Tag Archives: salad

Black Bean Southwest Salad Bowl

Black Bean Southwest Salad Bowl 2Black Beans, White Beans, Red Beans, I like ’em all.  People ask me all the time how I stand to eat beans almost every day.  What can I say? I guess I am just a creative cook: Bean burgers, bean smash, bean dips, hummus, pintos and cornbread, lima beans and cabbage, read beans and rice, chickpea stir fry, and white bean chili or roasted tomato chili.  Sometimes just beans and sometimes a southwest dish like this.  A southwest salad with guacamole and sour cream (okay, not really, but read on to find out something I use that is just as good).

After studying the longest living, healthiest people in the world, I found that all of them enjoy a serving of beans every day.  We spent almost two weeks in the mountainous OGLIASTRA REGION in SARDINIA.  Met many centenarians and found that their bean of choice happens to be the fava bean(a pain to prepare) and chickpeas.  Favas are delicious with fennel and tomatoes, and of course chickpeas are wonderful in stews, soups, stir fries and spreads.  I have many recipes for those, too; however, my bean of choice today is the black bean.  It is my favorite!

I have to show you some my bean collection. I have ten canisters of assorted beans sitting on my counter top to remind me to prepare a crock pot of health every morning before work.

Beans in Cannisters

To make this salad, you will need these ingredients:

Black Bean Southwest Salad Bowl Ingredients

My sister, Kayla, inspired this salad.  She adds brown rice to hers. I prefer mine without it.  I have thought about trying quinoa, but it’s so darn delicious the way it is that I hate to try it any other way. This salad is so moist and saucy that it requires no salad dressing.  The white glob of sour cream-looking stuff is really plain Greek yogurt.  Of course, if you can stand the extra calories, go ahead with your sour cream, but I can’t tell the difference so I use yogurt. The avocados are smashed down to create my special guacamole with jalapenos. The recipe is on my blog if you’re interested in making your own.  Or, you could just buy already made quac to save time.  We do that with the Salsa.  It is from a jar.  We like the Chili’s brand, but you can make your own.  You can also save even more time if you open a can of black beans instead of dry beans.

Start with a bed of cut romaine.  I like to chop it up in bite sizes.  Grill the onions and yellow bell peppers in a skillet with olive oil.  Toss those onto the lettuce, add a spoonful of warm black beans, a dollop of Greek Yogurt, and huge dollop of guacamole and salsa. Sprinkle on a few green onions if you like.  I use the fresh tomatoes in my guacamole, but if you use store bought, I would add a few and throw in a little extra finely chopped jalapeno.  This seems too simple to be this good, but believe me, you will not leave one bit in your salad bowl.  You may even lick it clean!

Black Bean Southwest Salad Bowl

Black Bean Southwest Salad Bowl
Recipe type: salad
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
A delicious bowl of romaine lettuce topped with grilled onion, peppers, fresh black beans, sour cream, guacamole, and salsa.
  • 1 head of Romaine lettuce (chopped into bit sized pieces)
  • 2 cups Black beans (16 oz can)
  • 1 large red onion, sliced
  • 1 large yellow bell pepper, sliced
  • ½ cup of plain Greek yogurt (or use sour cream)
  • ¾ cup of guacamole (my recipe on this blog)
  • ¾ cup of medium or mild salsa (I use Chili's from a jar)
  • ¾ cup grape tomatoes, sliced (optional if you use my guac)
  • sprinkle of green onions or cilantro (optional)
  1. Chop romaine lettuce
  2. Spread on the grilled red onion and bell pepper
  3. Add a large scoop of warm black beans.
  4. Add a spoon full of yogurt or sour cream
  5. Add a heaping spoon of guacamole (I like a lot)
  6. Add a heaping spoon of salsa (James likes a lot)
  7. Sprinkle with cilantro or green onions (optional)
  8. Enjoy


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Warm Roasted Root Vegetable Salad

Roasted Root Vegetable Salad 1This is a salad that even the salad haters will love.  The vegetables are roasted and served warm, the pecans are toasted and mixed with fresh sliced pears, and the dressing is a apple-honey vinaigrette that binds it all together in perfect harmony.  Blend all of that with tangy arugula and top it off with grated Pecorino Romano cheese and you’ve got the perfect fall salad. Continue reading Warm Roasted Root Vegetable Salad

Roasted Beet and Tomato Salad

Roasted Beet and Tomato Salad 2“Simplicity is the ultimate sophistication.” – Leonardo da Vinci.

This salad is just that. Simply sophisticated!  It’s a work of art with simple ingredients: beets, tomatoes, arugula, mozzarella, and balsamic. Together they will excite your taste buds and sculpture your body.  Okay, that last line was a bit cheesy, but I was trying to go with the da Vinci artistic theme.  I was first introduced to this salad at Tony’s di Napoli in New York.  My first thought when it arrived at our table, was how beautifully these ingredients were arranged. Three simple circles, stacked on arugula with a drizzle of balsamic.  James ordered it, but I decided to take a bite and ended up eating most of his salad.  It was delicious, and that is saying a lot because it’s coming from a girl that spent her life hating beets so when I tell you this is good; it is GOOD. Continue reading Roasted Beet and Tomato Salad

Broccoli Red Quinoa Salad with Corn and Black Beans

broccoli red quinoa salad

This scrumptious little salad was my lunch for three days in a row this week.  I made a huge bowl and stored it in the refrigerator. I scooped some out each morning to take to work. The first day it was great, the second day it was even better because the dressing had soaked into the veggies, and on the third day it was still good but skimpy on the broccoli. I think I picked most of it out trying to put more broccoli into my first two servings.  And I lost 2 lbs this week!

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Sweet Pea, Egg Salad


When I was a little girl, my mom loved to make this salad.  She served it often with brown gravy and smothered vegetables.  This was always her contribution for Sunday dinners at Grandma’s, family reunions or church gatherings.  I remember everyone asking for her recipe, and she modestly saying, “Oh, it’s just too easy”.  And it is, but the simplicity of her recipe is genius: only three ingredients gives this salad a remarkable flavor.

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