Four Bean Salad

If you’re looking for a meatless meal with lots of protein and tons of flavor, this is the salad for you.
Four Bean Salad
Four Bean Salad
Here are the Ingredients:
  • 15 oz can Garbanzo Beans
  • 15 oz can Black Beans
  • 15 oz can Pinto Beans
  • 15.25 oz can Kidney Beans
  • 1.5 cups frozen corn, defrosted
  • 1/3 cup fresh pomegranate seeds
  • 1 small red bell pepper, diced
  • 1/4 cup olive or avocado oil
  • 1/4 cup shallots, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 pinches of sugar
Pour all beans into a colander and rinse thoroughly until water runs clear and allow to drain.  In a large bowl combine the last 6 five ingredients with a whisk. Slowly whisk in oil until combined. Add all the remaining ingredients and toss until well coated. Refrigerate until chilled and serve.

Roasted Vegetables and Avocado Salsa

This salsa is so easy to make and extremely delicious and flavorful. You can eat it with tortilla chips, top fish with it, wrap it in a burrito with some Spanish rice. The sky’s the limit.

Roasted Vegetables and Avocado Salsa
Here are the Ingredients:
  • 3 medium ripe tomatoes, halved
  • 2 poblano peppers, halved lengthwise
  • 2 corn on the cob, kernels removed
  • 1/4 cup cilantro, chopped
  • 2 green onions, diced
  • 15 oz can black bean, drained and rinsed
  • 1 large ripe avocado, peeled and diced
  • 1 large lime, juiced 1/4 saved to pour on last
  • 1 garlic clove, finely minced
  • 2 tablespoons avocado oil, olive oil is fine too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
Preheat oven at 500 degrees
Place tomatoes, peppers, and corn on a nonstick baking sheet and bake for 20 minutes. Place tomatoes and peppers in an airtight container or plastic baggy and let steam for at least ten minutes to loosen skins to be peeled and removed. Dice the peppers, tomatoes, and place in a large bowl with corn kernels. Add all ingredients except avocado and toss together until well coated. Add avocado and remaining lime juice and gently combine as not to bruise or smash the avocado. Enjoy!

Cuban Style Black Beans

Frijoles Negros. I wanted to be true to the Cuban style. This recipe does not disappoint!

Cuban Style Black Beans
Three Guys from Miami:
Here are the Ingredients:
  • 2 1/2 cups black beans, dried
  • 9 cups water
  • 1 1/2 cups onion, chopped
  • 1 1/2 cups green bell pepper, chopped
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons olive oil for sautéeing
  • 1 teaspoon oregano
  • 1 teaspoon cumin, ground
  • 1 bay leaf
  • 3 tablespoons vinegar
  • 3/4 cup dry Spanish wine
  • 2 teaspoons sugar
  • 2 tablespoons olive oil (to drizzle over beans in final step)
Cover dry beans with water and let stand covered overnight. Drain and discard water. Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil – this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour. Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough. You may also cook the beans in a pressure cooker. Follow the manufacturer’s directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely. Whichever method you use, do not drain the water from the cooked beans. Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle. Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so. Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf. Some cooks – including us – like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot. Add additional salt and pepper to taste. Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.