The Headlines:
I'm sorry United States of America.
Here in Arizona, we're eating outside!
Time to break out the bean salad (sunshine) recipe...
Right now, as I sit, it is 81 degrees and sunny here in Scottsdale, Arizona. I know…. I know...
it is at this moment that, if anyone is reading this blog outside of the Southwest (or maybe Florida) here in the great ol' U-S of A, they want to throw things at me. Things that may hurt. I am very aware of that… and I am sorry, really I am. We are actually talking about you a lot. We feel bad, almost guilty, for our good weather this winter. For the record, this has been the best winter I can remember in any recent history. We had (our version of) snow during March last year. Two years before that they had to delay one day of the Phoenix Open because it was so cold and rainy/snowy.
But this year… man! I mean, my kids and I went to the park Monday (President's Day). While there, I even discussed (with some former New Yorkers) the amazing amount of snow that most of the country is experiencing as we … play… at the park… outside. It is not fair, it is so not fair. Neither is this…
grilling and eating bean salad. You know, the kind of meals you serve during spring and summer. We are doing it now. What the….? Anyways, it just got me thinking, maybe just making a "spring meal" would help bring the sunshine in. Okay, it's a stretch but… a really tasty one.
BP (husband) loves this recipe. We make it when I need a - no hassle - major yum - side. I can make it the morning of, or day before, and the longer it sits, the better it tastes! Like fine wine… kinda. It goes great for a lunch or dinner, with meat or sandwiches…. kids or adults... and look how pretty it is. SO colorful! Did I mention healthy, HELLO, really, you just can't lose with this guy!
Not to mention it's EASY, as always, and inexpensive too! Love it! Here's how...
Ingredients:
1 15 oz black beans
1 15 oz garbanzo beans
2 cups frozen corn
1/2 onion diced (red or yellow)
1 tblspn (plus, I actually add a lot of this but that's because I like it!) chopped cilantro
1 red bell pepper, diced
3-6 chopped garlic cloves
1-2 jalopeno peppers, chopped (optional - rarely add this because I'm usually feeding little kids)
1/4 cup olive oil
3 tblspns lime
1/2 tspn honey or agave nectar
cumin, salt and pepper to taste
** double if you're feeding a crowd
Dump everything in to a large bowl. Mix, refrigerate. See, my kind of side! It's like impossible to screw this up!
So, no matter where you live: New York - Minnesota - North Dakota - go make this, bring in your own sunshine! Just please don't send me hate mail. This really does come from a place of love… and sun.
I'm sorry United States of America.
Here in Arizona, we're eating outside!
Time to break out the bean salad (sunshine) recipe...
Right now, as I sit, it is 81 degrees and sunny here in Scottsdale, Arizona. I know…. I know...
it is at this moment that, if anyone is reading this blog outside of the Southwest (or maybe Florida) here in the great ol' U-S of A, they want to throw things at me. Things that may hurt. I am very aware of that… and I am sorry, really I am. We are actually talking about you a lot. We feel bad, almost guilty, for our good weather this winter. For the record, this has been the best winter I can remember in any recent history. We had (our version of) snow during March last year. Two years before that they had to delay one day of the Phoenix Open because it was so cold and rainy/snowy.
But this year… man! I mean, my kids and I went to the park Monday (President's Day). While there, I even discussed (with some former New Yorkers) the amazing amount of snow that most of the country is experiencing as we … play… at the park… outside. It is not fair, it is so not fair. Neither is this…
grilling and eating bean salad. You know, the kind of meals you serve during spring and summer. We are doing it now. What the….? Anyways, it just got me thinking, maybe just making a "spring meal" would help bring the sunshine in. Okay, it's a stretch but… a really tasty one.
BP (husband) loves this recipe. We make it when I need a - no hassle - major yum - side. I can make it the morning of, or day before, and the longer it sits, the better it tastes! Like fine wine… kinda. It goes great for a lunch or dinner, with meat or sandwiches…. kids or adults... and look how pretty it is. SO colorful! Did I mention healthy, HELLO, really, you just can't lose with this guy!
Not to mention it's EASY, as always, and inexpensive too! Love it! Here's how...
Ingredients:
1 15 oz black beans
1 15 oz garbanzo beans
2 cups frozen corn
1/2 onion diced (red or yellow)
1 tblspn (plus, I actually add a lot of this but that's because I like it!) chopped cilantro
1 red bell pepper, diced
3-6 chopped garlic cloves
1-2 jalopeno peppers, chopped (optional - rarely add this because I'm usually feeding little kids)
1/4 cup olive oil
3 tblspns lime
1/2 tspn honey or agave nectar
cumin, salt and pepper to taste
** double if you're feeding a crowd
Dump everything in to a large bowl. Mix, refrigerate. See, my kind of side! It's like impossible to screw this up!
So, no matter where you live: New York - Minnesota - North Dakota - go make this, bring in your own sunshine! Just please don't send me hate mail. This really does come from a place of love… and sun.
I LOVE this..you must've been reading my mind! My toddler is crazy about Black Beans and he'll eat them for every meal everyday...right now! So, I have been looking for ways to change it up and give him different looks. This seems easy (and yummy) enough! Yay! :)
ReplyDeleteYummy.. This is one I have to try! Thanks for sharing!!
ReplyDelete