black beans Archives

You guys…it is HOT here. Have I mentioned that? Complained about highs of 110*?? Wahhhh, I live in Arizona and 5 months out of the year, I strongly question my life choices.

It’s okay though, because I’ve only got an other 10 days of this madness before I head to the northwest for SIX WEEKS!!! I’m starting with a little vacation in San Francisco to visit my friend Karisa with my New York Husband, then working at a theatre camp in Portland for 5 weeks. I went last summer, and this actually marks my 11th summer between my time as a first student, then counselor and now teacher. I love it. It’s my happy place, and this time of year I always need the recharge of a new environment to remind me why I love what I do.

Anyway, I guess you were maybe here to read about food? Well, I swear the heat relates to the food. You see….it’s hot (redundant, part of 1), and I don’t want to eat anything that doesn’t taste like summer. You know what is, like, the most summeriest food??? CORN!!!!

I just used the words “most summeriest”. Honestly, sometimes I’m not sure why you guys read a word a say. Oh yeah….the food.

This salad is light, refreshing and filled with “most summeriest” flavor. Fresh roasted corn, cherry tomatoes, crunchy cucumber, sweet red peppers, spicy jalapeno and protein-packed black beans come together with just a little olive oil, vinegar, some honey or agave (I love honey, but my bee loving friends are free to use agave!), fresh lime juice, and of course, my favorite food–cilantro! So many of my favorite things in one summer salad. I also love that with all the protein, it can be used as a meal, or a side dish–your choice. I’ve been eating it on the side with my 5 billion different burgers, but I also like it for lunch. However you eat it, you will love the light, fresh taste and bold flavor profile!

Roasted Corn Black Bean Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 16

Serving Size: 1/2 cup

Roasted Corn Black Bean Salad

This simple, easy, vegan and gluten-free summer salad is refreshing, and easy to put together in bulk for lunches, dinner sides or a BBQ!

Ingredients

3 ears corn, husked
2 1/2 tbsp olive oil, divided
3 tsp rice vinegar
1 tbsp honey or agave
1 1/2 tbsp fresh lime juice
1/2 cup finely chopped red onion
1 cup cherry tomatoes, halved
2 red bell peppers, chopped
3 persian (or 1 large) cucumbers, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 16 oz cans black beans, drained and rinsed
1/3 cup cilantro leaves, finely chopped
1 tsp cumin
generous pinch each salt and pepper

Instructions

Drizzle corn with 1 tbsp olive oil and roast at 400 until golden, about an hour.
Meanwhile, in a medium bowl, whisk together 1 1/2 tbsp olive oil, rice vinegar, honey/agave, and lime juice. Set aside.
Cut kernels from cooked corn and place in a large bowl. Add onion, tomatoes, bell peppers, cucumbers, jalapeno, black beans and cilantro. Season with cumin, salt and pepper. Add prepared dressing and toss lightly. Serve immediately or store in an airtight container in the refrigerator for 7-10 days.

https://arismenu.com/roasted-corn-black-bean-salad/

These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!

Do you guys have those foods that you ALWAYS order if they are on the menu? I sit down at a restaurant, scan the menu for goat cheese and sweet potatoes, and then if it’s a burger type place, I always look for a black bean burger.

I also spend lots of money on those frozen black bean burgers. I eat them as a burger, I crumble them up and put them on a salad. They are versatile, and delicious, but I much prefer to create my own food, and not spend tons of money of frozen goods.

I’ve been wanting to create my own black bean burgers for, well, ever. In fact, I honestly can’t believe I didn’t make them sooner. They were super simple, and the whole process only took about 30 minutes. Not to mention the batch makes several, so I was able to have them in salads and in my scrambled eggs (it was delicious) for almost a week.

The only tricky part is the flipping. Black bean burgers are very delicate, and if you flip too soon, or aren’t careful, you will end up with a big mess on your hands. I also had a lot of black bean mush left over. It took me a few times to get it right. I’m not the most patient person, and I didn’t even think to handle them with extra care. Once I did, they came out perfectly!

The secret ingredient (or not so secret since it’s in the title…) in these babies are the chipotles in adobo sauce. Would you believe I’ve never bought them/eaten them before? I see them in all sorts of recipes, and people are always raving about them, but for some reason, I had never used them. They added so much spice and flavor! I can’t wait to use them in 5 billion more recipes!

I topped mine with roasted red pepper (check out those char marks!! mmmmm) and fresh avocado slices. I love them with goat cheese too, but of course that makes it no longer vegan. The pan frying provides the perfect crispy outside, and soft, but not mushy inside. They are spicy and bold, and will easily become one of your go-to meals!

Chipotle Black Bean Burgers {vegan + gluten-free}

Yield: 6-8 burgers

Serving Size: 1 burger

Chipotle Black Bean Burgers {vegan + gluten-free}

These healthy, vegan and gluten-free chipotle black bean burgers are so full of flavor they will knock the socks off any meat burger!

Ingredients

2 cans black beans, drained and rinsed
1/2 medium onion, roughly chopped
3 cloves garlic
2 tablespoons chipotle peppers in adobo sauce
2 teaspoons cumin
pinch salt
1 tablespoon cornstarch
handful fresh cilantro
1 teaspoon sriracha
1/2 cup rolled oats (use gluten-free if that's important to you)
1-2 tablespoons olive oil

Instructions

Place half the black beans, onion and garlic in your food processor. Blend for 20-30 seconds until combined. Add chipotle, cumin, salt, cornstarch, cilantro, and sriracha. Blend for an other 10-20 seconds. Transfer to a large mixing bowl. Stir in oats and remaining black beans.
Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately, or store refrigerated in an airtight container for up to 1 week.

https://arismenu.com/chipotle-black-bean-burgers-vegan-gluten-free/

Roasted Corn Black Bean Salad

Chipotle Black Bean Burgers {vegan + gluten-free}

Featured Here

Member Of…

Archives