"The concept for this quinoa and black bean salad came from my talented friend and chef, Julie Robles. Remember that Cumin Lime Vinaigrette from yesterday? Here, it’s mixed with quinoa, black beans, roasted poblanos, kale and feta — do you now understand our cravings? This is healthy, fresh with a bright Mexican mood." Recipe from @eatdrinkgarden
Beans and legumes like chickpeas, edamame, and lentils are one of our favorite salad ingredients; not only are they tasty, but they also work wonders when it comes to keeping us full until the next meal. Plus, many bean-based salads are good as leftovers
Black Bean Soup by Ree Drummond / The Pioneer Woman @Reena Dasani Drummond | The Pioneer Woman. Rinse beans and put in crock pot with boiling broth. No need to pre soak the beans. Serve with cheese, sour cream, cilantro, tomato, avocado, lime.