Honey-Lime Oat and Black Bean Salad

If you can't find oat groats, substitute wheat berries, whole spelt, brown rice or any whole grain.

6 servings

Ingredients

• 1 cup oat groats
• 1 cup drained rinsed canned black bean
• 1 cup halved cherry tomatoes
• 1 jalapeño pepper seeded and finely chopped
• 2 tablespoons finely chopped red onions
• 1/2 avocado pitted, peeled and diced
• 1 tablespoon choppedf fresh cilantro

Honey-Lime Vinaigrette:

• 3 tablespoons vegetable oil
• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon liquid honey
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 

Method

In large saucepan, bring 2 cups water to boil; add groats. Reduce heat and simmer, uncovered and stirring occasionally, until tender and no water remains, about 45 minutes.

Drain and rinse under cold water; drain again.

Honey-Lime Vinaigrette: Meanwhile, whisk together oil, lime zest, lime juice, honey, chili powder, salt and pepper.

In large bowl, combine groats, black beans, tomatoes, jalapeño pepper and onion. Add vinaigrette and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

To serve, stir in avocado and sprinkle with cilantro.
Source:  Canada Living

Black Bean Stew (Feijoada)

Ingredients

For:  8 servings

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper 

Instructions

1. If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
2. The following day, drain and rinse beans. Place beans in a large pot with cold water.
3. Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
4. Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
5. Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
6. Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
7. Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
8. Stir in cilantro, cayenne pepper and salt to season.

Source:  Healthier Steps

Southwestern Chopped Salad

Southwestern Chopped Salad
(use organic ingredients)

Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

Dressing

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Instructions

Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.

Source:  The Garden Grazer