My kitchen 7/25

Hi there!

Ok so there are a bunch of Paris posts just brewing in the back of my head.

But first, I’m back in my own kitchen and I’ve been cooking up some fun stuff.

It’s still hot here in Minneapolis.  My first and favorite recipe of the week is a Tex Mex bean salad over spinach that I just made up and love.

TexMex Bean Salad over Spinach
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Recipe type: Vegetarian Main Dish
Author:
Prep time:
Total time:
Serves: 4
Want a little south-of-the-border sunshine on your plate? This is a great meatless main meal, or side salad. Full of fresh flavors and beautiful colors, this is a beauty on the plate (and no cooking required!)
Ingredients
  • 1 can kidney beans (or 5 oz dry, reconstituted)
  • 1 ear fresh sweet corn, peeled and kernels cut off (or ¼ C frozen, thawed)
  • 2 diced medium tomatoes (1.5#, I used one red and one orange heirloom)
  • ½ bunch chopped cilantro (2 oz or ½ C)
  • 2 T minced fresh chives
  • 1 clove garlic, minced
  • 1 small lime
  • 1 tsp Apple cider vinegar
  • 3 T olive oil
  • 4 oz feta
  • 2 Cups fresh spinach, washed
Instructions
  1. Combine first 5 ingredients in a large bowl (beans through chives).
  2. Create a vinaigrette by combining garlic, zest and juice of the lime, and apple cider vinegar in a small bowl. Whisk briskly, adding a bit of olive oil at a time until an emulsion is formed. Add the remaining olive oil and incorporate well.
  3. Pour the vinaigrette over the bean mixture and toss.
  4. To serve, plate ½ Cup of spinach on 4 plates and top with the bean salad. Finish with 1 oz of crumbled feta. Garnish with extra chives, if desired.
  5. Serve!

I did a rump roast in the crock pot- is there anything better than a crock pot to serve up a meal in this weather?- and served it over roasted broccoli; as well as a Provencal chicken thigh (featuring herbes de provence) over farro pilaf.

Yum!

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