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Sorghum Bowls, Black Beans, Summer Recipe, Vegetarian Recipe, Avocado Recipe, Gluten Free, Healthy Recipe, Mr. Beans, Delicious Meals
Quinoa Black Bean Casserol- Added a little corn in between bean and quinoa layer and served with extra shredded cheese, salsa and greek yogurt!! Will be making again for sure!
Mango Avocado and Black Bean Salad 1 15oz can of organic black beans (drained + rinsed well) - 1 ear of corn (cut off kernels, serve raw) - 2 avocados, chopped - 1/4 cup fresh lime juice - 1/2 red onion, chopped - 1/4 cup fresh cilantro - 1 fresh mango, chopped - 3 tbsp EVOO - pinch of salt + pepper - small drizzle of agave nectar (optional)
There are a couple things you should know about this dinner idea. First, its WAY easy to make....
Started with a quick soak (boil beans for one minute and rest for an hour, then drain water) and moved it to the Crock Pot. After 7 hours on Low beans were not broken up yet and was too watery. Next time I'll use only 6 cups of water and cook on high, per Cook's Illustrated black bean slow cooker recipe. However, great flavor and pretty simple.