Rice, Bean and Citrus Salad

16 05 2016

This tasty side dish was a brainchild of a bean and orange salad I’ve had at family parties over the summer. It’s light and refreshing, perfect to serve along with a big piece of meat like steak and surprisingly, it feeds a crowd!

Rice Bean and Citrus Salad

The following serves 6 (compliments of This Girl’s Gotta Eat): 

  • 3 cups brown rice
  • 1 can (15 oz) black beans, rinsed
  • 1 cup diced bell pepper, whatever color you have (I used yellow here)
  • 1 cup shredded carrots
  • 1 small shallot, diced
  • Zest and juice of 1 lime
  • Olive oil
  • Salt and pepper
  • Cilantro
  • 4-5 nectarine/halo/cutie oranges, peeled and separated

Cook rice according to package directions. While the rice is still warm, mix in the lime zest and salt to taste.

Meanwhile, in a medium-large bowl, add the lime juice and salt and pepper to taste. While whisking, stream in olive oil until thick and emulsified, just eyeball it.

Add the black beans, bell pepper, carrots, shallot and cilantro and toss well. Allow to sit in the dressing for a few minutes, then add in the rice and toss to combine.

You can leave this out covered at room temperature for a few hours until ready to serve. Before serving, add the orange segments and toss to combine. Note: the oranges are not in the picture above because I wasn’t ready to serve this at the time of photographing.





Grilled Pineapple and Red Pepper Salsa

14 07 2014

This is a super tasty and refreshing salsa, perfect to enjoy with friends and fam on a hot summer day! I know my fam gobbled it up at a picnic we had this past weekend! Bobby Flay’s grilled pineapple relish was my inspiration for this appetizer, well that, and all the pretty produce in my fridge. Don’t be afraid to play around with the fruit and veggies in this….it’s great to use what you have on hand!

Grilled Pineapple and Red Pepper Salsa

The following makes around 3 cups (compliments of This Girl’s Gotta Eat):

  • 2 cups grilled pineapple, chopped
  • 1 red bell pepper, cut in half lengthwise, seeds and stem removed, grilled and chopped
  • Olive oil
  • 1 large shallot, finely chopped
  • 2-3 medium radishes, chopped
  • 1/4 bunch of green onions, finely chopped
  • 1/4 bunch of cilantro, finely chopped
  • Zest and juice of 1 lime
  • 3-4 Tbsp rice wine vinegar (use more or less to your liking)
  • 1/4 – 1/2 tsp hot sauce (use more or less depending how spicy you want the salsa, I used a habanero hot sauce which is very spicy, so a little went a long way)
  • Kosher salt to taste
  • Tortilla chips, great with blue corn!

Preheat grill to medium-high.

Drizzle pineapple and red pepper with a little olive oil. Grill covered, until char marks start to form, a few minutes on all sides. Remove from the grill to a plate and set aside until cool enough to handle. Once cooled, chop pineapple and pepper. I grilled a whole cored pineapple and used what I thought would be enough in the salsa and saved the rest for another meal. You can adjust the amount of pineapple used in this salsa based on your preference.

Combine chopped pineapple, pepper, radishes, green onions and cilantro. Add the lime zest and juice, vinegar and hot sauce and stir well. Taste and adjust seasoning. I like the acid as it is, but if it’s too much you can add a little more hot sauce or add some olive oil. Season with salt to taste.

Store covered in the fridge until ready to serve. This salsa can be made a day in advance. Serve with multi-grain or blue corn tortilla chips.





Fiesta Chicken Stuffed Bell Peppers and Black Beans

29 04 2014

This Mexican dinner with a kick is like a party for your taste buds! Loaded with flavor and comes together relatively fast, that’s my kinda dinner! It’s also low in carbs, making it a healthy meal option. This could easily be made with any meat you have on hand like pork, beef or turkey. And you can stuff the filling into baby peppers as well, making this not only a versatile dish, but a great appetizer to take to your Cinco de Mayo fiestas!

Fiesta Chicken Stuffed Bell Peppers and Black Beans

Fiesta Chicken Stuffed Bell Peppers and Black Beans

The following serves 3-4 (compliments of Food Network Magazine and This Girl’s Gotta Eat):

  • 3 bell peppers, any combo of red, orange and yellow, sliced in half and seeded
  • Extra-virgin olive oil
  • 1 and a 1/2 onion, diced
  • 1 poblano chile pepper, seeded and diced (use a large or small pepper here, the larger the pepper the more heat you’ll add to the dish)
  • 5 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ancho chile powder
  • 1 tsp chipotle chile powder
  • Kosher salt
  • 1 lb ground chicken breast (you could also use ground turkey, pork or beef if you wanted)
  • 1 cup shredded Mexican cheese blend
  • 1 large can (28 oz) black beans, rinsed and drained
  • 1 can (4 oz) diced green chilles
  • Juice of 1 lime
  • 1/4 cup chopped cilantro

Preheat grill to medium. Add halved peppers and grill for a few minutes on both sides, just until they begin to char and soften. Remove from the grill.

Heat a couple of Tbsp of olive oil in a large skillet over medium heat. Add 1 diced onion, poblano, 3 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, ancho and chipotle chile powders and 1 tsp salt. Cook, stirring, until the onion and poblano are tender, about 8 minutes.

Preheat oven to 425.

Increase the heat to medium-high and add the chicken. Cook, breaking up the meat with a wooden spoon, until no longer pink and beginning to brown, about 5-6 minutes. Remove from the heat and allow to cool. Once cool, make sure the meat is crumbled and mix in the cheese.

Place grilled peppers on a baking sheet and stuff with the chicken mixture, using your hands and a spoon to press and mound the meat mixture evenly among pepper halves. Bake until the peppers are hot and the cheese melts, about 10 minutes.

Meanwhile, make the black beans. In a medium skillet, heat a little olive oil over medium high heat and add half a diced onion and 2 minced garlic cloves. Cook for a few minutes until the onion begins to soften, stirring occasionally. Add 1 tsp of both ground cumin and dried oregano, season with salt and pepper to taste. Next add the black beans and the diced green chilles. Cook for 5 or so minutes over medium heat, turning occasionally. Next add the juice of 1 lime and turn the heat back to low. Taste and adjust seasoning, such as salt, as needed. Keep warm until ready to serve.

Serve peppers over black beans and garnish with cilantro.