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Archive for the ‘Pinto Beans’ Category

Yummmmmmm…

Fresh oregano is special. I love lime. This is tasty:

daythirteenoreganolime

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Weird, I know, but this is my one chance to get a salad as a meal in today, so I’m taking it. Leftovers from last night’s dinner made the prep super easy.

daytwelveburritobreakfast

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Early morning, time to make lunches. We had almost everything I needed for a couple of rocking southwestern salads, so I pulled all my ingredients out and got to work. No radishes in the house, so I used yellow bell pepper for extra crunchiness, and I went for pinto beans instead of black beans because, well, I felt like it.

Ingredients for Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

All of the ingredients, ready to go.

Ingredients:
(Serves one as a meal.)
4 cups of arugula.
1/2 can of pinto beans, rinsed and drained.
1/2 yellow bell pepper, deseeded and sliced.
2 mandarins, peeled and sectioned.
2 scallions, sliced.
1 fistful of fresh cilantro.
Zest of 1/2 a lemon.

Southwestern Avocado Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1/2 avocado, spooned into jar.
1/2 clove of garlic, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

The finished salad, ready for the dressing to rain down and the fork to attack like lightning.


Since I was making two salads, one for me to eat at home and one for my husband to eat at work, I doubled all of the ingredients listed above. I started by laying down my lovely beds of arugula — mine in a bowl, his in a stainless steel container with a tight fitting lid. I rinsed and drained the pinto beans, setting them aside in a sieve to drain a little more while I worked. I zested the lemon over the greens, and crafted my salad dressings in twin jars. In this case, that included measuring out the ingredients, and spooning the avocado into the jars as well. I shook them up and tested them by dipping a leaf of arugula into the citronette and tasting for salt and flavor balance. I peeled and sectioned the mandarins. (Yes, they are far more beautiful when they are sliced open and the jeweled fruit is exposed, but those plain little membranes keep the citrus juices from wilting the greens.) I chopped the yellow bell pepper, the scallions, and the cilantro, and added all of my ingredients to my beds of arugula. I nestled my husband’s jar of citronette in with his salad and snapped a picture before popping the lid back on.

Salads just don’t take that long to make — twenty minutes or less of chopping and mixing, and you’ve got a deliciously nutritious meal, for now or later.

Recipe for Salad with Southwestern Avocado CItronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

Here's the same salad, packed to go!


The Verdict:
You know what I thought of this. I loved it. Juicy citrus, creamy beans, crunchy bell pepper, peppery arugula… This is a can’t fail recipe for me, and, once again, it succeeded.

Make it a Meal:
Done.

Pack it to Go:
Done.

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Early morning, making lunch, I scanned the fridge and the cupboards and decided to make a southwestern salad. I didn’t have the radishes I love in those, or any oranges, or jicama, but I had cilantro and pinto beans. A scallion would help round it out, and the very last of our amazingly crisp apples from my mother-in-law’s tree would make up for the deficit of sweetness and crunch.

Greens for Cal-Mex with Apple and Pinto Beans

A gorgeous bed of mixed greens.

Ingredients:
(Lunch salad, serves one.)
4 cups of mache and mixed greens (including radicchio and frisee).
1/2 can of pinto beans, rinsed and drained.
1/3 apple, sliced into bite sized pieces.
1 scallion, chopped.
1 fistful of cilantro, chopped.
Zest of 1/2 lime.
Zest of 1/2 lemon.

Ingredients for Cal-Mex with Apple and Pinto Beans

Beautifully simple ingredients, ready to join the greens.

Citronette:
(Use only what you need, save the rest in the fridge and use within a few days.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 clove of garlic, smashed and minced.
1/2 tsp maple syrup.
1/4 tsp cumin.
1/4 tsp smoked paprika.
Pinch of salt, to taste.

I doubled the ingredients listed above (for the citronette as well as for the salad) and made two lunches, one packed up for my husband to take to work, and one in a bowl for me to enjoy later in the day.

I started by rinsing the pinto beans and leaving them in a strainer to drain. Then I laid down a nice, hearty bed of mixed greens. I zested the citrus fruits over the greens. I mixed up two jars of citronette, tasted them, and set them aside. I chopped the cilantro and the scallions and tossed them in with the greens. After slicing the apple, I added it to the dressing jars so that it wouldn’t brown, screwed on the lids, and shook each jar up so that the citronette coated the apple pieces. Finally, I added the drained beans to the salads, nestled the dressing jar into my husbands large salad container, covered my salad and stuck it in the fridge, and cleaned up.

Cal-Mex with Apple and Pinto Beans

The finished salad, dressed and ready to eat.

The Verdict:
This was a fine, simple, hearty salad. I really enjoyed the apple in lieu of radishes and jicama. Not gourmet, but very tasty.

Make it a meal:
Done. It would also have worked well with black beans or leftover chicken in place of pinto beans.

Cal-Mex with Apple and Pinto Beans, Packed

Packed to go.

Pack it to go:
Done. Remember to put the apple in with the citronette and not directly into the salad!

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