Black Bean, Pineapple & Avocado Salad

I’ve been obsessed with black beans and pineapple lately. In the past couple of weeks we have had friends over a couple times, and both times I have made a delicious pineapple & black bean guacamole. Unfortunately I haven’t taken pictures either time, but I will make it again and get it on the blog soon! Another great pinterest find.

Since I found that recipe, I have been putting pineapple and black beans together more often. Since Ric is at work it’s just me for lunch today. I wanted something easy, so this is what I came up with. I don’t usually make a lot of salads, mainly because I think a really great salad has a lot of ingredients that I don’t usually have in the house or am too lazy to prepare. I love going to salad bars and having all kinds of things already chopped up and laid out before me. Those salads, I love. But the thought of doing all that prep work myself — bleh. No, thanks.

Fortunately this salad was easy to throw together, and I had everything I needed. It made for a big salad that filled me up. Exactly what I needed after splurging on pancakes for breakfast.

Black Bean, Pineapple, and Avocado Salad (1 Serving)
1/4 cup black beans, rinsed and drained
1/4 medium avocado, chopped
1/4 – 1/2 cup pineapple, chopped (put in as much as you want!)
1/4 cup salsa
1 Tbsp shredded cheese of your choice
Lettuce
A squeeze of lime juice
Dash of cumin

Toss everything together, and you’re done! What could be easier?

On another note, for anyone doing Weight Watchers, I have been doing it online for the past couple of months and it works great for me. I’ve found that I really need structure in all areas of my life — meals included. WW helps give me that structure, keep track of my eating, and make much healthier choices. All of that to say, I will now try to include the WW points plus value to my recipes. This filling salad is only 4 points! Hurrah!

I enjoyed mine with some fresh pineapple and watermelon.

Summer Squash & Black Bean Tacos

Hi, remember me? …. Me either. Yes, I’ve been gone forever! Forgive me! It’s been a crazy summer, one whole month of which was spent traveling to four different states, all over the country (Washington, Maine, Massachusetts & Tennessee, if you’re curious).

I’ve been meaning to update my blog  for weeks, but me being a classic 9 on the enneagram (if you’re not familiar with the enneagram, google it! It’s fascinating. I am a 9 down to a tee!), I have trouble getting things started back up once I haven’t done it for awhile. But thanks to the encouragement of many friends, I’m back in action.

For a quick lunch today, I rustled up some leftovers: black beans, summer squash, zucchini, salsa, and corn tortillas. It made for a delicious, easy, and filling lunch. I didn’t measure anything, so these are rough estimates. Change it up as you please.

Squash & Black Bean Tacos
1/2 a can of black beans, rinsed and drained
1/4 – 1/2 cup salsa
1/2 small-medium summer squash, diced
1/2 small zucchini, diced
1 Tbsp plain greek yogurt (you can use sour cream if you don’t have yogurt)
1/2 medium white onion, diced
1-2 Tbsp fresh cilantro
Corn tortillas
Dash of cayenne pepper
Pinch of cumin
Dash of chili powder
1 Tbsp canola oil
Salt & pepper to taste

Sauté squash, zucchini, and onion with the oil. Add some salt & pepper, and your spices. Cook for a few minutes, stirring often, until onions are soft. Stir in the beans, salsa, and yogurt. Turn the stove off and keep the pan on the burner to stay warm.

Now grab another pan to heat the tortillas, and turn heat to med-high. Heat each corn tortilla on each side until soft. If you have a gas stovetop, you can actually just hold each tortilla over the flames for a few seconds so they get a little crispy. My friend grew up in Ecuador, and he tells me this is how they do it in South America… much more auténtico.

Fill each tortilla with a little bit of the squash & black bean mix. Top with cilantro and shredded cheese. Enjoy!

Roasted Tomatillo Salsa!

Have you ever made your own salsa? No? Me either. But, last week in our CSA we got tomatillos! If you don’t know what a tomatillo is, google it.

Aren’t they cute?

Unfortunately, I don’t have a picture because my husband actually made the salsa when I wasn’t home, so I didn’t get to take any pictures until the finished product. Bummer.

If you jump over to my “getting to know you page,” you’ll see a link to our CSA farm’s website. Each week before pickup, I get an email letting us know everything that’s coming in our box. They also include some yummy recipes for inspiration. Last week they included a recipe for tomatillo salsa, so of course we had to try it.

Like I said, I didn’t make this one myself, but apparently it was super easy and pretty quick to make! It turned out so delicious and made quite a bit of salsa. But it didn’t last long. Between the two of us, we finished it off pretty quickly.

The recipe calls for 3-4 medium tomatillos. We got about 10-15 small ones in our box. At first, Ric put in 6 or 7 tomatillos, but he said it was wayyyy too spicy with the jalapeno, so he roasted the rest of the tomatillos and used all of them. It was still spicy in the end, but not so much that your mouth is on fire, and your nose is running, and you’re sweating profusely. That is bad spicy. This is good spicy. Enjoy!

Roasted Tomatillo Salsa
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/4 small white onion, finely chopped
Salt

Roast the tomatillos, chile(s), and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender or food processor, including all the delicious juice that will be on the pan after roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.