Recipe: Three Bean Summer Salad

three bean cold summer salad

I’m going to just admit… most of my recipes stem from desperation.

Oh my gosh – dinner needs to be ready in twenty minutes!
Oh heavens- I forgot that I had to go to the grocery store!
Oh no- I just can’t eat another “house” salad!

So, I have to come up with stuff that is a) quick and easy, b) already in my pantry and fridge, c) Isn’t a regular ol salad.

And this recipe fit the bill! (And it was good!)

FYI: It’s even better if you can put the beans in the fridge before hand so that they aren’t as easily smushed in the mixing process!

Three Bean Summer Salad

Ingredients

  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white cannellini/white kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup chopped green onion tips
  • 1/8 cup chopped green (or red) bell pepper
  • 1-2 dashes seasoned pepper
  • 1/4 cup apple cider vinegar and 1/4 cup olive oil OR 1/2 cup Italian dressing (in lieu of the vinegar and oil)

Instructions

  1. Combine beans, red onion, cilantro, green onions, bell pepper, and vinegar.
  2. Mix together apple cider vinegar and olive oil. Pour over bean mixture and gently stir to combine.
  3. Refrigerate for three to four hours (or if you are a last minute slacker like me, put it in the freezer for ten minutes, take out, and mix. Do this two more times so that the beans are in the freezer for thirty minutes total.)

Recipe: Mexican Potato Casserole

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Gotta love those recipes that are born from “What am I going to cook for dinner tonight” and “Dang, I need to use up some of that 5 lb bag of potatoes” and “What do I have in the freezer???” And once again, this is a hubby-love recipe… as in hubby loved it. He ate a bit after us but he came and found me in the bathroom while I was bathing our boys and said “Oh my goodness. THIS is really good.”

And then he told me again after his second bowl.

And again after his third.

Yep. Score.

Mexican Potato Casserole

Ingredients

  • 5 or 6 medium sized yukon gold potatoes, cut into 1/2″ pieces
  • 1 cup frozen corn
  • 1 can ROTEL
  • 1 can Cream of Chicken (or Cream of Potato or Celery if you are vegetarian)
  • 1 can of pinto beans, drained
  • 1 1/2 cup colby jack shredded cheese, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic salt
  • 5-6 dashes Frank’s Red Hot Cayenne Pepper Sauce (or similar)

Instructions

  1. Preheat oven to 350°.
  2. Steam the potatoes on the stovetop until “al dente”. (Can I use that term for potatoes?)
  3. Meanwhile, stir the cumin, garlic salt, and pepper sauce in with the beans and mix to combine.
  4. Mix together the corn, cream of chicken, rotel, beans, 1 1/4 cup of cheese.
  5. When the potatoes are ready, mix them in with the rest of the ingredients.
  6. Pour the mixture into a 9×13 dish and cook for 17-20 minutes.
  7. Let cool and enjoy!

Recipe: Easy And Fast Rice And Beans (Vegan)

Easy Beans And Rice - a rainy day meal

Truth be told, I only wanted rice for dinner (I won’t get into the gory details as to why), but my husband was going to require something a bit more substantial. So, I figured it was the perfect time for him to have rice and beans. I could just eat my rice and then load on a bunch of beans for him. No clue where to start, I looked through several recipes but didn’t have all of the ingredients for any of them, but I felt like I got the overall “feel” for the recipes, soooooo I took a plunge and made up my own, and he LOVED it! {Whew!}

But one thing I’m not sure of… is it “Beans and Rice” or “Rice and Beans”???

Easy And Fast Rice and Beans (Vegan)

  • 2 cups of cooked rice
  • 1 Tbsp olive oil
  • 3/4 cup chopped onion (frozen is fine)
  • 1 Tbsp minced garlic
  • 1 can RO-TEL (here is a recipe if you want to make your own from scratch)
  • 1 (15 oz) can of black beans (undrained)
  • 1/2 tsp thyme
  • 4 to 5 “squirts” of hot pepper sauce (y’all know Frank’s is my fav)
  • 1/8 tsp ground cumin
  • lime or avocado wedge (optional)

Instructions:

  1. Heat large skillet on the stove at medium-high and heat the olive oil.
  2. Saute the onion and garlic for a few minutes until crisp tender and then stir in RO-TEL and thyme. Let it cook for about three to five minutes while the juices cook out.
  3. Stir in beans, hot pepper sauce, and cumin. Lower heat to medium and let simmer for 7-8 minutes, stirring once.
  4. Serve over rice and top with lime or avocado!

Oooooo, I was so happy to see all the bright red tomatoes! I bet this would be even more beautiful with the homemade RO-TEL!

Easy Beans And Rice - tomatoes simmering

Yummy, yum, yum said the hubs!

Easy Beans And Rice - side shot

Recipe: 7-Layer Meatless Tortilla Pie

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My husband is doing a test-run of the covenant during June, and since he’s a teacher then he’s on summer so I get to make childless treks to the grocery store. Which means, we’ll be eating well for the next couple of months! Plus, I got a cookbook from my mom for Mother’s day… The Vegetarian Bible!

7-Layer Meatless Tortilla Pie
• 2 cans (about 15 oz each) pinto beans, rinsed and drained
• 1 cup PACE picante sauce
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• 2 Tablespoons chopped fresh cilantro leaves
• 1 can (about 15 oz) black beans, rinsed and drained
• 1 small tomato, chopped
• 1/4 teaspoon lime juice
• 7 large flour tortillas or 14 soft taco tortillas
• 2 1/2 cups shredded Cheddar or Colby Jack cheese

* Preheat oven to 400°

1. Mash the pinto beans in a medium bowl with a fork or potato masher. Stir in 3/4 cup picante sauce and the garlic powder.

2. Stir the remaining picante sauce, cilantro, black beans, tomato, and lime juice in a medium bowl.

3. Place 1 tortilla on a baking sheet (or two soft taco sized tortillas side by side… to make two “towers”). Spread with 3/4 cup pinto bean mixture over the tortilla to within 1/2 inch of the edge. Top with 1/4 cup of cheese. Top with 1 tortilla and 3/4 cup black bean mixture. Top with 3/4 cup of cheese. Repeat layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4. Bake at 400° for 35 minutes or until the filling is hot. Take pie out and uncover.

5. Turn off the oven.

6. Top with the remaining cheese and put pie back in for 3 minutes or until cheese is melted.

7. Cut the pie into wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

* Could add in shredded chicken or taco meat into either the black bean or the pinto mixture.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour