Step by Step Salad

I think it was in the Simple Salmon post that I mentioned this salad.

This is one of my favorite, go-to salads.  I keep the ingredients on hand so it's easy to throw together in a matter of minutes.

At first glance, you might not think the flavors would be complementary.  Trust me though, this is a dream team of textures and tastes that is sure to make you say, "Um…"  This salad combines spinach, toasted almonds, black beans, dried cranberries, and a splash of plain ol' balsamic vinegar into one dish that has both warm, smoky flavors from the beans and toasted nuts, but also a bright, sweet, bite with the cranberries and the balsamic.  I often dust mine with fresh, crushed black pepper and, from time to time, sprinkle a few goat cheese crumbles on top which lend a complimentary, creamy finish.

What you Need:
- spinach
- about 1/4 c. slivered almonds
- about 1/3 c. dried cranberries
- about 1/3 c. black beans (drained and rinsed)
- tablespoon or two of balsamic vinegar
- black pepper
- cookie sheet
- oven

Preparation:  Step by Step

Turn oven to "Broil" at 500 degrees and lay almond slivers out evenly on cookie sheet.  Place in oven, leaving the door open just a crack, for about 5 minutes or until almonds reach a brown, toasted color.

While almonds toast, lay down a bed of spinach.  

Add black beans.  

Sprinkle on toasted almonds.

Add dried cranberries.

Top off with black pepper, balsamic, and goat cheese if you like.

(I got distracted while I was taking pictures for this post and ended up just eating it without taking a final pic.  It was quite delicious.)  

Some people may prefer less toppings.  As my girlfriend once said after she'd finished most of her salad at my house, "I really just prefer a sprinkling."

I eat mine this way because I intentionally try to "beef up" my salads.  There's really little else (well, aside from finding that I have like, crusty silverware or something) that bothers me more than going to a restaurant, ordering a salad, and out comes this sad, wimpy looking thing that literally looks as though someone just poured a bag of lettuce on a plate and topped it off with whatever remnants might be found lurking in the back of a college guy's fridge.

Salads don't have to be boring or puny.  They are versatile.  They are colorful, beautiful.  They are incredibly good for you and can be very satisfying.  You can pretty much put anything on top of lettuce and call it a "salad" and with so many varied fruit, nut, seed, bean, and veggie options, there's really no excuse why you can't have the makings of this healthy option on hand.

For me, this particular combination never gets old.  The taste of toasted almonds is amazing.  Uh! and the Smell… Ahhh!  The toasting fills your kitchen with their uniquely enveloping aroma and… well, it's just such a delight.

Try it for yourself and see what you think.  The possibilities are endless.

XOXO,
Rachel

When I Dip, You Dip, We Dip

Okay, soooooo, I'm a HUGE fan of black beans.  They're yummy on salads, great in soups, and they're tiny little protein-packed powerhouses.  Aside from just loving the taste, black beans are also one of those super hero health foods.  Among their many health benefits, they are:  a great source of antioxidants, high in fiber, a rich source of vitamin B6, a good source of magnesium and iron…  I mean...  Jack's beans might have produced a giant stalk but, black beans might just be about as magically nutritious as you can get in the real world.  

Black beans are yummy and good for you, and who doesn't appreciate that combo, so, I'm always looking for ways to incorporate them into my diet.

So, in honor of the mighty black bean, and because I was getting a little tired of the same ol' hummus on my chips and veggies, I came up with a dip made from these little noir nuggets, that I call Kickin' Cayenne Black Bean Dip.

This dip isn't "spicy" per se.  Rather, it just sort of hits you with the slightest hint of heat when you take a taste of this black beauty.

With basically one ingredient and a few spices from your pantry, this is super easy to make and it's a sure crowd pleaser.

Shopping List:

2 c. black beans

6 Tbl. water

From the Pantry:

1/4 tsp. cayenne

1/4 tsp. garlic salt

1/4 tsp. black pepper

Tools:

mini food processor

Preparation:  Drain and rinse black beans.  Pour one, heaping cup of black beans into food processor with 3 tablespoons water, 1/8 tsp. cayenne, garlic salt, and black pepper.  Puree mixture until smooth (you may choose to leave yours a little chunky.  I know I do sometimes) then repeat with remaining ingredients.*

Yeah... it's that simple.  Spoon out the dip, serve with chips, pretzels, or some crudites and enjoy.

* A serving of 2 Tbl. contains about 23 calories so, enjoy a guilt free dip that's good for your insides and ain't gonna derail your goals for the outside.