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Too Hot to Cook

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When it’s just too hot to turn on the stove, try this citrusy black bean salad with flavors of the southwest. Serve it with crispy tortilla chips on the side.
 
For the vinaigrette, combine in a blender until smooth:
  • 2 medium tomatoes, chopped
  • 1/2 cup fresh cilantro
  • ¼ cup olive oil
  • 2 tbsp cider vinegar
  • 2 tbsp fresh lime juice
  • ½ tsp salt
  • ½ tsp cumin powder
  • ½ tsp chili powder or to taste
  • 2 cloves garlic
 
For the salad, combine:
  • 8 cups salad greens
  • 2 red peppers, diced
  • 1 cup sliced scallions
  • ½ cup shredded cheddar or Monterey Jack cheese
  • 1 15-ounce can black beans, drained and rinsed
 
Watch a video on how to prepare this dish here.

Not Your Average Salad

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At their best in winter, citrus fruits add appealing tartness and a dash of sweetness to bean recipes. Like all citrus fruits, the oranges and grapefruit in this recipe are packed with vitamin C and other organic acids that increase absorption of the iron in beans. Get the recipe here.

Add Beans to Your Summer Menu

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Hot summer days call for simple suppers with refreshing flavors like lemon and mint. Keep a jar of homemade mint vinaigrette dressing in your refrigerator and plenty of canned beans on hand. That way you’ll always be able to create a fast summer meal in minutes.

Combine a can of rinsed beans with chopped scallions, carrots and celery. You can also add cooked grains like quinoa or barley if you like. Then dress to taste with mint vinaigrette. Get the recipe here.