 tbsp. chili powder
1/2 tsp. cumin
1/4-1/3 c. cilantro, chopped (optional, for garnish)
Salt and pepper to taste

In a large bowl, whisk together lime juice, olive oil, chili powder, cumin and 2 teaspoons salt and 3/4 teaspoon black pepper. Pour in your beans, peppers, tomatoes, corn, jalapenos (if using) and scallions. Mix well. Season with salt and pepper to taste. Sprinkle with cilantro, if desired. Serve!

Couldn’t be easier, right?

Never Too Much Avocado

Remember my Guacamole Chicken Salad I made a few posts ago? I went to make some more last week because Tim LOVED it, but I didn’t have any more chicken in the house.

What I did have was 2 more avocados, leftover cilantro, limes and onion.

I decided to take some inspiration from Chipotle’s delicious cilantro lime rice and make a spin off of it with quinoa and some other ingredients I had laying around.

I made a lime-chili vinaigrette to go over top of the quinoa. It was awesome. I just wish I had more of it! The dish tastes great warm or cold and can be used as a side dish or a lunch. The quinoa and black beans kick up the protein to make it a complete meal. All the light flavors won’t leave you weighed down!

Avocado Lime Quinoa
(Serves 4-6)

1 c. dry quinoa
1 can black beans, rinsed and drained
2 avocados, diced
1 small onion, diced
1 clove garlic, minced
1/2 c. chopped cilantro
1 lime, juiced
1 tsp. chili powder
1/4 c. olive oil
Pinch of red pepper flake, optional
Salt and pepper to taste

In a medium saucepan, add 2 cups of water, 1 cup of quinoa, onion and garlic. Bring to a boil. Then, turn to low and cook until the quinoa plumps up. About 10 minutes (check your package directions).

Let the quinoa cool slightly while you prepare the other ingredients.

Slice the avocado around the middle all the way around and twist to separate. Take out the pit and scoop out the meat with a spoon. Dice and put into a small bowl. Cover with lime juice, olive oil, and chili powder. Mix well.

Add the beans, cilantro and avocado mixture to the quinoa. Add salt and pepper to taste, along with the red pepper flake, if desired. Serve warm or cold.