Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Fancy rice & beans

Ingredients:

• 1 cup rice
• 1 sweet potato
• 1/2 can black beans or kidney beans
• large handful spinach
• 1/4 cup cheddar cheese, grated
• salt & pepper
• garlic powder
• Salsa for serving

Directions:

1. Cook rice.
2. Either bake or boil sweet potato.
3. Once rice and potatoes are cooked mix them together.
4. Add black or kidney beans, finely chopped spinach (to mask it for the littles) and cheese to taste.
5. Season with salt, pepper and garlic powder.
6. Serve with salsa on top.

~Recipe via Stephanie

Three Bean & Beef Chili

Prep time: 15 minutes
cook time: 1 hour 10 minutes

Ingredients:

• 1 Tbs olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 tsp ground cumin
• 1 lb ground beef or turkey
• 1 (28 oz) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, minced
• 2 tsp adobo sauce
• 1/2 tsp dried oregano
• salt & pepper
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (15.5 oz) can pinto beans

Directions:

1. Heat oil in large pot or Dutch oven over moderate heat.
2. Add onion, bell pepper & carrots, cover and cook, stirring occasionally until vegetables are soft, about 10 minutes.
3. Add cumin and cook, stirring 1 minute.
4. Add ground beef; raise the heat to high and cook, breaking up meat with spoon, until meat is no longer pink.
5. Stir in tomatoes, water, chipotle and adobo sauce, oregano, salt and pepper.
6. Cook, partially covered, stirring from time to time, for 30 minutes.
7. Stir in beans and continue cooking, partially covered, 20 minutes longer. Season to taste with salt and pepper.

*I enjoy a mild chili, so I use a few tablespoons of hot sauce rather then chipotle and adobo.

~Recipe via Ellie Krieger on foodnetwork.com